Step 1

Make the spice blend. Use a pestle and mortar to lightly crush the peppercorns, cumin seeds, coriander seeds and chilli flakes until thoroughly combined and smelling incredible.

Step 2

Heat the olive oil in a large non-stick pan or skillet over a medium heat. Add the spice blend and a couple of bay leaves. Cook for 3-4 minutes, stirring around once every minute, until fragrant. Discard the bay leafs.

Step 3

Add the garlic, ginger, onion, and fresh tomatoes. Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down.

Step 4

Drain the jackfruit and pull apart the strands using your hands or a fork. Then, add it to the pan together with turmeric, dried thyme, paprika and salt. Continue cooking for around 10 minutes, stirring occasionally, until the jackfruit starts to crisp up and brown.

Step 5

Add coconut milk and vegetable stock. Bring to a light simmer, cover and cook for 15 minutes, stirring once every couple of minutes, until the sauce is thick and creamy.

Step 6

Serve immediately with rice and any other side dishes of your choice.