Boil 1 cup jackfruit seeds in 2 1/2 cups water for 20 minutes. Drain the jackfruit and rinse under cold water to stop the cooking process. Set aside to cool enough to handle. Peel the outer skin off of the jackfruit seeds and discard.

In a large saucepan heat oil on medium high, and add onion, garlic, ginger, and cook until onion is soft, for about three minutes.

Add green onion, tomatoes, curry powder, cumin, allspice, and thyme. As these spices sizzle in the pan, they release a tantalizing aroma. Cook while stirring for about one minute.

Stir in jackfruit seed and carrots. Add coconut milk, water or vegetable broth, Scotch bonnet pepper, and salt. The creamy texture of the coconut milk adds a satisfying richness to the dish.

Bring to boil, cover saucepan and reduce heat to simmer for 15-20 minutes or until sauce thickens.

Delicious served over Jasmine Brown Rice or with Gluten-Free Flatbread.