Creamy jackfruit curry

Ingredients:

• 200 jackfruit pieces from Lotao
• 2 tbsp olive oil
• Spices (pepper, turmeric, paprika, chili, cumin, rock salt...)
• 1 vegetable onion
• 2 tbsp soy sauce
• 1/2 teaspoon locust bean gum
• 1 can of coconut milk
• 1-2 tbsp curry powder
• 200g sugar snap peas
• 200g gnocchi
• Basil or coriander to decorate

Preparation:

1. Place the jackfruit pieces in the cold pan with a little olive oil and any spices you like (pepper, turmeric, paprika, chili, cumin, rock salt...) and let them marinate for about 15 minutes.
2. Then add the vegetable onions and fry everything until spicy. Deglaze with the soy sauce and add 1/2 teaspoon of locust bean gum.
3. Then add the can of coconut milk. Bring everything to the boil and stir in 1-2 tablespoons of curry powder, done.
4. Just briefly balance the sugar snap peas in salted water. Simmer the gnocchi in boiling salted water for 2 minutes. Arrange everything together lovingly. Decorate with basil or coriander. Enjoy!