A hearty vegetarian curry recipe made using jackfruit and cauliflower. Omit the yoghurt for coconut or soy yoghurt to make it vegan.
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
chopped coriander (optional)
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.