Jackfruit curry

Time: 40 mins

Servings: 5

Ingredients

• 1 can of jackfruit in brine
• 1 can of chickpeas
• 1 red onion (finely chopped)
• 4 garlic cloves (minced)
• 3 chillies (finely chopped)
• 1 thumb-sized piece of ginger (finely chopped)
• 1 red pepper (chopped)
• 100g baby corn (halved)
• 2 tsp paprika
• 2 tsp smoked paprika
• 2 tsp garam masala
• 2 tsp curry powder
• 1 tsp hot chilli powder
• 1 tsp turmeric
• 1 tbsp tomato puree
• 1 can chopped tomatoes
• 20g coconut cream
• 1 tbsp coconut oil
• 200ml water
• Salt and pepper
• Optional: 400g cooked brown rice

*I used Tropical Sun jackfruit

Method

1. Drain the jackfruit and squeeze out any excess brine. Chop the jackfruit into smaller pieces and set it aside. 
2. Gently heat 1 tbsp coconut oil in a large saucepan or pot. Fry the onion, chillies, pepper, ginger and garlic until the onion turns translucent.
3. Add the jackfruit and spices and cook for 5 mins. 
4. Next add the tomato puree, chopped tomatoes and mix well before adding the coconut cream. 
5. Pour in 200ml water, add the baby corn and salt and pepper to taste. 
6. Simmer the curry for up to 20 mins. 
7. Let the curry cool for 5 mins before serving.
8. Optional: Serve with brown rice and add chopped coriander and green chillies if you’d like extra heat!