Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves 2–3
 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)

  1. 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.
  2. 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,
    stirring constantly.
  3. 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.
  4. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve.