Thai Jackfruit, Tofu and Vegetable Curry

By: Ben

2 Tbsp Coconut Oil
1 Tsp Curry Powder
60ml Vegan Fish Sauce (I use Light Soy Sauce and 1 Tsp of Mushroom Powder)
2 Tbsp Soy Sauce
1 Tsp Salt
30g Palm Sugar or 2 Tbsp Brown Sugar
2 Tins of Green Jackfruit
400ml Coconut Milk
200ml Vegetable Stock or water
6 Kaffir Lime Leaves
One Jar of Curry Paste/6 Tbsps
Vegetables of your choice (I normally add, Broccoli, Bok Choi/Asian Green, Potatoes, Carrot, Snow Peas, Eggplant etc. any spare vegetables in your fridge)
Lime juice (garnish)
Corriander (garnish)
Rice or noodles to serve
1 block of your favourite medium-firm tofu

I prep all my vegetables first. Wash, peel and prep your vegetables and slice, cube and cut them into varying sizes and shapes. I like to ensure the potatoes stay thick and meaty.To prepare the Jackfruit, drain the chunks over the sink and crush them between your fingers in another bowl to break them open. They don't need to be fully separated, but they should loosely resemble pulled pork.Cut the tofu into small cubes.
Heat the oil in large pot on a medium-low heat, then add the curry paste. Fry for a few minutes. It will spit at this point and half covering with a lid will prevent it jumping out.
Add curry powder, fish sauce, soy sauce, salt and sugar and cook until the sugar has melted. Toss the Jackfruit and Tofu through and cook for a few minutes. Add the stock and kaffir lime leaves.
Add the vegetables and bring to a gentle simmer.You want liquid to be about halfway up the vegetable mound. The vegetables will cook down below the water line.Once the vegetables are most of the way cooked, add the coconut milk and cook for another 5-10 minutes.
Adjust the flavour with lime juice and season as needed. You want it a little zingy. Serve with rice or noodles and coriander to garnish.