Light spicing, creamy curry and tender jackfruit make Jackfruit Curry a beautiful vegan dinner option!
For another vegan curry option, try this aromatic Vegan Coconut Lentil Curry with Butternut Squash!
I confess that it took some time before I was convinced to try jackfruit in a curry. The problem isn’t that I don’t like jackfruit. I just couldn’t see how it would work in a savoury dish like a curry.
What does jackfruit taste like?
I’ve eaten jackfruit before when travelling and have always found it a real treat. It is incredibly sweet and juicy, and is often described as having the taste of bananas and apples rolled into one.
When fully mature, jackfruit can be massive! The canned jackfruit that I used for this recipe, though, was much younger and so wasn’t as sweet as the fruit could be.
That is okay, though, because sweet jackfruit wouldn’t have gone well with the flavours of curry. When cooked in the curry, it actually had a texture and taste that reminded me of artichoke!
Jackfruit is becoming increasingly popular because it is such a good replacement for meat in many recipes. It is particularly good as a replacement for pulled meats, such as replacing pulled pork when making tacos.
How to cook jackfruit curry
Like most curries, this dish is mostly made in one pan, except for the rice of course! Put a large pan over low heat and add the coconut oil and chopped onions. Let them sauté for 10 minutes to build a good foundation of flavour and until they are very tender.
When the onions are done, add the pressed garlic and ginger and let it cook for 30 seconds. Then add in the curry paste and stir while cooking for about half a minute. Tip in the coconut milk and leave it to simmer.
While that is simmering in the background, drain the can of jackfruit and separate the large pieces of jackfruit until they are all a similar size. Rinse it in a colander to get rid of all the brine.
Add the jackfruit to the curry with the halved baby potatoes and kale. Let it continue to simmer over low heat for 40 minutes with a lid on.
When you are happy with the consistency of the jackfruit, remove the curry from heat. Serve it over a bed of rice with a sprinkling of chopped cilantro.
- Rinse the jackfruit well before adding it to the curry to remove the brine.
- Check the jackfruit for pieces of the core, which may need to be trimmed off. While the core is safe to eat, the consistency is not as pleasant and can be quite stringy. Seeds may also need to be removed from the canned jackfruit, although in my experience this is rare.
- If you do not have coconut oil available, vegetable oil will be a good substitute.
More vegan recipes
- 1 tablespoon coconut oil
- 1 onion
- 2 cloves garlic, pressed
- 1 tablespoon grated fresh ginger
- 4 tablespoon curry paste (Korma)
- 400ml/1 ½ cups coconut milk
- 2X 560g canned jackfruit, drained
- 6 new baby potatoes, scrubbed
- 3 leaves kale or a handful of spinach
- ⅓ cup water
- In a large pan heat the coconut oil and sauté the chopped onions over low heat for 10 minutes until very tender, add the pressed garlic and ginger and cook for 30 seconds later, then add the curry paste and cook while stirring for a half a minute. Pour in the coconut milk and let it simmer.
- Meanwhile drain the jackfruit and separate the large pieces into smaller ones, rinse under cold water to remove the brine. Add the jackfruit to the curry along with scrubbed halved baby potatoes and sliced kale and let the curry simmer on low heat for 40 minutes covered.
- Serve garnished with chopped cilantro.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 415mgCarbohydrates: 57gFiber: 5gSugar: 3gProtein: 6g