Description
Super tasty, super quick and super low calorie vegan curry!
Ingredients
Scale
Tin of Jackfruit (available from health food stores) – 220g drained weight
Ready prepped cauliflower rice (available from Aldi) 80g per serving
1/2 teaspoon of nigella seeds, mustard seeds and cumin seeds
1 small onion
1/2 teaspoon of turmeric
1 teaspoon of ground coriander
1 teaspoon (or adjust to suit taste) of chilli flakes – or fresh finely diced red chilli
3 garlic gloves
1 tablespoon of ginger paste or freshly grated ginger
2 tablespoons of tomato puree
Water
1/4 teaspoon of ground pepper
Salt to taste
Fresh coriander
One large tomato, diced
Instructions
- Add 2 sprays of low cal oil into a pan and once hot add the seeds, for about a min until they start to pop.
- Add the onion and stir.
- After about 2 mins add the other spices, the garlic and ginger and cook for 5 minutes until the onion is soft.
- Add the drained jackfruit, diced tomatoes, salt, tomato puree and water (enough to have the curry at your desired consistency.)
- Cook for about 4 minutes, when the sauce should have thickened up – but just add more water so it is the consistency you want.
- Heat the cauliflower rice by adding to a dry pan with a splash of water.
- Serve with the chopped coriander
- Prep Time: 5
- Cook Time: 5
Nutrition
- Calories: 181