All Natural Coconut Milk Jackfruit Korma
Delight your palate with our jackfruit and spinach korma, crafted with our signature natural coconut milk. Ideal for Saturday night feasts or a midweek luxury.
All Natural Coconut Milk Jackfruit Korma Recipe
Ingredients
- 3 tbsp coconut oil
- 1 large brown onion, finely diced
- 3 cloves garlic, diced
- 1-inch piece of ginger, diced
- 2 medium tomatoes, chopped
- 1/4 cup (25g) flaked almonds, soaked
- 1 tbsp coconut oil
- 65g Nature’s Charm all natural coconut milk
- 4 tbsp light brown sugar
- 1.5 tsp flaked sea salt (or to taste)
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/4 tsp mild chilli powder
- 1/4 tsp black pepper
- 1/8 tsp cloves
- 2 green cardamom pods
- 2 cups (95g) baby spinach, chopped
- 1/4 cup red lentils, soaked
- 1 can Nature’s Charm young green jackfruit
- 1 can Nature’s Charm all natural coconut milk
- 3 tbsp fresh coriander, finely chopped
- To garnish: fresh coriander, chopped 1-2 tbsp flaked almonds
Instructions
- Soak almonds in boiling water for 10-15 minutes, then drain before using. Soak red lentils in cool water for 15-20 minutes while prepping the rest of the ingredients, then rinse thoroughly until the water runs clear.
- Soak almonds in boiling water for 10-15 minutes, then drain before using. Soak red lentils in cool water for 15-20 minutes while prepping the rest of the ingredients, then rinse thoroughly until the water runs clear.
- In a large saucepan, melt together 1 tbsp coconut oil and the all natural coconut milk on low heat. Add the brown sugar and all of the spices and stir together. Next, add the jackfruit, lentils, and spinach. Stir well and cook until the spinach has wilted.
- Pour in the puréed mixture, along with the all natural coconut milk, stir well, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 25-30 minutes, until the lentils have melted into the sauce. Stir in the chopped coriander and remove from the heat.
- Garnish with more fresh coriander and flaked almonds, and serve with basmati rice and naan.
