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    Home » Vegan Curries

    Jackfruit Curry

    Published: Nov 18, 2022 Updated: Nov 18, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Jackfruit Curry

    This rich and creamy jackfruit curry is made with a fragrant mix of spices and ‘meaty’ jackfruit in a creamy tomato based sauce!

    Jackfruit curry with rice in a black bowl.

    If you love a good curry then you must try this awesome jackfruit curry. It’s super simple to make and tastes amazing.

    The jackfruit provides a ‘meaty’ texture that is similar to pulled pork or chicken. So it really works great 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:

    Labeled ingredients for jackfruit curry.

    Ingredient Notes

    • Vegetable stock – or broth are both great to use.
    • Coconut cream – should be canned and unsweetened. You can also switch this for canned, full fat, unsweetened coconut milk.
    • Young green jackfruit – should be canned in brine or water (NOT syrup).
    • Coconut sugar – can be switched for light brown sugar. It’s simply for flavor balance (balancing out the tartness from the crushed tomato) and doesn’t make the curry sweet.
    Bowl of jackfruit curry with rice.

    Step By Step Instructions

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened (5 minutes).
    Olive oil and chopped onions added to pot and sautéed.
    • 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.
    Crushed garlic, minced ginger, red chilis, garam masala, ground coriander, cumin, turmeric and cayenne pepper added to pot and sautéed.
    • Add jackfruit and toss with the onions and spices. Cook until the jackfruit is soft (10 minutes).
    Jackfruit added to pot and cooked with the onions and spices until lightly browned.
    • 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.
    Shredding the jackfruit with a fork.
    • 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.
    Crushed tomato, vegetable stock and coconut cream added to pot and mixed in and then simmered.
    • Add coconut sugar and stir it in. Taste test and add salt and pepper to taste.
    Coconut sugar added to curry and mixed in.
    • Your jackfruit curry is ready to serve!
    Jackfruit curry in a pot.

    Serving Suggestions

    Serve it over basmati rice topped with fresh chopped cilantro, with some lemon wedges on the side.

    If you want to add more sides, then some vegan naan would go really well to mop up any extra sauce!

    Jackfruit curry with rice and lemon wedges in a black bowl.

    Jackfruit Curry FAQ

    What is jackfruit?

    Jackfruit is a large spiky fruit that is very common to see in South East Asia. When it’s ripe it’s a sweet yellow fruit, but when it’s unripe, the flesh is green and has a totally neutral taste so that it takes on the flavors of what it’s cooked with. It also has a ‘meaty’ texture, so it can be used in savory dishes to mimic pulled pork or chicken.

    What does jackfruit taste like?

    Young green jackfruit has a very neutral taste so it takes on the flavors of what you’re cooking it with. So it works perfectly in savory recipes, taking on the savory flavors it’s cooked with, and providing a delicious ‘meaty’ texture to savory dishes.

    Jackfruit curry with rice and lemon wedges in a black bowl.

    Storing and Freezing

    Keep leftover curry stored in an airtight container in the fridge for up to 5 days. It can be reheated in the microwave.

    It also freezes well for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave.

    Jackfruit curry with rice in a bowl with a fork.

    More Delicious Vegan Curry Recipes

    • Butternut Squash Curry (Vegan)
    • Vegan Chana Masala
    • Easy Thai Pumpkin Curry
    • Vegan Katsu Curry

    Did you make this recipe? Be sure to leave a comment and rating below!

    Jackfruit curry with rice and lemon wedges in a black bowl.

    Jackfruit Curry

    This rich and creamy jackfruit curry is made with a fragrant mix of spices and 'meaty' jackfruit in a creamy tomato based sauce!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 462kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tablespoons Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 3 Cloves Garlic Crushed
    • 1 Tablespoon Fresh Ginger Minced
    • 2 Birds Eye Chilis Sliced open and deseeded
    • 1 Tablespoon Garam Masala
    • ½ teaspoon Ground Coriander
    • 1 teaspoon Cumin
    • 1 teaspoon Turmeric
    • ¼ teaspoon Cayenne Pepper
    • 2 (20-ounce) Cans Young Green Jackfruit in Brine or Water (not syrup), drained
    • 28 ounces Crushed Tomatoes (800g)
    • 1 cup Vegetable Stock (240ml) or Broth
    • 14 ounces Canned Coconut Cream (400ml) Unsweetened
    • 1 Tablespoon Coconut Sugar or Light Brown Sugar
    • Salt and Pepper

    Serving:

    • Basmati Rice
    • Fresh Cilantro Chopped
    • Lemon Wedges
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    Instructions

    • 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.

    Notes

    1. Coconut cream – should be canned and unsweetened. You can also switch this for canned, full fat, unsweetened coconut milk.
    2. Storing: Keep leftover curry stored in an airtight container in the fridge for up to 5 days. It can be reheated in the microwave.
    3. Freezing: It also freezes well for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave.
    4. Nutritional information is for curry only and excludes rice. 

    Nutrition

    Serving: 1Serve | Calories: 462kcal | Carbohydrates: 65g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 370mg | Potassium: 847mg | Fiber: 7g | Sugar: 11g | Vitamin A: 554IU | Vitamin C: 39mg | Calcium: 153mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Esther says

      November 23, 2022 at 9:20 am

      Oh my goodness! People, you have to try this!!! Alison, you have nailed this recipe. I’m so impressed with how this tastes and the generous amount it makes. (Required because you’ll want seconds). Five stars. Thank you. Esther.P.5 stars

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:44 am

        Yay! Thanks for the awesome review Esther!

        Reply
    2. SFerd says

      November 18, 2022 at 4:15 pm

      So, you just drain and rinse the jackfruit? I’ve seen comments online about having to soak or boil it to get rid of the brine taste….

      Reply
      • Alison Andrews says

        November 19, 2022 at 1:21 pm

        We just drain it, we’ve never noticed any issue like that at all.

        Reply

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