Creamy Jackfruit Curry with Tomato, Coconut & Lime - The Pesky Vegan

Ingredients

• 1 tablespoon coconut oil ((or other cooking oil))
• 1 onion, finely sliced
• 1 red pepper, deseeded and finely sliced
• 4 cloves garlic, finely chopped
• 2 inch piece of fresh ginger, peeled and finely chopped
• 2-3 fresh chillies, finely sliced ((I used bird's eye chillies – see notes))
• 2x 14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped a couple of times
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 4 cardamom pods ((optional))
• 1x 14 oz (400 g) tin plum tomatoes ((or 6 fresh medium tomatoes, roughly chopped))
• 1x 14 oz (400 ml) tin coconut milk ((full-fat is best))
• Grated zest of 1 lime ((save the juice to serve))
• Salt and pepper, to taste
• Small bunch fresh coriander, chopped ((optional))