Jackfruit Tikka Masala
- RECIPE MAKES: 4 portions
- COOK TIME: 35 minutes
Heat the oil in a frying pan over a medium heat, and add mushrooms, onion, chilli, pepper, garlic, ginger, curry leaves, cinnamon stick and jackfruit and cook for 5 minutes, stirring continuously.
Add the fenugreek, turmeric, garam masala, curry powder, tomato purée and coriander, and cook for a further 2 minutes.
Pour in the chopped tomatoes and ProZero into the pan and cook for 10 minutes or until vegetables are soft.
Add in the mango chutney, salt and pepper to taste, stir to combine and cook for a further minute.
Remove the curry leaves and cinnamon stick before serving.
Serving Suggestion:
Enjoy with low protein rice, mango naans or dosas and a spoonful of Raita!
Top Tip:
Add more chilli powder for a spicy kick!
ProZero is a food for special medical purposes and mush be used under medical supervision.
- 2 tbsp Vegetable oil
- 50g Mushrooms, finely sliced
- 100g Red onion, finely sliced
- 1 Fresh green chilli, deseeded and finely diced
- 1 Yellow pepper, diced
- 2 Garlic cloves, crushed
- 10g Fresh Ginger, grated
- 3 Fresh Curry leaves
- 1 Cinnamon stick
- 280g Tin Jackfruit, drained and shredded
- 1 tsp Dried Fenugreek
- 1 tsp Dried Turmeric
- 1 tsp Garam masala
- 1 tbsp Curry powder
- 1 tbsp Tomato purée
- 30g Fresh coriander, chopped
- 390g Tinned chopped tomatoes
- 100ml ProZero
- 1 tbsp Mango chutney
- Salt and pepper to taste
