3 green chillies, finely chopped
few sprigs coriander
10 curry leaves
3 garlic cloves, peeled
25g/1oz piece fresh root ginger, peeled
400g tin jackfruit in brine, drained
1 onion, finely chopped
250g/9oz fresh spinach, well washed and drained
1 small tomato, chopped
cooked rice or flatbreads
2 bay leaves
½ tsp ground cardamom
75g/2¾oz ground almonds or ground cashew nuts
1 tsp caster sugar
½ tsp ground cinnamon
pinch ground cloves
½ tsp mustard seeds
½ tsp ground turmeric
2 tbsp vegetable oil
1 tbsp vegetable oil
100ml/3½fl oz plant-based double cream or yoghurt