300g Jack & Chill Young Jackfruit
1 tbsp olive oil
1 onion
2 cloves garlic
1 red pepper
2 tomatoes
2 tbsp tomato purée
1 tsp ground coriander
1 tsp mustard seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp cumin seeds
1/2 chilli powder
1 vegetable stock cube
2 tbsp mango chutney
250ml boiling water
30g coriander


• chop onion and garlic and fry in olive oil until slightly coloured
• add spices and cook for 2-3 mins
• add jackfruit and stir, breaking the jackfruit into small pieces
• add tomatoes, tomato purée and mango chutney
• dissolve stock cube in boiling water then add to pan and stir
• add chopped red pepper to pan and season with salt and pepper
• simmer until red pepper chunks are softened
• add chopped coriander and cook for a further 5 mins
• serve

Contributed by @greenhealthyvegan on Instagram.

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