Place the rice on to cook, according to packet instructions
In a bowl combine the canned tomato with all of the powdered spices and herbs (not the mustard seeds).
Add a little water and stir well to combine.
Heat a large pan on high with a little oil. Add the mustard seeds.
Once the mustard seeds start popping, stir in the onions, garlic, ginger and eggplant. Bring the pan down to medium heat and continue to stir and mix until the onions lightly brown. (If needed, add a dash of water to prevent sticking).
Next, stir the tomato and herb mixture into the pan.
Add the jackfruit and continue to sauté until the jackfruit softens (15 mins).
With two forks, break apart the jackfruit with a fork.
Add the coconut cream before covering and let the curry simmer on low heat for 20 minutes, stirring from time to time.
Lastly, mix the frozen peas (if using instead of eggplant) before removing the pan from heat. Serve the curry in a bowl alongside the rice. Garnish with chopped coriander leaves.
- 1 C brown rice
- 1 can diced tomatoes
- 2 tsp coriander powder
- ½ tsp each of cumin, cardamom, pepper, cinnamon, garam masala and chilli powders
- 1 tsp mustard seeds
- 2 onions (sliced)
- 4 garlic cloves (minced)
- 2 cm piece of ginger (grated)
- 1 eggplant (cubed) or 1 C of frozen peas
- 1 can young jackfruit (drained and rinsed)
- 1 small can coconut cream (165ml)
- Fresh coriander, to garnish (optional)