Full of BEANS

Jackfruit curry

» SERVES 4

1 tbsp coconut oil
1 onion, diced
1kg canned young jackfruit in water, drained and rinsed
400ml can coconut milk
125ml (½ cup) vegetable stock
2 fresh or dried bay leaves
Zest and juice of 1 lime
80g (½ cup) roasted peanuts, roughly chopped
1 handful Thai basil leaves
1 small handful coriander leaves
800g (4 cups) cauliflower rice (optional)

CURRY PASTE

5cm piece ginger, peeled2 tsp ground turmeric1 tsp mustard seeds1 tsp fenugreek seeds (optional)