JACKFRUIT MASSAMAN CURRY

INGREDIENTS

CURRY PASTE

1 red chillies, roughly chopped

2 TSP ground coriander

2 TSP cumin

1/2 TSP ground cinnamon

1/2 TSP white pepper

1/4 TSP ground cloves

3 cloves garlic, peeled

2 sticks of lemongrass, outer leaves removed, softer inside chopped finely

3 cm piece ginger, peeled and roughly chopped

3 cm piece galangal, peeled and roughly chopped

1 TSP vegan shrimp paste

1 TSP vegan fish sauce

1 TBSP tamarind paste

2 TBSP sugar

1/4 bunch fresh coriander

1 TSP salt

CURRY

2 TBSP oil

1 brown onion, sliced

5 green cardamon pods, smashed to crack shell

1 TBSP cornflour

1x 500g tin young green jackfruit

1 TSP salt

1 TSP freshly ground black pepper

400 ml vegan beef stock

1x 400ml tin coconut milk

3 bay leaves

2 large white potatoes, peeled and chopped into 2cm chunks

Juice of 1 lime

Boiled rice

Chopped fresh coriander

Chopped red chillies

Roasted peanuts

Lime wedges

INSTRUCTIONS

1. Place all the curry paste ingredients in a food processor and blend until it forms a paste. Set aside.

2. Drain the jackfruit and trim the hard inner piece off. Pull the jackfruit apart with your hands and place in a separate bowl.

3. In a separate pan, heat a tablespoon of oil on a medium heat and add the potatoes. Fry these for around 10 minutes, until the the outside is crispy. Set aside.

4. Heat the remaining oil in a large pot. Add the onion and cook until slightly browned. Add the pulled jackfruit and cardamom and cook on a medium heat until the jackfruit begins to brown.

5. Turn down the heat and add in the prepared curry paste. Give it a stir to coat the jackfruit and let it cook for a couple of minutes. Then add in the stock, coconut milk, bay leaves and potatoes. Give everything a stir, place the lid on and simmer on a low heat until the potatoes are tender - stir occasionally to prevent sticking. Add stock if it begins to look dry.

6. Serve the curry on a bed of rice with coriander, fresh chillies and a wedge of lime.