Jackfruit Curry

🥘 Ingredients

• jackfruit 1 14-oz can
• coriander seeds 1 Tbsp
• cumin seeds 1 tsp
• fresh ginger ¾ inch
• garlic 4 cloves
• green chili 1 small
• black peppercorns ¼ tsp
• vegetable oil 1 Tbsp
• bay leaf 1
• dried red chillies 2
• cumin seeds 1 tsp
• onions 2 medium
• tomatoes 2
• salt ½ tsp
• turmeric ½ tsp
• garam masala 1 tsp
• granulated sugar ½ tsp

1. 1

   Rinse and drain the jackfruit and cut into smaller pieces, if desired.
2. 2

   Make the spice paste by combining coriander seeds , cumin seeds , fresh ginger , garlic , green chili , and black peppercorns in a small blender and blitz until smooth. You could also use a pestle and mortar. Set the paste aside while you start the curry.
3. 3

   Heat the vegetable oil in a pan and add the bay leaf , dried red chillies , and cumin seeds . When they start to sizzle, add the finely chopped onions and cook on a low-to-medium heat for 12 to 15 minutes , until deep golden brown.
4. 4

   Add your spice paste, cook for 1 minute , then add the finely chopped tomatoes . Cover and cook for 10 minutes , until the tomatoes are nice and soft.
5. 5

   Add the salt , turmeric and jackfruit, mixing well. Cover and cook for 10 minutes , until the jackfruit has taken on all the flavors of the sauce. Stir in the garam masala and granulated sugar and it's ready to serve.
6. 6

   Keep in an airtight container in the fridge for 4 to 5 days and reheat before serving.