- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 fresh or dried chilies (the jackfruit seems to dull the chilli heat a bit so feel free to add more)
- 1 large onion chopped
- 6 cloves of garlic chopped
- 2 inches fresh ginger, chopped
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 1 tin of plum tomatoes (buy whole not chopped)
- 100g tomato puree
- 2 cans of young jackfruit drained and rinsed
- Salt to taste
- 1-2 cups of filtered water
Heat the oil in a large frying pan over a medium heat. When hot, add the cumin, mustard and coriander seeds and let them start to sizzle or pop, cover and remove from the heat for a minute until popping stops.
Add the chillies and cook for a minute before adding the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes, stirring occasionally.
Add the coriander powder, turmeric powder and black pepper then mix well. Add the tinned tomatoes, tomato puree, salt, jackfruit and a cup of filtered water. Stir well and cover allowing it to cook for 15 minutes.
Uncover and cook for a few more minutes to allow the sauce to thicken a little (if it’s too dry, add more water).
Taste and add salt as required.
Reduce the heat to low and cover and cook for another 10-15 minutes or longer until desired consistency.
Garnish with fresh coriander and serve (I like to serve mine with brown basmati and wild rice and a side dish of turmeric cauliflower).
Feel free to swap jackfruit with other ingredients such as cooked beans, chickpeas, or butternut squash (you can even swap it for vegan meat substitutes such as Linda McCartney’s shredded chicken)