CARIBBEAN CURRIED JACK

Traditionally made using mutton or goat, Rachel’s plant-based twist on this classic dish includes the marvellous meat imposter jackfruit. Thanks to its high levels of f lavonoid antioxidants, the fruit has been shown to help promote balanced blood sugar levels after eating -

634 CALS | 108G CARBS | 21G PROTEIN | 16G FAT | SERVES 2 | VEGAN -

INGREDIENTS

2 tbsp vegetable oil 1 tsp ground

turmeric 1 tsp

allspice 2 tbsp

madras curry powder 1 tbsp

tomato puree

2 x 400g tins of

young jackfruit in water, drained and rinsed 400g tin of black eye beans, drained and rinsed

500ml vegetable stock ¼ tsp

ground black pepper 1 tbsp

soya sauce •4

thyme sprigs •2

large tomatoes, chopped 1 large potato, chopped into 1cm chunks 2 carrots, chopped into 1 cm chunks ½ Scotch bonnet chilli, seeds removed then finely chopped rice or flatbreads, to serve (optional)

For the curry paste: 1 onion, roughly chopped thumbsized piece of

root ginger •4

garlic cloves

2 spring onions

METHOD

1 | To begin, place the curry paste ingredients in a food processor and blend to form a coarse paste.

2 | Heat the oil in a large saucepan over a medium heat. Add the curry paste, followed by the turmeric, allspice, madras curry powder and tomato puree. Stir to combine, then reduce the heat and cook for 5 mins.

3 | Now add in all the remaining ingredients. Increase the heat to high and bring to a boil, then reduce the heat back down to a low simmer, cover and let bubble away gently for 20 mins.

4 | Remove the lid, stir, and cook for another 10 mins until the potato and carrots have softened. Serve with flatbreads or rice and dig in.