- 150g brown basmati rice
- 1 onion
- 2 garlic cloves
- 2 vine tomatoes
- 400g tin of jackfruit
- 50g coconut cream
- 1 tbsp massaman curry paste
- A handful of coriander
- 600ml boiling water
- Sea salt
- 1/2 tbsp coconut, sunflower or olive oil
- Freshly ground pepper
- Small pan with lid
- Measuring jug
- Deep frying pan with lid
- 1.
Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil then turn the heat right down to very low. Simmer for 20-25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and leave the rice to steam in the pan, lid on, for 5 mins to finish cooking the rice.
- 2.
While the rice is cooking, make the curry. Peel and finely chop the onion. Place a deep frying pan on a medium heat for 1 min then pour in 1/2 tbsp oil. Add the onion and fry gently, stirring often, for 6 mins till softened and lightly golden. Turn the heat down or add a splash of water if it's cooking too quickly.
- 3.
While the onion cooks, peel and finely chop the garlic. Dice the tomatoes. Finely chop the coriander stalks, setting the leaves to one side. Drain the water from the jackfruit. When the onion has cooked for 6 mins, add the massaman curry paste, garlic, coriander stalks and tomatoes to the pan and cook for 5 mins, stirring every now and then, till the tomatoes have softened and are juicy.
- 4.
After 5 mins, add 300ml hot water from the kettle to the pan. Crumble in the coconut cream and stir to melt it. Add the jackfruit to the curry with a pinch of salt, then pop on a lid. Simmer on a low-medium heat for 7-8 mins.
- 5.
When the curry has cooked for 7-8 mins, the sauce should be slightly thickened. Taste and add more salt or some pepper if you think it needs it. Scoop the rice into 2 warm bowls or plates, topped with the jackfruit curry. Tear over the coriander leaves to serve.
- 6.