Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 2-3

DIRECTIONS

1. Heat the coconut oil in a large pot over medium-low heat. Add the diced onions and sauté for 4-5 minutes until they become translucent.

2. Add the jackfruit, ground ginger, minced garlic, dried red chili flakes, dried turmeric, mustard seed, fenugreek seed, dried cumin, salt, fennel seed, and dried lemongrass to the pot. Sauté for an additional 3-5 minutes to allow the spices to release their flavors.

3. Add the chopped cauliflower, green bell pepper, and sliced jalapeno to the pot. Stir until all the vegetables are evenly coated with the spices.

4. Pour in the coconut cream, vegetable stock, and add the bay leaves. Bring the mixture to a boil.

5. Reduce the heat to low and let the curry simmer for about 30-45 minutes, stirring occasionally. This will allow the flavors to meld together and the jackfruit to become tender.

6. Remove the bay leaves from the curry. Stir in the chopped cilantro and lime juice.

7. Serve the Jackfruit Yellow Curry with your preferred side dish, such as steamed rice or naan bread.