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Jackfruit Curry Recipe

This flavorful jackfruit curry blends tender baby potatoes, fresh greens, and a rich coconut-based sauce. A comforting, plant-based main dish, it’s perfect for a cozy night in.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine indian-inspired
Servings 4
Calories 424 kcal

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.
    Top-down view of a large pan on a clean kitchen countertop with a white marble cooktop background. Coconut oil is heating, and chopped onions are sautéing for 10 minutes, softening to a golden color.
  • 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.
    Top-down view of the jackfruit curry simmering with added water, covered with the lid slightly ajar. The curry gently bubbles as the flavors meld, with steam rising from the pan.
  • 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.
    Top-down view of large pieces of jackfruit, halved baby potatoes, and fresh kale being added to the simmering coconut curry. The ingredients are colorful and ready to cook into the curry base.
  • Simmer on low heat for 40 minutes, then garnish with chopped cilantro before serving.
    Top-down view of the finished jackfruit curry, garnished with chopped cilantro, served in a bowl on a white marble cooktop background. The dish is vibrant, showcasing tender jackfruit, potatoes, and kale in a rich coconut curry sauce.