Jackfruit Coconut Curry

I can’t think of a better dish than a curry for the upcoming Autumn months, the in season veggies are my ultimate favorites, and the cozy afternoons at home hearing the rain hitting on my windows - oh, what a warming bunch of feelings.

This vegan recipe features intense and citrus flavors along with a smooth and delicate texture, it is also packed with many nourishing plant-based ingredients!

Ingredients

• 1 tin (280g) young green Jackfruit

• 1tbsp coconut oil

• 2 spring onions

• 1 red onion

• 3 garlic cloves, minced

• 1 red pepper

• 1 sweet potato

• 1 handful beetroot leaves and stems

• 1 can coconut milk

• 1tbsp tomato paste

• juice 1/2 lemon

• 1tbsp garam massala

• 1tbsp turmeric

• 1tbsp ground ginger

• 1tsp cinnamon

• 1tsp chili flakes

• salt and pepper

Method

1. Chop the red onion, spring onions, red pepper and mice the garlic cloves. Cut the sweet potatoes into small cubes.

2. Heat the coconut oil in a large casserole. Add the chopped vegetables and garlic and cook for approx. 4 minutes over medium heat.

3. Add the salt, spices and tomato paste and cook for another 2-3 minutes. Add the sweet potato and rinsed jackfruit and stir well.

4. Incorporate the coconut milk and beetroot and combine, add some boiling water if necessary and pop the lid on. Adjust for salt and pepper. Let it cook over low heat, stirring occasionally to avoid the curry sticking to the bottom of the pan.

5. Once the sweet potato has softened and the curry reaches a creamy consistency (not too liquidy, not too thick) remove from the heat.

6. Serve with your favorite type of rice (I uses brown rice mixed with buckwheat), any beans or pulses you like or naan bread.

7. ENJOY!