For The Curry:

🔹 2 cup water + ½ cup water
🔹 2 can full fat coconut milk
🔹 1 heaping tbsp tomato paste
🔹 2-3 cups beet greens (or greens of choice)
🔹 1 medium onion, chopped
🔹 1 tbsp avocado oil
🔹 Juice of 1 large lemon
🔹 1 tbsp ginger, grated
🔹 4-5 dried curry leaves
🔹 1 can (20 oz) young green jackfruit, roughly chopped
🔹 1 large sweet potato, peeled and cubed
🔹 2-3 garlic cloves, minced
🔹 1½ tsp sea salt
🔹 Whole Spices: 1 tsp each brown mustard seeds, cumin seeds, coriander seeds
🔹 Powdered Spices: 1½ tsp garam masala, 1 tsp each kashmiri chili (optional), turmeric and paprika


▶️ In a medium pot heat up the oil in medium heat and once shimmery add the whole spices and cook until crackling and fragrant, ~2 min, stirring the whole time to avoid scorching.

▶️ Add the onion and cook until softened and golden at the edges, ~5 mins, stirring every now and then. Add the garlic and ginger and cook 3 more mins, stirring to avoid burning.

▶️ Add all the powdered spices and cook 30 secs, stirring the whole time, lower heat to medium low then add ½ cup water and scrape the bottom of a pot with a spatula to deglaze.

▶️ Add the jackfruit and sweet potato and cook 5 mins, stirring to prevent sticking.

▶️ Add the remaining water, coconut milk and tomato paste. Bring everything to a boil then lower to a simmer, cover and cook until the sweet potatoes are tender, ~10-15 mins.

▶️ Add the greens and continue cooking 1 min then remove from heat, stir in the lemon juice, top with cilantro and serve alongside your grain of choice and/or naan. I paired it with fluffy basmati.


Curried Jackfruit & Chickpea Naan Pizza

​Super tasty to munch on, and those vegan feta dollops make it so irresistible.



▶️ 1/2 tbsp vegetable oil
▶️ 1 medium onion, diced
▶️ 2 large cloves garlic, minced
▶️ 1 jar or pouch of your favourite vegan curry sauce
▶️ 1/2 cup tomato passata
▶️ Salt and pepper to taste
▶️ 1 x 500g tin Nature’s Charm Young Green Jackfruit
▶️ 350-400g can chickpeas


▶️ Drain the jackfruit and shred or chop into small pieces. Drain and rinse the chickpeas.

▶️ Heat the oil on medium in a large frying pan, then fry the onions for 2-3 minutes until translucent and starting to brown. Stir in the garlic and cook for another minute before adding the jackfruit, chickpeas, curry sauce, and tomato passata. Fry for 8-10 minutes until the sauce is sticky and caramelised, stirring occasionally.

▶️ If the store-bought sauce isn’t punchy enough, feel free to enhance the flavour with some of these ingredients: garam masala, ground cumin, curry powder, brown sugar, tamari/soy sauce, or chilli flakes. Season with salt and pepper to taste. Once cooked through, remove from the heat and set aside.

▶️ 3 fresh vegan naan
▶️ Olive oil, for brushing
▶️ Mango chutney, lime pickle, chilli pickle, etc.
▶️ Vegan feta
▶️ Coconut yogurt or Homemade Raita (recipe below)
▶️ Fresh coriander

▶️ Preheat the oven to 200C/400F/gas 6. Brush the edges of the naan with olive oil, then brush or spread a thin layer of mango chutney or lime pickle (or both!) over the middle of each naan.

▶️ Next, add a generous amount of the curried jackfruit and chickpeas to each naan, spreading evenly across the base. Sprinkle on the vegan feta (if using), then bake for 5-10 minutes until the crust is crisp to your liking.

▶️ Once cooked, remove the naan pizzas from the oven and drizzle with coconut yogurt or raita (or use as a dipping sauce), a sprinkle of fresh coriander, and more chutneys or pickles (or serve on the side for dipping). Slice the pizzas and enjoy!