It's world vegetarian month and, whether you're a die hard vegetarian from way back or are simply looking for ways to cut down your meat consumption as a means of reducing your carbon footprint, we reckon you'll love this variation on the much loved Indian dish - Butter Chicken!
This dish replaces chicken with young jackfruit, available at Commonsense in the canned section. Jackfruit is a sustainable crop, with a single tree yielding two to three tonnes of nutritious fruit every year, with minimal maintenance.
- 1 x 400g can of organic young jackfruit
- 1 onion, diced
- 2-3 garlic cloves, minced
- 1 Tbsp fresh grated ginger
- 1 Tbsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- zest of 1 lemon
- 2 tablespoons butter
- 1 Tbsp sweet chilli sauce
- 1 x 400g can of organic chopped tomatoes
- a handful of fresh spinach, chopped (or silverbeet)
- juice of 1/2 lemon
- 1/2 cup cream
- salt & pepper
- 3 Tbsp natural organic unsweetened yoghurt
- fresh coriander for garnish
Drain and rinse jackfruit and remove any hard cores. Mix with onion, garlic, ginger, zest and spices. Melt butter in a deep frying pan or casserole dish over a medium heat. Cook mixture in the butter until the onions are soft and brown - about 5 minutes.
Add tomatoes, spinach, chilli sauce, lemon juice and cream and simmer for another 5 minutes until sauce has thickened slightly.
Season to taste with salt and pepper.
Gently stir through yoghurt and garnish with freshly chopped coriander.