Creamy Jackfruit Curry with Tomato, Coconut & Lime

thepeskyvegan.com

Chris Jantzen

1 tablespoon coconut oil (or other cooking oil)

1 onion, finely sliced

1 red pepper, deseeded and finely sliced

4 cloves garlic, finely chopped

2 inch piece of fresh ginger, peeled and finely chopped

2 to 3 fresh chillies, finely sliced (I used bird's eye chillies - see notes)

2x 14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped a couple of times

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon turmeric

4 cardamom pods (optional)

1x 14 oz (400 g) tin plum tomatoes (or 6 fresh medium tomatoes, roughly chopped)

1x 14 oz (400 ml) tin coconut milk (full-fat is best)

Grated zest of 1 lime (save the juice to serve)

Salt and pepper, to taste

Small bunch fresh coriander, chopped (optional)

Directions at thepeskyvegan.com

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