Ingredients

• 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)

Method

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.