Jackfruit, Cous Cous, & Rapini Curry

1/2 cup jackfruit cubed

1 large white onion chopped

3 teaspoons of garam masala or vegetable vindaloo paste

1/2 cup sweet and sour tofu

1/2 teaspoon ginger

1 teaspoon chili powder

2/3 cup cooked and cooled cous cous

1/2 cup julienned raw rapini

2 teaspoons olive oil

1/2 cup coconut milk

1 teaspoon of plain yogurt

Handful of raw bean sprouts

Handful of chopped peanuts

Sprig of fresh cilantro

Flour

Small red hot chili pepper dried

Cut jackfruit into small cubes. Mix in 2 teaspoons of flour, chili powder and ginger into a skillet.  Fry until golden brown in olive oil.  Add in curry paste, onions tofu, and rapini. Cook for approximately 5 minutes until vegetables are tender adding coconut milk to desired consistency.  Serve on top of a bed of warmed cous cous.

Top with a handful of raw bean sprouts, spoonful of plain yogurt, and chopped peanuts.  Lastly, top with one small dried hot red red chili pepper, dash of paprika and a sprig of coriander.