Jackfruit and Cauliflower Curry

This is such a lovely fragrant curry for those cold, winter months. I love the addition of jackfruit, which gives it a rich, 'meaty' texture. If you'd like to add some greens to the recipe, you could throw in a handful or two of spinach leaves right before serving, allowing them to wilt as you stir the curry over a low heat. 


2 white onions

1 heaped tbsp coconut oil 

1 tin jackfruit

Thumb size chunk of ginger grated

2 cloves of garlic peeled and crushed

Half head of cauliflower - chopped into small florets

750ml tomatoless sauce (alternative to tomato in my books Radiant & S.H.E

1 tin coconut milk

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp ground cumin

1/2 tsp ground cardamom 

1/2 tsp fenugreek

Juice of half a lime

Salt to season

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Radiant Book

For more than 20 years, Hanna Sillitoe suffered from severe psoriasis, eczema and acne. They dominated her life and shattered her confidence. At times she...


Saute the onions over a low heat in coconut oil for 15 to 20 minutes until soft. Add the grated ginger and crushed garlic cloves and warm for a further 5 minutes

Add a tin of drained jackfruit. Stir well over a low heat for 10 minutes until the jackfruit begins to soften. Use a fork to carefully begin shredding it to give the jackfruit a meaty texture

Add the tomatoless sauce and keep stirring over a low heat. Add the coconut milk and combine until it creates a creamy sauce. Add the coriander, cumin, turmeric and garam masala spices 

Add the cauliflower florets and continue warming over a gentle heat for 20 to 30 minutes. At this stage you might like to season with salt and more spices if required

Squeeze over the juice of half a lime and stir once more. Serve with rice and fresh coriander

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