Rukmini Iyer Slow-Cooked Jackfruit Curry | Easy Vegan Curry

Ingredients

• 2 x 600g tins (300g per tin drained weight) young jackfruit, drained
• 1 onion, finely chopped
• 2 carrots, cut diagonally into 1cm half-moons
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 fresh red chilli, pierced
• 2 cloves of garlic, grated
• 1 tsp sea salt flakes
• 1 x 400ml tin of coconut milk
• 4 heaped tsp tamarind paste
• 200–300g green beans, topped and tailed and cut into bite-size pieces
• 1 tsp coconut or sunflower oil
• 2 tbsp vegan or natural yogurt
• freshly cooked basmati rice or naan bread