A hearty vegetarian curry recipe made using jackfruit and cauliflower. Omit the yoghurt for coconut or soy yoghurt to make it vegan.
Serves: 6
INGREDIENTS
2 tablespoons sunflower oil
½ teaspoon asafoetida (hing)
1 bay leaf
1 tablespoon grated fresh ginger
2 x 400-gram tins jackfruit, well drained
½ medium cauliflower, tough stem trimmed off, cut into bite-sized pieces
½ cup yoghurt, plus extra to serve (use soy or regular yoghurt, coconut cream or cashew cream)
1 tablespoon cornflour
½ cup tomato purée
¼ teaspoon ground cinnamon
2 black cardamom pods or ¼ teaspoon ground cardamom
2 teaspoons ground coriander
½ teaspoon each ground cumin, ground chilli and garam masala
1 teaspoon sea salt
To serve
chopped coriander (optional)
METHOD
Heat the oil in a large sauté pan or saucepan and gently fry the asafoetida, bay leaf and ginger for 1 minute. Add the jackfruit, cauliflower and ¾ cup water, cover and cook for 10 minutes, stirring often.
Place the yoghurt and cornflour in a bowl and stir together until smooth. Stir in the tomato purée and all the remaining ingredients.
When most of the water has evaporated and the cauliflower is tender but still a little firm, add the sauce and gently stir everything together so it’s all well coated. Bring to a simmer, stirring constantly, and cook gently for a few minutes. Add a little extra water if the sauce is too thick.
To serve: Serve with extra yoghurt and coriander, if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!