Recipe: Jackfruit & Sun-Dried Tomato Curry Noodles

INGREDIENTS

• Olive oil
• 1 red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 80g sun-dried tomatoes, chopped
• 1 tin jackfruit (drained weight approx. 255g)
• 1 tin chopped tomatoes (400g)
• 1 tin coconut milk, full-fat (400ml)
• 3 tbsp tomato puree
• 1 tbsp tamari soy sauce
• 200g peas
• 3 portions of noodles
• Salt and black pepper
• To serve: fresh coriander, toasted cashew nuts, chilli flakes, lime wedges

DIRECTIONS

1. Heat 1 tbsp coconut oil in a frying pan and add the red onion and garlic for 5 minutes until softening. Add in the spices and fry for 2 minutes until smelling fragrant.
2. Drain the jackfruit and break it up slightly with your hands. Add the sun-dried tomatoes and jackfruit to the frying pan and stir to coat in the spices. Pour in the tinned tomatoes, coconut milk, tomato puree and tamari soy sauce with some salt and black pepper. Stir and allow to simmer for 15 minutes. Add in the peas and cook for 5 more minutes.
3. Meanwhile cook the noodles according to packet instructions.
4. Serve the noodles alongside the Jackfruit and Sun-Dried Tomato curry, top with fresh coriander, toasted cashew nuts, chilli flakes and lime wedges.