Jackfruit Curry

An unusual curry using green jackfruit in place of meat.  Green jackfruit has  a great texture, but very little flavor, so it's cooked with plenty of onion, garlic, and spices.  Note: I was winging it when I made this, so it's more approximate than most for amounts.

2 cans of green jackfruit (it has to be green) roughly 10 oz each when drained
3 T mustard oil
1-1.5 T black mustard seeds
1 medium onion, chopped
1.5 T garlic, chopped
1.5 T ginger, grated
2 t cumin
3 T tomato paste
1/2 C stock (vegetable stock if going vegetarian, otherwise chicken stock)
1/2 t turmeric
ground chile to taste
salt to taste

Heat the oil in a wok or large skillet over medium high, and add the mustard seeds, onion, garlic, and ginger (if using whole cumin add it as well, otherwise add it with the jackfruit).  Cook until well the onion and garlic is well browned.

Add in the jackfruit, chile, and turmeric and stir fry for a a couple of minutes.  Add the tomato paste and the stock and stir fry for another couple of minutes to combine and cook down to desired consistency.  Add salt to taste.