Sri Lankan curry with jackfruit

Ingredients for 2 servings:

• 1 can of jackfruit, approx. 225 g
• 2 small onions
• 1 garlic clove(s)
• 1 piece(s) ginger
• 2 tbsp oil
• 2 tbsp curry powder (preferably from Sri Lanka)
• 1 tbsp tomato paste
• 200 ml coconut milk
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan

Drain the jackfruit, halve the larger pieces, and rinse everything under cold water. Roughly chop the onions. Finely chop the garlic and ginger. Heat the oil in a pan. Fry the jackfruit and onions over medium heat until the pieces are lightly browned. Add the tomato paste, ginger, garlic, and Sri Lankan curry powder. Fry for another 5-10 minutes, stirring occasionally, until the spices are well mixed with the oil. If in doubt, add a little more oil. Pour in the coconut milk, bring to a boil once, then reduce the heat. Simmer for another 15 minutes. Season with salt, if desired. If the curry is too thick, add a little water or coconut milk.