- Serves 3-42 tablespoons avocado oil1 cinnamon stick2 cloves3 cardamom pods2 dried bay leaves1 onion, diced1 carrot, diced1 red capsicum, diced400g can young jackfruit, drained and rinsed, roughly chopped3 tablespoons coconut milkchopped coriander leaves, to servesteamed basmati riceRogan Josh curry paste1 tablespoon finely chopped coriander stalks2-3 cm piece of ginger, roughly chopped3 garlic cloves, roughly chopped2 red bird's eye chillies1 teaspoon black peppercorns2 teaspoons cumin seeds1 teaspoon ground coriander1 teaspoon sweet paprika1/2 teaspoon sea salt2 teaspoons garam masala2 tablespoons tomato paste
- To make the curry paste, place all the ingredients in a small food processor. Set aside.Heat the oil in a large saucepan over medium-high heat. Add the cinnamon stick, cloves, cardamom pods, bay leaves and curry paste and sauté for 1 minute or until fragrant. Add the onion, carrot and capsicum and saute for another minute, then add the jackfruit and 500 ml (2 cups) of water. Reduce the heat to medium-low, then cover and simmer for 30 minutes or until reduced.Stir through the coconut milk and simmer for a further 5 minutes.Scatter over some coriander and serve with the steamed basmati rice.
Brands and product used
- TCC - Lite Coconut Milk