vegan laksa with jackfruit - hot for food

Ingredients

• 1 (20oz / 565g) can young green jackfruit in water or brine
• 2 tbsp neutral vegetable oil
• 1 C thinly sliced onion
• 1 tbsp minced garlic (about 2 large cloves)
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground sage
• 1 tbsp vegan worcestershire
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili flakes
• 2 tbsp minced garlic (about 4 to 5 large cloves)
• 1 tbsp finely minced or grated ginger
• 3/4 C medium diced celery
• 3/4 C medium diced carrot
• 1 C sliced shitake mushrooms
• 1/2 C halved cherry tomatoes (or use canned fire roasted tomatoes or diced vine tomato)
• 1 C canned pumpkin puree
• 4 C low-sodium vegetable stock
• 1 (13.5oz / 400ml) can full-fat coconut milk
• 16oz / 450g Thai style rice noodles
• 1 1/2 C rough chopped lacinato kale, tough stems removed
• 1 1/2 to 2 tbsp lime juice (adjust to your taste)
• 2 tbsp gluten-free tamari or low-sodium soy sauce
• sea salt, to taste
• chiu chow chili oil, for serving
• 1/2 C roughly chopped fresh cilantro, as garnish