Tikka jackfruit mini poppadums
By Esther Clark
Make these jackfruit canapés with curry paste, mango, chilli and coriander for a lighter, meat-free alternative when you're throwing a party
- Prep:10 mins
- Easy
Nutrition per serving
- 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
Put the jackfruit in a bowl, shred using two forks and stir in the tikka paste and yogurt.
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.