Coconut jackfruit and pea curry with rice

Ingredients

For 1 serving

• Jackfruit200 g
• Peas80 g
• Coconut milk50 ml
• Tomato passata100 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Curry powder2 teaspoons
• Basmati rice50 g
• Sunflower oil1 teaspoon
• Saltto taste

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile drain and rinse the jackfruit, cut away the hard core of each piece and shred the rest with your fingers or two forks. Chop the onion and garlic and grate the ginger.
3. Heat the sunflower oil in a frying pan over medium heat and fry the onion, garlic and ginger for 4 minutes, until the onion is soft.
4. Add the curry powder and jackfruit and fry for 4 minutes, stirring, until the jackfruit colours slightly.
5. Add the tomato passata, coconut milk and peas, season with salt and simmer over medium-low heat for 15 minutes, until the sauce is thick and the jackfruit is soft and shredded.
6. Serve the curry with the rice.