Put a splash of oil in a large pan, and pop it over a medium-high heat. Once hot, add in the onions and cook until translucent, around 5 minutes, then add garlic for 30 seconds.
1 teaspoon oil, 3 cloves garlic, 1 onion
Next sprinkle in the spices, the bay leaf, and the tomato puree. Mix well for about 30 seconds.
2 teaspoon smoked paprika, 1 teaspoon chilli powder, 2 teaspoon cumin, ⅛ teaspoon cinnamon, 1 bay leaf, 1 tablespoon tomato puree
Then immediately add in the green pepper, carrot, and jackfruit.
300 g carrots, 2 green peppers, 500 g jackfruit
Pour in the tomatoes, stir well until combined then bring up to a simmer. Leave it to simmer for 30 minutes.
800 g chopped tomatoes
Add in the black beans. Stir everything really well, then leave to simmer uncovered for another 15 mins.
400 g tin of black beans
Squeeze in the lime juice, mix the fresh coriander in and remove the bay leaf. Season with salt. Serve and enjoy!
1 tablespoon lime juice, ¼ cup fresh coriander, 1 teaspoon salt