Vegan Jackfruit Curry

• Drain the jackfruit while preparing other ingredients and pull apart the strands using your hands or a fork. 

• Heat a large non-stick pan or skillet over a medium heat. If you need to use oil, use 1-2 tbsp of grapeseed oil. 

• Then, add jackfruit to the pan together with your seasonings. Cook for around 10-15 minutes, stirring occasionally, until the jackfruit starts to crisp up and turn  brown. 

• Add the garlic, ginger, onion, and fresh tomatoes. Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down. 

• Add the turmeric and cumin spice blend and a couple of bay leaves.

•  Cook for 3-4 minutes, stirring around once every minute, until fragrant. 

• Discard the bay leaves. Add coconut milk and vegetable stock. 

• Bring to a light simmer, cover and cook for 15 minutes, stirring once every couple of minutes, until the sauce is thick and creamy. 

• Serve over your favorite rice or eat plain with vegan naan bread.

Taste Tip: I add fresh mango chutney on top to dampen the heat