For the jackfruit marinade
- 300g jackfruit
- 3 TBSP vegetarian yogurt
- 1 TSP Garam masala
- 1/2 TSP curry powder
- 1 squeeze dark pepper
- 1 tsp salt
Take the jackfruit from the can or container and dispose of all the water. Take yogurt, garam masala, curry powder, dark pepper, and salt into a bowl and blend until all the fixings are joined. At last, include the jackfruit pieces and blend to cover.
Place the heating plate and prepare at 190 degrees Celsius for 25 minutes.
For the curry
- 3 TBSP coconut oil
- 1 large lump of ground ginger
- 4 cloves of ground garlic
- 1 finely cleaved onion
- red and green hot bean stew peppers.
- 1 TBSP curry powder, turmeric, salt, and masala
- 1/4 TSP of pepper
- 1 cup red peppers
- 2 cups cleaved carrots.
- 1 can (400ml) coconut milk that is 80% coconut
- 1/3 cup pureed tomatoes
- 2 cups green peas
- 3 TBSP coconut cream
Instructions to make the curry:
To a pot add the oil, ground ginger, garlic, onions, and bean stew peppers. Let that cook for 7 minutes until the onions are clear. Now, add curry powder, turmeric, garam masala, dark pepper, and salt. Combine everything. Include the red peppers, carrots, coconut milk, and pureed tomatoes. Cover the pot with a top and cook until the carrots are delicate. Further, add the green peas and the coconut cream. Combine all the fixings and cook for around 5 minutes with the top on. At last, include the jackfruit lumps and some pineapple pieces.
