Add the rice to a medium pot with 2 cups of filtered water and a pinch of salt. Bring to the boil then reduce the heat to low and cook for 20 minutes with the lid on.

Meanwhile, drain the jackfruit and use two forks to break apart the chunks of jackfruit into smaller, textured pieces.

Heat the coconut oil over low-medium heat and add the diced onion, stirring occasionally for 3-4 minutes.

Add the garlic, ginger and spices and cook a further 2 minutes.

Add the jackfruit, tomato puree, lemon juice, stevia, nutritional yeast and dried fenugreek leaves. Increase heat slightly to bring the curry to a gentle simmer for 5-10 minutes.

Add the coconut milk just 1 minute before turning off the heat (this helps to prevent it from separating, which can happen when coconut milk cooks for too long).

Back to the rice - turn the heat off after 20 minutes and let stand for a further 5 minutes with the lid on.

Split into 2 bowls with a little extra fenugreek leaves sprinkled on top to garnish. Serve with the rice and/or your favourite Indian sides and condiments. Delish-bomb.