Creamy Jackfruit Tomato Curry

~ yields 3 - 4 serving

Jackfruit:

1 can jackfruit, in salt water**

1-inch piece of ginger, minced

1 tsp garlic, dried or 1 clove of garlic

5 tbsp plain vegan yogurt

1 tsp curry powder other spices of choice

2 tsp soy sauce

*oil for the pan

~ 1 cup tomato sauce***

water to thin out the sauce

juice ½ lemon

2-3 tbsp vegan cream, optional

spring onion

salt, pepper to taste

*lasts in the fridge for 3-4 days max!

** weighs 240g-280g without the liquid

***Homemade Tomato Sauce:

1 onion

1 carrot

Oil for the pan

1-2 tbsp tomato puree

1 can crushed tomatoes

2 tsp agave

salt, pepper, dried herbs to taste

½ cup vegetable broth (125ml), more if needed