Jackfruit Curry with Pilau Rice

Prep Time: 10 mins

Cooking Time: 45 mins

Total Time: 55 mins

Put 1 tablespoon of oil in a large sauté pan, put it over a medium heat and then fry chopped onions for 10-15 minutes. Keep them moving so that they don’t burn.
Next add 2 teaspoons of cumin seeds and 4 cardamom pods to it.
Add 2 tablespoons of finely chopped ginger and 4 garlic cloves in the pan. Careful not to burn the garlic, so keep stirring regularly for a minute.
Add 2 tablespoons of tomato puree and mix well.
Put the drained jackfruit (all of the 960 g tinned) into the pan and stir.
Immediately add the rest of the spices and the cinnamon stick. Continue to stir.
After 1 minute, pour in 125 ml water and 500 ml passata, mix well.
Bring up to a simmer. Now, cover and allow it to simmer slowly for 30 minutes. Check on it half way through and stir, just to make sure it isn’t sticking to the base and the sides. If it is, turn the heat down!
Finally, add 110 g peas and salt to taste. Optionally, top with fresh coriander and plain vegan yogurt.

Prep Time: 5 mins

Cooking Time: 10 mins

Total Time: 15 mins

Rinse 300 g basmati rice in a sieve.
Heat 1 tablespoon of oil up in a small saucepan over a medium-high heat.
Add 1 teaspoon cumin seeds, 4 cloves and 1 teaspoon turmeric powder. Fry off the spices for a minute or so, until fragrant.
Stir the rice in with the spices.
Now add 550 ml of vegetable stock and 2 bay leaves.
Bring to a boil, then reduce to a simmer. Cover the pan with a lid and simmer for 10 minutes, stirring once or twice in between. The rice should be cooked and not too wet.
Remove the bay leaves and cloves, fluff with a fork and serve hot with your jackfruit curry!