Summer Jackfruit and Chickpea Curry

• 2 Tbsp coconut oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• 2 inch piece of ginger, grated
• 2 Tbsp curry powder
• 1 tsp ground turmeric
• 1 can young jackfruit, in water - rinsed, drained and shredded
• 1 can chickpeas, drained and rinsed
• 2 cups PureHarvest Coco Quench
• 2 Tbsp peanut butter
• 2 cups baby spinach
• Juice of one lime

Mango Salsa

• 1 mango, diced
• 1/2 cucumber, diced
• 1 green chilli, diced
• Small bunch coriander, chopped
• 2 spring onions, finely sliced
• Juice of two limes
• Pinch of sea salt

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until translucent (about 5 minutes).

2. Add garlic and ginger, sauté for 2 minutes until fragrant.

3. Stir in curry powder and turmeric, cooking for another minute to release the flavours.

4. Add shredded jackfruit and chickpeas, stirring to coat with spices.

5. Pour in coconut milk and simmer for 15-20 minutes, stirring occasionally.

6. Add in peanut butter and stir to combine. Stir in baby spinach and cook until just wilted. Season with lime juice and salt to taste.

7. For the mango salsa, add all ingredients into a bowl and stir well to combine.

8. Serve with brown rice or quinoa, garnished with the mango salsa and some roasted peanuts.