Serves: 4-6
Cooks in: 45 mins
Difficulty: 3/10
Gluten free


Vegetable Oil, for frying 

2 White onion, cut into chunks

4 cloves Garlic, minced

1 Red Chilli, sliced fine

Thumb-sized Piece of Ginger cut small

3 tsp Curry Powder

3 tsp Chinese 5 Spice

2 tsp Sea Salt

1 tsp Cracked Black Pepper

1 Green Pepper, deseeded and cubed

1 Carrot, peeled & sliced 

9oz/250g Asian mixed Mushrooms 

2 cans Jackfruit, drained & water squeezed out

1 litre Vegetable Stock

1 can/160ml Coconut Cream 

2 tsp Lemongrass Paste

1 tbs Miso Paste 


1 Red Chilli, chopped fine  

4 Spring Onions, chopped fine

Wholewheat Noodles, cooked to packet instructions 

Place a large saucepan over medium heat and add a touch of oil. When the pan is hot add the onion, garlic, chilli, ginger, curry powder, 5 spice, salt & pepper.

Fry the mixture for 2-3 minutes stirring often before adding the pepper, carrot, mushrooms & jackfruit. Keep frying the mix for a further 5 minutes, getting the mushrooms golden.

Deglaze the pan with the stock, coconut cream, lemongrass, and miso paste. 

Pop a lid on, turn the heat down & let the curry bubble away for 30 minutes. Stir the curry every now and then. 

When the curry is has thickened it’s ready to serve. 

Sprinkle over chopped spring onion & chilli over the curry before serving. 

Recipe taken from my book Plants Only Kitchen