Hi guys,

Welcome to my first vegan recipe on the blog. I have been playing around with this recipe and I am finally ready to share, for vegans or none vegans this is a perfect, simple recipe for those that like a bit of spice.

Ingredients (4 servings)

1 onion

3 garlic cloves

2-3cm fresh ginger

1 red chilli

2 tsp curry powder

1 tsp garam masala

1 tsp turmeric

400g tinned tomatoes

400g coconut milk

1 can of jackfruit

1 red pepper

Handful of mushrooms

Handful of spinach

2 bay leaves

Rice or lentils

Method

• Heat 1 tbsp of extra virgin olive oil in a medium to hot wok/pan
• Blend onion, garlic and ginger in a food processor until finely chopped
• Add mix into the pan and cook for about 5 minutes until it starts to soften
• Mix in the curry powder, garam masala, turmeric and half of the fresh chilli and mix until onion mix is coated
• After 2-3 minutes begin to add the tinned tomatoes, refill the tin with water and add half to the pan
• Gently stir in half of the coconut milk and bring to boil
• Drain the jackfruit (most are pre-cut but if not then ensure they are) and add to the pan
• Bring the mix to a medium heat and leave for around 20-30 minute
• When the jackfruit it soft, pull the jackfruit with two folks so it is all shredded
• Add the remaining red chilli, 2 bay leaves, coconut milk and now add the vegetables (mushrooms, spinach, red pepper) bring down to a low to medium heat and cook for a further 10-12 minutes

Serve with wholegrain rice or lentils and enjoy!

Let me know if you try this recipe and as always tag me in your photos.

Have a lovely weekend,

Sarah x