Keralan Jackfruit & Green Chilli Curry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a half a kettle

Peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Drain and rinse the jackfruit then transfer it to a clean board and shred apart using two forks – this technique is known as 'pulling'

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil and a pinch of salt over a medium-high heat

Once hot, add the onion, garlic and half the green chilli (can't handle the heat? Go easy!) and cook for 3-4 min or until softened

Once the onion has softened, add the ground fenugreek, ground cumin, curry powder and ground turmeric and cook for 30 secs or until fragrant

Add the pulled jackfruit, mix everything together and cook for 2-3 min further

Whilst the jackfruit is cooking, cut 1 [2] piece[s] of tin foil approx. the size of an A3 sheet of paper

Lay the green beans in the middle with the black mustard seeds, a drizzle of olive oil and a pinch of salt

Scrunch the edges of the foil around the beans to form a sealed parcel

Put the parcel[s] in the oven for 6-8 min or until vibrant with a bite

Add the veg stock mix to the pan with 150ml [250ml] boiled water and 1tsp [2tsp] sugar

Mix everything together and cook for 3-4 min or until the the sauce has reduced slightly

Once the sauce has reduced, stir through the coconut yoghurt and cook for 1 min further – this is your Keralan jackfruit & green chilli curry

Tip: If your sauce is looking a little dry, add a splash of water!