If you’re looking for a hearty, plant-based dish with bold flavors, this Jackfruit Curry is a must-try. Jackfruit, with its meaty texture, soaks up the rich, spiced curry sauce perfectly, making it a fantastic vegan substitute for traditional meat curries.
I first discovered this recipe when I was experimenting with new ways to incorporate jackfruit into savory dishes, and it’s been a favorite ever since! The combination of aromatic spices, creamy coconut milk, and tender jackfruit creates a comforting, flavorful dish that will satisfy even the most dedicated meat-eaters.
This jackfruit curry pairs beautifully with Vegan Biryani for a complete, satisfying meal full of vibrant flavors and textures. The biryani’s fragrant basmati rice with spices like saffron and cinnamon complements the bold, spicy notes of the curry perfectly.
Whether you’re serving it for a weeknight dinner or a special gathering, this jackfruit curry will leave everyone asking for seconds. Plus, it’s gluten-free and vegan, making it a great option for all kinds of dietary preferences.
Why I Love This Recipe (And You Will Too)
- The curry’s warm spices and creamy texture make it a cozy dish for any time of year.
- Jackfruit is the perfect vegan substitute with its tender, fibrous texture.
- This curry stores well in the fridge, and the flavors get even better over time!
If you haven’t cooked with jackfruit before, this curry is a great introduction. Let me know how you like it and what you pair it with!
Jackfruit Curry Recipe
Equipment
- Large pan
- Knife and Cutting Board
- Garlic press
- Grater
- Spoon for stirring
Ingredients
- 1 tablespoon coconut oil
- 1 onion
- 2 cloves garlic pressed
- 1 tablespoon grated fresh ginger
- 4 tablespoon curry paste Korma
- 400 ml/1 ½ cups coconut milk
- 2 X 560g canned jackfruit drained
- 6 new baby potatoes scrubbed
- 3 leaves kale or a handful of spinach
- ⅓ cup water
Instructions
- Heat coconut oil in a large pan over low heat, and sauté chopped onions for 10 minutes until soft.
- Add garlic and ginger, cooking for 30 seconds. Stir in curry paste and cook for another 30 seconds.
- Pour in coconut milk and let it simmer.
- Drain and rinse jackfruit, separating the large pieces.
- Add jackfruit, halved baby potatoes, and sliced kale to the curry. Add ⅓ cup water and cover.
- Simmer on low heat for 40 minutes, then garnish with chopped cilantro before serving.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 424 |
| Sodium | 415g |
| Fat | 22g |
| Carbohydrates | 57g |
| Sugar | 3g |
| Cholestrol | 5g |
What to Serve with Jackfruit Curry?
Tips that Deserve Your Attention!
- Rinse the jackfruit thoroughly before adding it to the curry to remove the brine.
- Check for any core pieces in the jackfruit that might need trimming. While edible, the core can be tough and stringy. You may also find seeds in canned jackfruit, though it’s uncommon and they should be removed if present.
- If you don’t have coconut oil, you can use vegetable oil as a substitute.
