Ingredients
- 2 tbsp / 30 ml oil
- 2 medium shallots, diced finely
- 2 garlic cloves, diced finely
- thumb-size piece of ginger, diced finely
- ½ tsp ground turmeric
- 2 tbsp Thai red curry paste
- 200 ml / 7 oz canned (½ a can) tomatoes or 2 ripe tomatoes, peeled
- 2 tbsp peanut butter
- 200 ml / 7 oz coconut milk (½ can)
- heaped ½ tsp salt, more to taste
- juice of half a lime
- 1-2 tsp sugar (optional)
- 1 tin of Jackfruit drained
- 100 g / 3.5 oz kale or spinach leaves
- ½ a can of chickpeas drained
- fresh coriander, to serve
- chopped roasted peanuts, to serve
Method
- Heat up the oil in a heavy-bottomed pot.
- Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
- Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.
- Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.
- Stir in ½ can of tomatoes. If using whole plum tomatoes, squash them with a fork once in the pan.
- Next, add in about 480 ml / 2 cups of water (or vegetable stock if you prefer).
- Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
- Mix in the peanut butter and coconut milk.
- Season with salt, lime juice and a touch of sugar (optional)
- Put the Jackfruit into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 5 minutes.
- Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.
- Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.