

Serves 4

5 Minutes Prep Time

30 Minutes Cook

125 Calories
Our new favourite store-cupboard curry recipe. Not only is it hot and spicy, our Madras kit gives it a punchy flavour that will wow any vegan guests!
Recipe
Step 1
Soak it!
Using our quick and easy Onion, Garlic and Ginger mix –
Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.
Drain the jackfruit, then chop into chunks and set aside for later.
If you prefer fresh –
Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.
Step 2
Spice it!
In a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.
Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture, then the tomatoes, and continue to cook until you see oils emerging from the sauce.
Step 3
Make it yours!
Add the diced jackfruit to the pan, raising the heat for approximately 2-3 minutes to sear. Stir constantly to combine.
Afterwards, add up to 100ml of hot water, lower the heat, cover the pan and allow to simmer for a further 10-15 minutes until the jackfruit is cooked through and the sauce has thickened.
If you choose to incorporate coconut milk, add during the last 5 minutes of cooking and allow to enrich.
Serve and enjoy!