Jackfruit Curry

🥘 Ingredients

• bay leaf
  1
• black peppercorns
  1/4 tsp
• coriander seeds
  1 Tbsp
• cumin seeds
  2 tsp
• dried red chillies
  2
• fresh ginger
  3/4 in
• garam masala
  1 tsp
• garlic
  4 cloves
• granulated sugar
  1/2 tsp
• green chili
  1 small
• jackfruit
  1 14-oz can
• onions
  2 medium
• salt
  1/2 tsp
• tomatoes
  2
• turmeric
  1/2 tsp
• vegetable oil
  1 Tbsp

🍳 Cookware

• small blender
• pan

1. 1

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

   jackfruit: 1 14-oz can
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.

   coriander seeds: 1 Tbsp, cumin seeds: 1 tsp, fresh ginger: 3/4 in, garlic: 4 cloves, green chili: 1 small, black peppercorns: 1/4 tsp
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.

   vegetable oil: 1 Tbsp, bay leaf: 1, dried red chillies: 2, cumin seeds: 1 tsp, onions: 2 medium
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.

   tomatoes: 2
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.

   salt: 1/2 tsp, turmeric: 1/2 tsp, garam masala: 1 tsp, granulated sugar: 1/2 tsp
6. 6

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