1. Make the Coconut Rice

1. Rinse the rice under cold water until the water runs clear.

2. In a saucepan, combine rice, coconut milk, water, and salt.

3. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes, until liquid is absorbed.

4. Remove from heat and let stand (covered) for 5 minutes. Fluff with a fork before serving.

2. Start the Curry Base

1. Heat coconut oil in a large pan or pot over medium heat.

2. Add onion and cook for 5–7 minutes, until softened and golden.

3. Stir in garlic, ginger, and chili. Sauté 1 minute until fragrant.

3. Add the Spices

1. Add cumin, coriander, turmeric, garam masala, and paprika.

2. Stir constantly for 30 seconds to toast the spices lightly.

4. Simmer the Curry

1. Add tomato paste, chopped tomatoes, coconut milk, jackfruit, and chickpeas.

2. Stir well to combine. Bring to a simmer.

3. Reduce heat, cover, and cook gently for 20–25 minutes, stirring occasionally.

   • The jackfruit will soften and take on a meaty texture.

   • Break up any large chunks with a spoon or fork as it cooks.

5. Finish the Dish

1. Add salt, pepper, and a squeeze of lime or lemon juice to balance the flavors.

2. Taste and adjust seasoning if needed (more garam masala or chili for depth).

6. Serve

• Spoon the creamy curry over coconut rice.

• Garnish with chopped fresh coriander and (optional) toasted coconut flakes or chili oil drizzle.