Banana Blossom Curry

  • 3 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 red onion, finely sliced
  • 1 red chilli, finely sliced
  • 15g/½oz fresh ginger, finely grated
  • 3 garlic cloves, finely grated
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 2 tsp tomato purée
  • ½ tsp caster sugar
  • ½ tsp flaked sea salt
  • ½ x 400ml tin coconut milk
  • 510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half
  • 10g/⅓oz bunch fresh coriander, leaves chopped
  • 20g/¾oz toasted flaked almonds (optional)
  1. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly.
  2. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly.
  3. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander.
  4. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve.