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    Jackfruit & spinach coconut curry

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    Jackfruit & spinach coconut curry

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 4


    1 tsp grapeseed oil
    1 onion, thinly sliced
    1 clove garlic, thinly sliced
    2 vine tomatoes, cut into large chunks
    ½ tsp ground cumin
    1 tsp medium curry powder
    2 x 400g cans jackfruit, drained and roughly chopped
    400g can reduced fat coconut milk
    1/2 x 400g pack spinach, roughly chopped
    2 x 250g packs wholegrain, red rice & quinoa
    Coriander leaves, to serve (optional)
    Chilli flakes, to serve (optional)


    1. Place the oil into a large saucepan over a medium heat.  Add the onion and garlic and sauté for 3-4 minutes, until soft. Mix in the tomatoes, cumin and curry powder, then add 2 tbsp water and the jackfruit.  

    2. Mix well, then stir in the coconut milk and simmer gently for 6 minutes.

    3. Add the spinach and allow to wilt for 2-3 minutes. Serve with the rice and quinoa, cooked according to pack instructions, and garnish with coriander and chilli flakes, if using.

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