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. 

INGREDIENTS

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

METHOD

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