Jackfruit and Okra are very cheap in Thailand and I’m aware they might not be where you are, especially at the moment! But this is a great easy curry to make. I am trying to watch my carb intake so don’t eat it with rice but feel free to serve as you like!
1 can of young green jackfruit (drained)
2 large tomatoes (chopped)
2 red chillis
3 cloves of garlic
1 onion (diced)
2 tsp curry powder
1 tsp turmeric
2 tbsp coconut oil
150ml vegetable stock
100ml coconut milk
Put coconut oil, curry powder, onion and chopped okra into a pan on medium heat and cook until onions are softened.
Chop the chillis, garlic and tomatoes and add to the pan with all the other ingredients!
Simmer on a medium heat for 15-20 minutes, stirring occasionally until the sauce thickens.
Take off the heat and serve up! Drizzle some coconut yoghurt on top and a little coriander and some basil seeds and you’re ready to eat.