Yellow jackfruit and potato curry

This yellow curry doesn’t contain coconut milk so is low in saturated fat and totally delicious. The jackfruit adds a “meaty” texture. So simple to make. Best served with sweet potato flat breads.


1 red onion, peeled and coarsely chopped

3cm pieced of ginger, grated

3 cloves of garlic

1 tablespoon curry powder

1 teaspoon turmeric powder

4 medium potatoes, diced

2 tomatoes, diced

1 can green jackfruit in brine, drained and chopped

1 can chickpeas, drained

½ cup edamame beans

1 tablespoon coconut sugar

2 tablespoons tamari

½ cup soy milk

Juice of one lime

Cashews to garnish