Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened (5 minutes).
Add crushed garlic, minced ginger, red chilis, garam masala, ground coriander, cumin, turmeric and cayenne pepper and sauté for a minute to toast the spices.
Add jackfruit and toss with the onions and spices. Cook until the jackfruit is soft (10 minutes).
When the jackfruit is soft use a spatula and a fork to break up the jackfruit and shred it. Cook for another 5 minutes until slightly browned.
Add crushed tomatoes, vegetable stock and coconut cream and mix in.
Bring to a gentle simmer, then reduce the heat and simmer gently for 30 minutes.
Add coconut sugar and stir it in. Taste test and add salt and pepper to taste.
Serve it over basmati rice topped with fresh chopped cilantro, with some lemon wedges on the side.