Vegan Jackfruit & Peanut Curry by Simon Marshall | Flint and Flame

Ingredients

• 2 tbsp / 30 ml oil
• 2 medium shallots, diced finely
• 2 garlic cloves, diced finely
• thumb-size piece of ginger, diced finely
• ½ tsp ground turmeric
• 2 tbsp Thai red curry paste
• 200 ml / 7 oz canned (½ a can) tomatoes or 2 ripe tomatoes, peeled
• 2 tbsp peanut butter
• 200 ml / 7 oz coconut milk (½ can)
• heaped ½ tsp salt, more to taste
• juice of half a lime
• 1-2 tsp sugar (optional)
• 1 tin of Jackfruit drained
• 100 g / 3.5 oz kale or spinach leaves
• ½ a can of chickpeas drained
• fresh coriander, to serve
• chopped roasted peanuts, to serve