Recipe Inspiration

Ingredients...

800g pre-cooked jackfruit

2 tablespoon coriander seeds

6 cloves garlic crushed

10 shallots finely sliced

200g cashew nuts

1 litre coconut milk

1 litre Essential Cuisine Lamb Flavoured Vegan Stock (16g per litre)

5 curry leaves

5 lime leaves

2 bay leaves

250ml coconut cream

30g caster sugar

1 bunch chopped coriander

750g basmati rice

2 litres Essential Cuisine Chicken Flavoured Vegan stock (16g per litre)

Method...

1. Rinse the rice under cold water. Place in a pan with the Essential Cuisine Chicken Flavoured Vegan Stock. Simmer for about 20-25 minutes until soft. Remove from heat but don’t strain until needed.
   
   
2. Heat a little vegetable oil in a pan. Add the coriander seeds, shallots and garlic and fry gently for 2 minutes until fragrant.
   
   
3. Add the cashew nuts and fry again for 2-3 minutes.
   
   
4. Add the coconut milk and the Essential Cuisine Lamb Flavoured Vegan Stock and bring to the boil.
   
   
5. Add the jackfruit, curry leaves, lime leaves and bay leaves. Bring to a simmer, stirring to break up the jack fruit, for about 15 minutes.
   
   
6. Stir in the coconut cream and the sugar. Bring back to a simmer for about 10 minutes until slightly thickened.
   
   
7. Serve with the strained rice and sprinkled with the coriander.