1inchfresh gingerminced, or use ½ teaspoon ground ginger
1cinnamon stickor use ¼ teaspoon ground cinnamon
4cardamom podsor use ¼ teaspoon ground cardamom
5clovesor use ⅛ teaspoon ground cloves
2teaspooncumin seedsor use 1 tablespoon ground cumin
½tablespoonmethi(dried fenugreek leaves)
1teaspoonpaprika
1teaspoongaram masala
4tomatoeschopped, or use 1 tin of tomatoes
2tablespoontomato paste
1largeZucchiniquartered length-wise and sliced ~¼"
1tablespoonveggie stockinstant or try my homemade stock paste (see notes)
coconut cream or yoghurtto taste
2-3handfulscashewsto garnish
fresh corianderto garnish
Instructions
For the Marinade
Combine the jackfruit, dairy-free yoghurt, coconut oil, lemon juice and spices in a large bowl.
Cover the bowl and place in the fridge for at least 2 hours to marinade.
For the Gravy
Heatthe oil in a large, deep frying pan (such as a wok). Once hot, add the garlic, ginger, cinnamon stick, cardamom pods, cloves and cumin seeds. Fry for about a minute, then add paprika, garam masala and methi.
After another minute of frying the spices, add the tomatoes, tomato paste and veggie stock. Cook for about 5 minutes.
Add the marinated jackfruit and zucchini. Cook for another 15 minutes. In the meantime, cook some rice and toast the cashews if you like.
Stir through some coconut cream or more yoghurt until the desired consistency is achieved. Taste the curry and check if it needs more salt or anything else.
Serve with rice and garnish with fresh coriander and toasted cashews.
Notes
Veggie Stock: I love using my homemade veggie stock paste to add flavour to my food. Alternatively, use instant veggie stock or just salt.