Tikka jackfruit mini poppadums
Make these jackfruit canapés with curry paste, mango, chilli and coriander for a lighter, meat-free alternative when you're throwing a party
Ingredient
- 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
Ingredients
Direction
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Put the jackfruit in a bowl, shred using two forks and stir in the tikka paste and yogurt.
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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.
