Jackfruit curry

Serves 4

Prep time 10mins

Cook time 25mins

• 1 cup (225g) Jasmine rice, uncooked​

• 1 yellow onion, chopped​

• 4 tbsp. red Thai curry paste ​

• 1 sweet potato, peeled and chopped into bite-size chunks​

• 1 cup (165g) chickpeas, drained and rinsed​

• 1 ½ cups (350ml) coconut milk, canned​

• 1 cup (175g) canned jackfruit, chopped​

• handful cilantro, chopped​

• 1 lime, to garnish ​

Cook rice according to instructions on the packaging.​

Heat oil in a large skillet over medium-high heat. Add the onion in, frequently stirring for about 5-6 minutes until fragrant. Add the curry paste, stir and cook for another minute. ​

Add in the sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine. ​

Allow the sauce to heat up until simmering. Let it continue to simmer for about 10-15 minutes, or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry), you can add water to the pan, ¼ cup (60ml) at a time, up to ½ cup (120ml). ​

Lastly, add the jackfruit and cook for another 2-3 minutes until heated through. Taste and season with salt and pepper, if needed. ​

Serve curry over rice with cilantro and a squeeze of lime. ​