Our friends at Coconut Merchant gave us the idea for this tasty meat-free creation, and WOW did we have fun making this?! With the ingredients coming out of a tin, this has to be our favourite store-cupboard special to date. Not only is it hot and spicy, but our Naga Bang gives it a kapow of punchy flavours.
1 Naga BANG kit or Classic Bangla kit – (this recipe loves heat)
4 cloves of garlic finely grated
1 inch of fresh ginger finely grated (or ½ tsp ground ginger will do the trick)
½ can tinned tomatoes
1 can of jack fruit (we used tinned organic young green Jackfruit from Coconut Merchant)
- ½ can coconut milk
NOW FOLLOW OUR SIMPLE 3 STEP PROCESS
STEP 1: CHOP IT
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
STEP 2: SPICE IT
Make a paste with your bang spices and 50ml of water. You’ll end up with a runny paste that you can pour into the pan of onions/garlic/ginger.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Add into your curry sauce half a can of tinned tomatoes and the drained jack fruit. Raise the heat for about a minute and add 100ml of water or coconut milk -return to a low simmer and cook for 20-30 minutes.
Serving suggestions: This curry is delicious served with hot fluffy rice (our fave), flat breads or just dig in with a bunch of salad for a low carb feast!
COOKING TIME: 30 mins