Put a splash of oil in a large sauté pan, heat over a medium heat and then fry off the chopped onions for 10-15 minutes. Keep them moving so that they don’t burn.
1 tablespoon oil
Next add the cumin seeds and cardamom.
2 teaspoon cumin seeds, 4 cardamom pods
Pop finely chopped ginger and garlic in the pan. Careful not to burn the garlic, so keep it moving for a minute.
2 tablespoon fresh ginger, 4 garlic cloves
Add the tomato puree and mix well.
2 tablespoon tomato puree
Put the drained jackfruit into the pan and stir.
960 g tinned jackfruit
Immediately add the rest of the spices and the cinnamon stick, continue to stir.
1 cinnamon stick, 2 cloves, 1 tablespoon paprika powder, ¼ teaspoon cayenne powder, 1 teaspoon turmeric, 2 teaspoon garam masala, 2 teaspoon coriander powder, ½ teaspoon fennel powder, ¼ teaspoon ground black pepper
After 1 minute, pour in the water and the passata, mix well.
500 ml passata, 125 ml water
Bring up to a simmer, cover and allow it to simmer slowly for 30 minutes, covered. Check on it half way through and stir, just to make sure it isn't sticking. If it is, turn the heat down!
Finally, add the peas and salt to taste. Optionally, top with fresh coriander and plain vegan yoghurt. Serve with rice, naan and raita.
110 g peas