Jackfruit coconut curry

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Jackfruit coconut curry

Try out this simple but tasty jackfruit coconut and butternut suash curry. Recipe by our social media assistant Nav.

Ingredients

• Cube of frozen ginger
• Cube of frozen garlic
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon Chinese five spice
• 2 tablespoons gochujang sauce (or Thai curry paste)
• A drop of lemon juice
• 100ml boiling water
• 1 can drained jackfruit
• 250g diced butternut squash 
• 100g sliced red pepper
• 80g sliced fine green beans
• 1 can coconut milk 
• Chilli (to your preference)
• A handful of roasted cashews and butternut squash seeds (optional)
• Serve with quinoa or brown rice 

Method

1. Chop up your veg and set aside.

2. In a pan, place all your spices with the gochujang sauce and lemon juice.

3. Stir your spices for about a minute.

4. Pour in the boiling water.

5. Drain your can of jackfruit and slice off any hard edges.

6. Add the jackfruit to the pan.

7. Cover the pan with a lid and leave for 5 minutes.

8. Steam your butternut squash for a few minutes in the microwave to speed up the cooking process (optional) and add to the pan.

9. Add the pepper, green beans, can of coconut milk and chilli to the pan.

10. Put the lid on the pan and simmer for 30 minutes.

11. Roast the cashews and butternut squash seeds for 10 minutes.

12. Garnish your dish with cashews and seeds.

13. Accompany with quinoa or brown rice.

Recipe and Photography by Nav Juty