Name: Jackfruit Curry
Cook time: 48 minutes
Total time: 48 minutes
Yield: Serves 2
Ingredients: 1 Tbsp. coriander seeds; 1 tsp. cumin seeds; ¾ inch fresh ginger, peeled and roughly chopped; 4 garlic cloves, roughly chopped; 1 small green chile; ¼ tsp. black peppercorns; 1 Tbsp. sunflower oil; 1 bay leaf; 2 dried red chiles; 1 tsp. cumin seeds; 2 onions, finely chopped; 2 tomatoes, finely chopped; ½ tsp. salt; ½ tsp. ground turmeric; 1 400g (14oz) can of green jackfruit, rinsed and drained; 1 tsp. garam masala; ½ tsp. sugar

By Nassima Rothacker

I love jackfruit, and jackfruit curry is especially delicious. I remember my mum sitting down with a big bowl, oiling her hands thoroughly, then carefully and painstakingly cutting fresh whole jackfruit into small pieces for a curry. Here in England I have not been able to find the fresh, green, fleshy jackfruit Indians are used to, so for this recipe I’ve used tinned jackfruit instead. But if you ever find fresh jackfruit, definitely use it! This vegetarian curry is great with rice or chapati.

This recipe was excerpted from 'Chetna's Healthy Indian: Vegetarian' by Chetna Makan. Buy the full book on Amazon.

Recipe notes

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