Heat up your saucepan then add 1-2 tbsp of coconut milk, add grated onion and ginger then stir well. Add the rest of the spices in and let it infuse for 5 min.

Add some jackfruit and chickpea then let the curry to simmer for about 20 mins

Garnish with chopped coriander and fresh chilli before served. I have mine with flat bread (check out my flat bread recipe)