Tikka jackfruit mini poppadums
- Esther Clark
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Makes 20
Easy
Prep: 10 mins
A star rating of 5 out of 5.1 ratingRate
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Make these jackfruit canapés with curry paste, mango, chilli and coriander for a lighter, meat-free alternative when you're throwing a party
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g can young jackfruit
drained
-
2 tbsp tikka paste
-
2 tbsp fat-free Greek yogurt
-
20 mini poppadums
-
40g mango
very finely cubed
-
1⁄4 small bunch of coriander
leaves only
-
1 red chilli
deseeded and very finely chopped
-
black onion seeds
to serve
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Nutrition: Per serving
- kcal31
- fat1g
- saturates0.1g
- carbs5g
- sugars4g
- fibre0.3g
- protein1g
- salt0.1g
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Method
-
step 1
Put the jackfruit in a bowl, shred using two forks and stir in the tikka paste and yogurt.
-
step 2
Put the poppadums on a serving plate and top each with a teaspoonful of the mixture and a little mango. Scatter over the coriander leaves, chilli and black onion seeds to serve.
Recipe from Good Food magazine, December 2019
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