Ingredients Curry 1 tablespoon coconut oil1 onion, diced800g Original Amazonia TenderJack, drained and rinsed400 ml can coconut milk125 ml (1⁄2 cup) vegetable stock 2 fresh or dried bay leaveszest and juice of 1 lime80 g (1⁄2 cup) roasted peanuts, roughly chopped1 handful of Thai basil leaves1 small handful of coriander leaves 800 g (4 cups) Cauliflower Rice, optional Curry Paste 5 cm piece of ginger, peeled2 garlic cloves, very finely chopped 2 teaspoons ground turmeric1 bird’s eye chilli or 1⁄2 teaspoon chilli flakes1 teaspoon mustard seeds1 teaspoon fennel seeds1 teaspoon fenugreek seeds (optional) 1⁄2 teaspoon sea salt Method To make the curry paste, pound all the ingredients together with a pestle and mortar or pulse together briefly in a food processor to form a paste.Melt the coconut oil in a large saucepan over medium–high heat. Add the onion and cook for 3 minutes, or until softened and caramelised, then stir in the prepared spice paste and cook, stirring, for 2–3 minutes, or until fragrant.Pour the coconut milk and vegetable stock into the pan and stir in the jackfruit and bay leaves. Bring to the boil, then reduce the heat to a simmer and leave to cook, uncovered and stirring occasionally, for 30 minutes, or until the curry has reduced. Stir in the lime zest and juice and half the peanuts, then remove from the heat. Taste and add a little salt if necessary.To serve, divide the curry among plates and scatter over the basil, coriander and the remaining peanuts. Enjoy with cauliflower rice, if you like. For more info visit here. https://womenlove.health/food/cook-ellie-bullens-quick-and-easy-indian-potato-curry-recipe/
