Jackfruit korma

1. 1

   Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.