Ingredients

• 1 tbsp rapeseed oil
• 1 tsp black mustard seeds
• 1 tsp fenugreek seeds
• 1.5, onions, finely sliced
• 2 cloves, finely chopped garlic
• 2 inch ginger, grated
• 1 red pepper, chopped
• 1, finely chopped green chilli
• 1 tsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp mild chilli powder
• ½  tsp ground turmeric
• ½ tsp ground pepper
• 1 stick cinnamon
• 1 tin chopped tomato
• 6-8 curry leaves
• 5cm piece pandan leaf, (optional, see notes below)
• 500g tin, drained green jackfruit
• 350ml coconut milk
• 1 lime, juiced
• 1 tsp sugar (any will do)
• 2 tbsp toasted cashew nuts
• cooked rice or flat breads, to serve

Method

Toast Cashew Nuts

Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, ginger, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, ground pepper, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.

Tip in the jackfruit, coconut milk, lime juice, sugar. Bring to a boil and lower to a gentle simmer for 25 minutes or until the jackfruit is very soft.  Add the red pepper for the last 5 minutes Top the curry with the roasted cashews and serve with rice or nan bread.