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Jackfruit curry with rice and lemon wedges in a black bowl.
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5 from 5 votes

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!
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 462kcal

Ingredients

Serving:

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