less than 30 mins
10 to 30 mins
3 tbsp sunflower oil
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 red onion, finely sliced
1 red chilli , finely sliced
15g/½oz fresh ginger, finely grated
3 garlic cloves, finely grated
1 tsp garam masala
½ tsp ground turmeric
2 tsp tomato purée
½ tsp caster sugar
½ tsp flaked sea salt
½ x 400ml tin coconut milk
510g/1lb 2oz tinned banana blossom (BASIK) well drained and sliced in half.
10g/⅓oz bunch fresh coriander, leaves chopped
20g/¾oz toasted flaked almonds (optional)
- Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin
and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook
gently for 5-6 minutes, or until golden brown, stirring regularly.
- Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few
seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds,
- Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer.
Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a
little extra salt if needed and stir in half the coriander.
- Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve.