Small handful of coriander and mint leaves, for garnish.
For the cucumber yoghurt raita
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ cup coarsely grated cucumber
Pinch of Murray River salt
¾ cup Meredith Dairy plain yoghurt
1 tablespoon grated onion
Small handful freshly picked mint
Small handful freshly picked coriander
1 tablespoon Cockatoo Grove extra virgin olive oil
1 tablespoon lime juice
For the raita, toast seeds in a dry pan over a medium heat for a minute or two or until fragrant. Remove from heat. Place grated cucumber in a bowl and sprinkle with salt. Set aside.
Place yogurt and onion in a bowl. Crush seeds in a mortar and pestle and add to the yogurt. Squeeze excess liquid out of the cucumber and add to the yogurt. Finely chop herbs, add to the yogurt and stir to combine. Drizzle with a little oil, a pinch of salt and lime juice. Cover and place in the fridge until needed.
For the Massaman curry, heat the sesame oil in a large saucepan over a medium heat. Add the onion and cook, while stirring, for 2-3 minutes. Add the massaman curry paste and continue to cook for a further 2 minutes to open up the flavours from the paste.
Add the kafir lime leaves, flour and potatoes and stir to coat in the sauce. Addjackfruit and stock. Bring to the boil and reduce to a gentle simmer for 20-25 minutes or until the potatoes are tender. Add the coconut milk and bring to a simmer, then remove from heat.
Meanwhile, place the cauliflower in a microwave safe container, add 1cm of water in the bottom and microwave on high for 5 minutes. Once ready strain out any remaining water and loosen with a fork.
Serve the curry with cauliflower rice, garnished with a handful of fresh herbs and raita on the side.
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