• 10 oz drained, patted dry canned jackfruit, lightly shredded

  • 6 oz drained, rinsed canned chickpeas

  • 1 shallot, minced

  • 8 oz regular full fat coconut milk

  • 3 tsp Garam Masala powdered spice blend

  • 2 cloves garlic, grated

  • 1 1-inch piece fresh ginger root, grated

  • juice of 1 small lime

  • ***3 TBSP Tomato paste
    ***(DO NOT PUT IN MARINADE DIRECTLY – but rather this is reserved for adding to sauce with marinaded veggies later!)

In a large bowl add the shallot, coconut milk, garam masala, garlic, ginger and lime juice (aka all seasonings except for the Tomato paste!)   Mix well, add jackfruit and chickpeas, stir to coat, cover and set aside to marinate while you make the Makhani curry sauce. (***You’ll add the entire contents of this bowl PLUS the 3 TBSP tomato paste once your curry sauce is blended later on!)


  • 4 oz macadamia or cashew nuts, soaked in 8 oz boiling water until softening up (kept aside with reserved cooking water)

  • 1 red onion, finely diced

  • 1 shallot, minced

  • 2 cloves garlic, grated

  • 1 1-inch piece fresh ginger root, grated

  • 1 TBSP Garam Masala spice blend

  • 1/4 tsp black cardamom powder

  • 1/4 tsp Vietnamese cinnamon powder

  • 6 oz tomato paste

  • 7 Roma or Plum Tomatoes, large diced

  • 2 TBSP Sugar

  • coarsely groundfresh ground black pepper

  • 1 tsp salt, or more/less to taste

  • coconut milk to thin as needed


  • 1 TBSP coconut oil

  • cayenne pepper or fresh ground black pepper to taste

  • salt to taste

  • basmati or jasmine rice for serving

  • chopped cilantro (optional)

  • chopped fresh chiles (optional)

  • naan bread and chutneys as a side (optional)

In your sauce pan, add enough coconut oil or olive oil to coat the bottom of your pan over medium heat. When a drop of water in pan sizzles, add the onion & shallot and cook until slightly caramelized and just translucent.  When onions & shallot are translucent, add in the grated ginger & garlic, garam masala, cinnamon and cardamom.  Stir and cook over medium-high heat until spices are golden brown and very fragrant.  Next, add in the tomatoes and crush with the back of a wooden spoon.  Sprinkle salt over tomatoes and stir in tomato paste.  Cover and let simmer until tomatoes have broken down; you will need to stir occasionally but this can be left largely unattended for about 30 minutes.

Once the tomatoes have broken down, add in the soaked nuts and their liquid, the sugar and a little fresh ground black pepper.  Remove pot from heat and blend with immersion blender, or transfer in scoops into a blender until the sauce is a velvety smooth consistency.  Once sauce has been blended, let simmer an additional 10 minutes.

After simmering, stir in the jackfruit, shallot, chickpeas, remaining ***3 TBSP of tomato paste and all the extra marinade.  Cook over med-low heat until the veggies/beans are heated through.

Just before serving, stir in 1 TBSP coconut oil until dissolved.  Season to taste with additional salt, pepper or cayenne.  (My favorite is to add fresh chopped chiles or even a pinch of cilantro!) and then ladle into bowls. Serve with Basmati or Jasmine rice, naan bread, and your favorite chutneys!

Serves 4 to 6 people!

Ellen Avigliano