Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 400grams jackfruit, drained
- 2tablespoons canola oil
- 1 large onion, peeled and sliced
- 2tablespoons garlic and ginger paste
- 400grams chickpeas, drained
- 1 medium green chilli, diced
- 2teaspoons ground coriander
- 1teaspoons cumin
- 1teaspoons turmeric powder
- 1tablespoons garam masala
- 200grams chopped tomatoes
- 3/4 cup coconut milk
- 1/2 bunch coriander, fresh, chopped stalks included
Description
Filling chickpeas and tender jackfruit make this vegan curry extra satisfying.
Method
Step 1 of 3
Place the jackfruit in a colander and rinse. Leave to drain. Heat half of the oil in a large pan on medium high heat and cook the jackfruit for 4-5 minutes to brown. Remove from the pan and set aside.
Step 2 of 3
Heat the rest of the oil and cook the onions for 10 minutes. Stir in the garlic and ginger paste, green chilli and spices and cook for 3-4 minutes. Add the tomatoes and coriander stalks and cook for 2 minutes.
Step 3 of 3
Tip in the jackfruit, chickpeas and coconut milk and cook for 5 minutes, until tender. Serve with fresh coriander on top.
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