| jackfruit | 1or2 cans |
| onion | 1 or half |
| garlic, minced | 4 cloves |
| cumin | ½ teaspoon cumin |
| vegetable broth or water | ½ cup |
| BBQ sauce | 3/4 cup or more |
| apple cider vinegar | 1 tablespoon |
BBQ sauce 2 tsp smoked paprika 4 tbsp tamari soy sauce 2 tbsp tomato puree 3 cloves garlic 2 tbsp apple 1 tbsp maple syrup 2 tbsp oil or more water 4 tbsp water
JACKFRUIT CURRY: 2 cans (20 oz ea.) jackfruit in brine/water (not syrup), drained & rinsed 1 cup onion, sliced 1 red bell pepper, diced 2 Tbsp tomato paste 1 Tbsp coconut oil (OR you could use grass-fed butter if you didn’t need this to be plant based) 1 Tbsp ginger paste 5 garlic cloves, minced 3 Tbsp garam masala 1 Tbsp curry powder 1 tsp cumin salt & pepper, to taste 1 can (15 oz) coconut milk Add everything to the slow cooker and mix together. Put on the lid and cook over low heat for 4 to 6 hours. Yields 5 cups (5 servings). Per 1 cup serving: 105 cals | 4F | 15C | 1P
