• Large white onion 1
  • Garlic cloves 3
  • Piece fresh ginger 20g
  • Medium green chillies 2
  • Coriander 60g
  • Lime 1
  • Ghee 150ml
  • Fresh curry leaves 10
  • Cinnamon stick 1 large
  • Cumin seeds 1 tsp
  • Mild curry powder 4 tbsp
  • SpinneysFOOD whole peeled Italian tomatoe 400g
  • Coconut milk 400g
  • Jackfruit in salted water 2 x 400g tin
  • SpinneysFOOD Fine Salt 1 1/2 tsp
  • Cake flour 256g
  • Freshly grated coconut 100g
  • Water 125ml
  • Coconut oil 1 tbsp
  • Toasted coconut flakes To serve

Nutrition (Per serving)

  • Calories 1601
  • Fat 121.1g
  • Saturates 78.5g
  • Protein 13.5g
  • Carbs 123.2g
  • Sugars 6.7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mauritian jackfruit coconut curry with coconut roti

Asian 30 Mins Prep · 45 Mins Cook

  1. Peel and thinly slice the onion and garlic. Peel and finely chop the ginger. Thinly slice the green chillies. Pick the coriander leaves and roughly chop the stalks. Zest and juice the lime.
  2. To make the curry, set a large sauté pan with a lid on a medium heat, add the ghee and allow it to melt. Add the onions, garlic, ginger, chilli, chopped coriander stalks, curry leaves and cinnamon and fry, stirring often, for 12-15 minutes, until the onions have softened.
  3. Add the cumin seeds and curry powder, and stir for another two minutes, then add the tomatoes, coconut milk, drained jackfruit, lime zest and juice and salt. Cover with a lid and cook, stirring occasionally, for 30 minutes, until all the liquid has been absorbed, and the jackfruit is tender and has mostly broken up into strands.
  4. To make the coconut roti, add the flour, salt and coconut to a large bowl, and mix well. Gradually add the water and mix well to form a soft dough. Knead the dough for 5 minutes and place it back in the bowl. Coat the dough with the coconut oil and cover with cling film. Allow it to rest for at least 30 minutes.
  5. Divide the dough into 8 equal-sized pieces and shape them into balls. Place the balls back in the bowl and cover.
  6. Meanwhile, place a griddle pan on a medium heat. Slightly grease a plate or work surface with coconut oil. Take a ball of dough, use your palm to flatten the dough by spreading it evenly until you get a round that’s 15cm in diameter. Place the flattened roti in the skillet and cook for 2-3 minutes until brown spots appear. Flip the roti to cook the other side for another 2 minutes. Repeat with the remaining balls.
  7. Garnish the curry with the toasted coconut flakes and serve along with the warm rotis.