Banana blossom curry recipe
 A tin of jackfruit or artichoke hearts can be used instead of banana blossom in this comforting vegan curry. Serve with rice or roti. Banana blossom, also known as a banana heart, grows at the end of a banana cluster. It is fleshy with purple skin in the shape of a tear. It is popular in south-east Asian and Indian cooking. 3 tbsp sunflower oil1 tsp cumin seeds1 tsp yellow mustard seeds1 red onion, finely sliced1 red chilli, finely sliced15g/½oz fresh ginger, finely grated3 garlic cloves, finely grated1 tsp garam masala½ tsp ground turmeric2 tsp tomato purée½ tsp caster sugar½ tsp flaked sea salt½ x 400ml tin coconut milk510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half10g/⅓oz bunch fresh coriander, leaves chopped 20g/¾oz toasted flaked almonds (optional) 3 tbsp sunflower oil 1 tsp cumin seeds 1 tsp yellow mustard seeds 1 red onion, finely sliced 1 red chilli, finely sliced 15g/½oz fresh ginger, finely grated 3 garlic cloves, finely grated 1 tsp garam masala ½ tsp ground turmeric 2 tsp tomato purée ½ tsp caster sugar ½ tsp flaked sea salt ½ x 400ml tin coconut milk 510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half 10g/⅓oz bunch fresh coriander, leaves chopped 20g/¾oz toasted flaked almonds (optional) Method Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly.Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly.Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve.