- Pre-heat fryer to 180 ̊C.
- For the jackfruit curry, take the cumin, coriander, fenugreek and mustard seeds, crush them in a pestle and mortar then dry fry them in a pan until they start to smoke slightly, and you can smell the aromas.
- Add the onion, garlic, ginger and chilli. Let the onions sweat down and then add the garam masala. Add the tomato paste and cook until all the ingredients have bound together.
- Pull the jackfruit into manageable pieces and add to the curry mix.
- Once all the ingredients have mixed together, add the vegetable stock, simmer for approximately an hour and a half, stirring occasionally until the jackfruit is cooked. Top up with extra stock if necessary.
- For the samosas; toast the spices in a frying pan, once golden, add oil to the seeds and then the onions, garlic, ginger and green chilli. Cook through for 3-4 minutes. Add the Quorn Mince and peas stirring to combine and heat through. Season and leave to cool.
- Take the pastry sheets, cut them length ways into strips, place the mince mixture at the top and fold down into triangles. Seal the edges with a little oil.
- Place the samosa in the fryer and cook until they turn golden brown. Drain on kitchen paper.
- To serve individual portions, use a chef’s ring for the curry to give a circular shape and top each with a samosa.
Tips - delicious served with a coriander chutney, raita and a mango lassi. This can also be made with tinned jackfruit.