Curry Chataigne (Breadnut)

Enjoy this flavorful Curry Chataigne (Breadnut) recipe, it is a staple of Trinidad and Tobago and Guyana, breadnut is peeled, the white pulp is torn apart, the thin layer from the seed is removed and cooked in a seasoned coconut curry sauce until tender and bursting with flavor. Traditionally served with 'Buss up Shot', roti, or rice.

Curry Chataigne (Breadnut)

I was so happy to finally see Chataigne (breadnut) at the local Caribbean store. My only regret is that I only bought one breadnut and I can't wait for my next visit. Breadnut is related to breadfruit and jackfruit so if you can't find breadnut in your local store then try my Breadfruit Rundown Recipe, Roasted Breadfruit, and Instant Pot Vegan Jackfruit With Potato Curry.

Curry Chataigne (Breadnut)

Breadnut is not as popular in Jamaica as a source of food as it used to be in the 1950s and 1960s, the breadnut seeds were usually boiled and served as a side dish, it was also mashed like mashed potatoes. The leaves were boiled and used medicinally as an aphrodisiac. Watch Jamaican man talk about Breadnut.

Breadnut on a grey background for breadnut curry

What Is Breadnut?

Breadnut also called Chataigne, Maya Nut, Ramon, Pan De Fruta, Capomo nut or Katahar in Trinidad and Tobago, and Guyana. In Jamaica it is called breadnut, it is vegan, gluten-free, paleo, caffeine-free and it is not a true nut so it doesn't contain any allergenic compound or alkaloids.

Chataigne or breadnut (Artocarpus Camansi Blanco) is a member of the Moraceae family.  Other fruits of this family are mulberry, figs, breadfruit, and jackfruit. The fruit is grown from an evergreen tree, it is green, has an oblong shape with spikes all over the skin,  it is grown in tropical regions like parts of the Caribbean, Central America, Southeast Asia, Pacific Islands, and Africa.

The breadnut tree grows in Southern Florida, it produces fruit from September to May, the fruit contains little pulp, the pulp is flakey with a hard fibrous core, however, the fruit contains plenty of seed anywhere from 50-150 seeds.

The seeds are edible, when cooked they taste like chestnuts, they are high in protein, high in the complex carbohydrate, calcium, potassium, folate, iron, zinc, Vitamin A, C and low in fat and has a low glycemic index <55, they are usually boiled or roasted. 

Breadnut plant and fruit have a white milky latex that exudes when cut. Wearing a glove or rubbing oil on the hands helps to avoid the latex sticking on the hands.

Where To Buy Breadnut?

Green unripened breadnut is sold in Caribbean grocery stores here in Florida, the fruit doesn't store for long, it has a very short shelf life. The nut is dried and sold as flour in Mexico.Breadnut being peeled with a knife

Curry Chataigne (Breadnut) Ingredients

breadnut preparation in a bowl

How To Make Curry Chataigne (Breadnut)?

  1. Rub hand with oil or wear gloves, remove the stem off Chataigne, peel the skin of Chataigne and discard. Cut the fruit into half lengthwise, then cut each half into half. You should have 4 wedges.
  2. Using a knife cut the inner tough core out and discard. Remove the seeds and place in a bowl. Remove the outer shell and thin paper-like white membrane from the seeds and discard. Roughly chop the seeds (you can reserve some of the seeds to boil with salted water). 
  3. Take the pulp or flesh and separate the flakey layers. Rinse the flesh and seeds. 
  4. Heat oil in a large saucepan, add onion and saute until soft, about 2 minutes. Add garlic and green seasoning and cook for another 2 minutes, stirring constantly.
  5. Add curry powder, cumin, and cook stirring until fragrant, about 1 minute.
  6. Stir in Chataigne flesh and seeds, stirring to coat with seasonings. Cook for about 5 minutes, like cabbage the Chataigne pulp will reduce in size when cooked.
  7. Add coconut milk, vegetable broth, Scotch bonnet pepper and bring to a boil.
  8. Reduce heat to simmer for 1 hour and 30 minutes or until breadnut pulp is tender and sauce is thickened. 
  9. Season with salt to taste. 

Other Vegan Curry Recipes To Try

Chataigne (bread nut) curry on a white plate with rice and garnished with cilantro leaves on a grey background

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
443 kcal / 1852 kJ
Fat:
22 g
Protein:
8 g
Carbs:
53 g
Per serving

Cooking Time

Preparation:
30 min
Cooking:
1 h 30 min
Ready in:
2 h
For:
6 Servings

Ingredients

Instructions

  1. Rub hand with oil or wear gloves, remove the stem off Chataigne, peel the skin of Chataigne and discard.
  2. Cut the fruit into half lengthwise, then cut each half into half. You should have 4 wedges.
  3. Using a knife cut the inner tough core out and discard. Remove the seeds and place in a bowl. Remove the outer shell and thin paper-like white membrane from the seeds and discard. Roughly chop the seeds (you can reserve some of the seeds to boil with salted water). 
  4. Take the pulp or flesh and separate the layers. 
  5. Heat oil in a large saucepan, add onion and saute until soft, about 2 minutes. Add garlic and green seasoning and cook for another 2 minutes, stirring constantly.
  6. Add curry powder, cumin, and cook stirring until fragrant, about 1 minute.
  7. Stir in Chataigne flesh and seeds, stirring to coat with seasonings. Cook for about 5 minutes, like cabbage the Chataigne pulp will reduce in size when cooked.
  8. Add coconut milk, vegetable broth, Scotch bonnet pepper and bring to a boil.
  9. Reduce heat to simmer for 1 hour and 30 minutes or until breadnut pulp is tender and sauce is thickened.
  10. Season with salt to taste. 

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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