Tikka jackfruit mini poppadums
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- Preparation and cooking time
- Prep:
- Easy
- Makes 20
Make these jackfruit canapés with curry paste, mango, chilli and coriander for a lighter, meat-free alternative when you're throwing a party
| Nutrient | Unit |
|---|---|
| kcal | 31 |
| fat | 1g |
| saturates | 0.1g |
| carbs | 5g |
| sugars | 4g |
| fibre | 0.3g |
| protein | 1g |
| salt | 0.1g |
Ingredients
- 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
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.
Goes well with
Recipe from Good Food magazine, December 2019
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