Vegan jackfruit curry

Photographer: Haarala Hamilton

Never cooked with jackfruit before? This curry is a great place to start. It's totally vegan, packed full of spices and has a rich, meaty texture – without the meat!

Serves: 6

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

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1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 red chillies, chopped and de-seeded
2 white onions, chopped
5 cloves garlic, crushed
2.5cm fresh ginger, grated
2 x 400g tins of green jackfruit pieces
2 1/2 cups basmati rice
1½ teaspoons ground coriandercilantroX
1 teaspoon ground turmeric
2 tablespoons tomato purée
500ml jar of passata (strained tomatoes)
2 tablespoons coconut cream
Handful fresh coriandercilantroX, to serve

Instructions

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1 Add a glug of olive oil to a frying pan (skillet) and the cumin seeds and mustard seeds, pan-frying for a minute to release the aroma. Add the red chillies, onions, garlic cloves and ginger. Cook until the onions are soft and translucent.

2 Drain and rinse your jackfruit (to remove as much salt as possible).

3 Get the rice on in a separate pan and cook according to the instructions on the packet. Drain.

4 Add the ground coriander, ground turmeric, tomato purée and the jackfruit to the onions. Mix together, pour in the passata, cover your pan and cook for 10 minutes.

5 Uncover and shred the jackfruit a bit and allow the sauce to thicken. Add the coconut cream and a little water if necessary. Mix everything together.

6 Bubble the curry down until it is nice and thick. Scatter over a handful of chopped coriander. Serve on a bed of steaming rice.

Nutrition Info (per serve)

Calories 415 cal

Kilojoules 1736 kJ

Protein 9.2 g

Total fat 5.3 g

Saturated fat 2 g

Carbohydrates 79 g

Sugar 25 g

Dietary fibre 4.8 g

Sodium N/S

Calcium 49 mg

Iron 3.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.