200 g Jackfruit 

1 fresh chilli, sliced

1 tablespoon ground turmeric

1 tablespoon ground coriander

1 teaspoon ground chilli

A pinch of asafoetida

1 teaspoon mustard grains

1 teaspoon cumin seeds

2 tablespoons coconut oil

1 bell pepper

1 courgette

1 carrot

1 cup coconut milk

2 tablespoons red curry paste

salt

Vegetable broth or water

Green leaves (spinach, coriander etc.) to decorate

 

Chop the vegetables and set them aside. In a wok, melt 2 tablespoons coconut oil, add the mustard grains, cumin seeds and fresh chilli. Meanwhile, in a small bowl, dissolve ground turmeric, coriander, chilli  and asafoetida in a little hot water or broth until you get a thick cream. When the mustard seeds start to crackle, add the cream to the other spices, mix well and continue to roast to ensure that they release their aroma. Add the jackfruit and let it sauté a bit. Then add the vegetables and sauté them for a few minutes. Add salt and pour 1 or 2 cups of broth or hot water, then cook at low temperature for about 10 minutes, stirring occasionally. Once the vegetables are cooked, add the red curry paste and coconut milk. Let it simmer for a few minutes and serve hot garnished with fresh green leaves such as spinach or fresh coriander.

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