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
Makes 20
400g can young jackfruit, drained2 tbsp tikka paste2 tbsp fat-free Greek yogurt20 mini poppadums40g mango, very finely cubed1⁄4 small bunch of coriander, leaves only1 red chilli, deseeded and very finely choppedblack onion seeds, to serve
STEP 1Put the jackfruit in a bowl, shred using two forks and stir in the tikka paste and yogurt.STEP 2Put 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.
