Goan-Inspired Jackfruit Vindaloo

Ingredients

• 800 g tinned young jackfruit in brine
• 2 onion
• 6 clove garlic cloves
• 30 g fresh ginger
• 400 g tinned chopped tomatoes
• 3 tbsp white wine vinegar
• 2 tsp kashmiri chilli powder
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tbsp vegetable oil

Method

1. 1

   Drain and rinse the jackfruit. Pull apart the chunks with your hands to create a shredded texture and set aside.

2. 2

   Blend the garlic, ginger, vinegar, chilli powder, cumin and cinnamon to a smooth paste.

3. 3

   Heat the oil in a large pan. Fry the sliced onions for 10 minutes until deeply golden.

4. 4

   Add the spice paste and cook for 3 minutes, stirring constantly.

5. 5

   Add the jackfruit and stir to coat, then pour in the chopped tomatoes and 100ml water. Bring to the boil.

6. 6

   Reduce heat and simmer for 20 minutes until the jackfruit is very tender and the sauce is dark and intensely flavoured. Serve with basmati rice.