Jackfruit korma
This quick and easy vegan jackfruit korma is mild and creamy – serve with chillies on the side if you prefer more heat.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, peeled
- 25g/1oz piece fresh root ginger, peeled
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground turmeric
- pinch ground cloves
- 2 bay leaves
- 1 small tomato, chopped
- 75²µ/2¾´Ç³ú ground almonds or ground cashew nuts
- 1 tsp caster sugar
- 400g tin jackfruit in brine, drained
- 250g/9oz fresh spinach, well washed and drained
- 100ml/3½fl oz plant-based double cream or yoghurt
- salt and freshly ground black pepper
To serve
- 1 tbsp vegetable oil
- 10 curry leaves
- ½ tsp mustard seeds
- few sprigs coriander
- 3 green chillies, finely chopped
- cooked rice or flatbreads
Method
Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned.
Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato. Season with salt and pepper and stir for 3–4 minutes.
Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes.
Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split.
To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads.
