Step 1
Start by heating some coconut oil in a large skillet over medium-high heat. Toss in the jackfruit and cook it, stirring occasionally, until it’s heated through—this usually takes about 5 minutes. Next, add the chopped onion and garlic, lowering the heat to medium, and cook everything together until the onion softens, around 6 minutes. Stir in the ginger and curry powder, mixing well so the spices coat the jackfruit, and let it cook for a couple of minutes to bring out the flavors. Pour in the vegetable broth, then add the baby corn and potatoes. Let everything simmer until the potatoes are tender, which should take between 7 and 10 minutes. Finally, stir in the coconut milk and warm the curry through for about 4 minutes. Taste and season with salt and pepper to your liking before serving.
