This rich and creamy jackfruit curry is made with an aromatic blend of spices and ‘meaty’ jackfruit in a creamy tomato based sauce!
If you love a good curry, you must try this awesome jackfruit curry. It is very easy to make and tastes amazing.
Jackfruit provides a ‘meaty’ texture similar to pulled pork or chicken. So it works really well in a curry and with a creamy tomato based sauce, we really have a winner!
You’ll also love our BBQ Jackfruit Pulled Pork and our Vegan Jackfruit Tacos.
Recipe Ingredients:
Material notes
- Vegetable extract – or broth is great for using both.
- Coconut cream – Should be canned and unsweetened. You can also swap it for canned, full-fat, unsweetened coconut milk.
- Young green jackfruit – Should be canned in salt or water (not syrup).
- coconut sugar – Can be switched for light brown sugar. This is just to balance the flavors (to balance the tamarind from the crushed tomatoes) and not to sweeten the curry.
Step by step instructions
You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.
- Add olive oil to a pot with chopped onion and fry over medium heat until onion softens (5 minutes).
- Add the garlic powder, minced ginger, red chillies, garam masala, coriander, cumin, turmeric and pepper and fry for a minute to toast the spices.
- Add jackfruit and toss with onions and spices. Cook until the jackfruit is soft (10 minutes).
- When the jackfruit is soft, break the jackfruit into pieces using a spatula and fork. Cook for another 5 minutes until lightly browned.
- Add tomatoes, vegetable stock and coconut cream and mix.
- Bring to a gentle simmer, then reduce the heat and simmer gently for 30 minutes.
- Add coconut sugar and stir it. Taste test and add salt and pepper to taste.
- Your jackfruit curry is ready to serve!
Serving advice
Serve it over basmati rice with freshly chopped cilantro, with some lemon wedges on the side.
If you want to add more sides, some vegan naan would be really good to make up any extra sauce!
Jackfruit Curry FAQ
Jackfruit is a large thorny fruit that is very common in Southeast Asia. When it is ripe it is a sweet yellow fruit, but when it is unripe, the flesh is green and has a completely neutral flavor that tastes like anything it is cooked with. It also has a ‘meaty’ texture, so it can be used in savory dishes to mimic pulled pork or chicken.
The taste of young green jackfruit is very neutral so it takes on the flavor of whatever you are cooking with. So it works perfectly in savory recipes, cooking with it tastes delicious and imparts a delicious ‘meaty’ texture to savory dishes.
Store and freeze
Store leftover curry in an airtight container in the refrigerator for up to 5 days. It can be reheated in the microwave.
It freezes well for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
More delicious vegan curry recipes
Is this recipe yours? Don’t forget to leave a comment and rating below!
Jackfruit curry
This rich and creamy jackfruit curry is made with an aromatic blend of spices and ‘meaty’ jackfruit in a creamy tomato based sauce!
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Serving: 6
Calories: 462kcal
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instructions
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Add olive oil to a pot with chopped onion and fry over medium heat until onion softens (5 minutes).
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Add the garlic powder, minced ginger, red chillies, garam masala, coriander, cumin, turmeric and pepper and fry for a minute to toast the spices.
-
Add jackfruit and toss with onions and spices. Cook until the jackfruit is soft (10 minutes).
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When the jackfruit is soft, break the jackfruit into pieces using a spatula and fork. Cook for another 5 minutes until lightly browned.
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Add tomatoes, vegetable stock and coconut cream and mix.
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Bring to a gentle simmer, then reduce the heat and simmer gently for 30 minutes.
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Add coconut sugar and stir it. Taste test and add salt and pepper to taste.
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Serve it over basmati rice with freshly chopped cilantro, with some lemon wedges on the side.
Comment
- Coconut cream – Should be canned and unsweetened. You can also swap it for canned, full-fat, unsweetened coconut milk.
- Save: Store leftover curry in an airtight container in the refrigerator for up to 5 days. It can be reheated in the microwave.
- Congestion: It freezes well for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
- Nutritional information For curry only and without rice.
nutrition
Worship: 1serve | Calories: 462kcal | Sugars: 65g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fats: 1g | Monounsaturated fats: 6g | Sodium: 370mg | Potassium: 847mg | Fiber: 7g | Sugar: 11g | Vitamin A: 554IU | Vitamin C: 39mg | Calcium: 153mg | Iron: 4mg