15 bulbs ripe jackfruit
1 zucchini
1 bell pepper
2 cups water
1 cup coconut cream
4 tbsp curry powder
3 tbsp turmeric powder
3 tbsp ground cumin
1 tbsp ginger powder
1 tbsp ground coriander
1 tsp rosemary
3/4 tsp cayenne pepper 1/2 tsp Himalayan pink salt
4 bay leaves
2 tbsp tomato paste
1. Slice thinly jackfruit, zucchini, and peppers and add to pot
2. Add coconut cream and water
3. Add all spices and tomato paste
4. Bring to boil, then stir to combine
5. Reduce heat to simmer and cover pot with lid
6. Cook approximately 20 minutes or until sauce thickens
7. Enjoy!
*I served mine with spelt pasta and a fresh salad :)