Recipe Index

Ingredients

• 1 Tbsp. coriander seeds
• 1 tsp. cumin seeds
• ¾ inch fresh ginger, peeled and roughly chopped
• 4 garlic cloves, roughly chopped
• 1 small green chile
• ¼ tsp. black peppercorns
• 1 Tbsp. sunflower oil
• 1 bay leaf
• 2 dried red chiles
• 1 tsp. cumin seeds
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• ½ tsp. salt
• ½ tsp. ground turmeric
• 1 (14oz) can of green jackfruit, rinsed and drained
• 1 tsp. garam masala
• ½ tsp. sugar

Method

1. Blitz the coriander seeds, 1 teaspoon of the cumin seeds, the chopped ginger, garlic cloves, green chile and black peppercorns in a small blender until smooth, or pound them with a pestle and mortar, and set the paste aside.
2. Heat the sunflower oil in a pan, add the bay leaf, dried red chiles and the second teaspoon of cumin seeds, and when they sizzle add the finely chopped onions and cook over low to medium heat for 12 to 15 minutes until deep golden brown.
3. Add the spice paste and cook for 1 minute, then stir in the finely chopped tomatoes, cover and cook for 10 minutes until they soften into the sauce.
4. Mix in the salt, ground turmeric and the rinsed, drained jackfruit, cover and cook for 10 minutes so the jackfruit absorbs the flavours of the sauce.
5. Stir through the garam masala and sugar, taste for seasoning, and serve the curry hot.

Cook: 48 minutes · Total: 48 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data