This aromatic, curry-like dish is made with cashews, onions and tomatoes. Served with naan or rice, it brings a piece of India to your plate. Our version with jackfruit is low in calories and vegan (vegetarian with ghee) and very aromatic.
For the paste:
- 200 g Lotao Green Jackfruit Natural
- 200g onions
- 100g tomatoes
- 50 g cashew nuts
- 2 cloves of garlic
- ½ tsp turmeric
- ½ tsp garam masala
- ½ bunch fresh coriander, chopped
- Ghee and sunflower oil for frying
- Salt and coconut milk to taste
- Rice of your choice
- Heat a small pot of water. Quarter half of the onions and add them to the boiling water. Cut the tomatoes at the bottom and add them too.
- After a short time, remove the tomatoes, rinse them with cold water and peel them. Once the onions are soft, remove them from the water and set the onion water aside for later.
- Process soft-cooked onions, tomatoes and cashews into a paste using a hand blender or food processor - add a little onion water when blending.
- Heat the pan with a little oil and fry the remaining onions in it. Add the chopped garlic and spices and fry briefly.
- Add the jackfruit pieces and fry for 5 minutes.
- Add the onion-tomato paste and, if necessary, some of the onion water. If you like, add some coconut milk to make it even creamier.
- Simmer on low heat for 20-25 minutes. Before serving, season with salt and garnish with coriander on the plates.
- Serve the jackfruit korma with rice of your choice and naan. Bon appetit!