Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the jackfruit well, squeeze out the water and cut off any hard cores. Pull the pieces apart with your fingers or two forks.
- 2
Heat the oil in a large pan over a medium heat. Fry the onion for 8 minutes until soft. Add the garlic and ginger and cook for 1 minute.
8 min - 3
Stir in the cumin, ground coriander, turmeric, paprika and cinnamon stick and cook for 30 seconds until it smells toasty.
- 4
Add the jackfruit and cook for 5 minutes, stirring so every piece is coated in spice. Pour in the tomatoes and coconut milk and bring to the boil.
5 min - 5
Turn the heat down and simmer for 25 minutes, stirring now and then, until the sauce is thick and the jackfruit is very tender.
25 min - 6
Cook the rice following the packet instructions. Remove the cinnamon stick, stir in the lime juice and coriander, and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.