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  • 100 grams of ghee or 100mls extra virgin oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon mustard seeds

  • 2 sprigs of curry leavesleaves removed

  • 1 red onion peeled and diced

  • 3 cloves peeled and minced garlic

  • ½ teaspoon turmeric

  • 1 teaspoon cinnamon powder

  • ½ teaspoon garam masala

  • 4 grinds of fresh black pepper corns

  • 1 teaspoon vanilla extract

  • 1 tablespoon brown sugar

  • 100mls of coconut creme

  • 1 tablespoon curry powder

  • 500 grams of peeled cut into chunks breadfruit

  • Sea salt grinder



Add 100 grams of ghee or 100 mls of EVOO to a heavy bottomed pan heat on medium temperature

Add cumin, mustard seeds and curry leaves until seeds pop, add minced garlic and diced onion turn heat down and stir until onion is transparent - set aside

In another small fry pan dry roast by stirring over a medium to low heat coriander, cumin and vegetable curry powder for approximately 3 minutes

Add the dry fried spices to the seeds and leaves in oil and start to warm on medium heat

Add all other ingredients and breadfruit – do not boil, slow simmer for 12 to 15 minutes until breadfruit is soft

Can add more curry powder if your prefer deeper flavour

Serve with a dribble of warmed through ghee (or EVOO if vegan) over naan and boiled rice and a grind of salt