Recipe Index

Ingredients

• 2 Tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, peeled
• 1 oz piece fresh root ginger, peeled
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground turmeric
• pinch ground cloves
• 2 bay leaves
• 1 small tomato, chopped
• 2 3/4 oz ground almonds or ground cashew nuts
• 1 tsp caster sugar
• 14 oz tin jackfruit in brine, drained
• 9 oz fresh spinach, well washed and drained
• 3 1/2 fl oz plant-based double cream or yoghurt
• salt and freshly ground black pepper
• 1 Tbsp vegetable oil
• 10 curry leaves
• 1/2 tsp mustard seeds
• few sprigs coriander
• 3 green chillies, finely chopped
• cooked rice or flatbreads, for serving

Method

1. Fry the chopped onion in the first vegetable oil in a large saucepan over medium heat until it softens and takes on light colour.
2. Purée the garlic cloves and ginger with a little water, add the paste to the onion with the cinnamon, cardamom, turmeric, cloves, bay leaves and chopped tomato, season with salt and black pepper, and stir the mixture for 3 to 4 minutes.
3. Stir in the ground almonds or cashews, the caster sugar and 2 1/4 cups of water, making sure the nuts do not clump, then add the drained jackfruit pieces.
4. Bring the korma to a boil, lower the heat, and simmer it partially covered for 20 minutes.
5. Loosen the sauce with a splash more water if it looks thick, add the spinach, and stir until the leaves wilt before mixing in the plant-based cream or yoghurt over a very gentle heat.
6. Heat the second tablespoon of oil, fry the curry leaves and mustard seeds until the seeds pop and the leaves crackle, and pour that sizzling tempering over the curry.
7. Garnish the jackfruit korma with coriander sprigs, put the chopped green chillies on the side, and serve it with cooked rice or flatbreads.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data