Easy Jackfruit Curry

Name: Easy Jackfruit Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 serving
Ingredients: 1 tsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp nigella seeds; 2 bay leaves; 2 dried red chilies; 1 small onion; 5 cloves of garlic; 1 inch ginger; 1 tsp coriander powder; 1/2 tsp Turmeric; 1/4 tsp black pepper; 20 oz can green Jackfruit, drained, rinsed and squeezed to remove excess brine. Also chop into smaller pieces if too big; 2 medium tomatoes pureed; 1/2 to 3/4 tsp salt or to taste; 1 to 1.5 cups water

User Reviews

4.9

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
2
Calories
369 kcal
Course
Main Course
Cuisine
Indian

Easy Jackfruit Curry

Danielle Hudson

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Young green Jackfruit makes a great shredded meat sub. Easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavor.

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Ingredients

Servings

1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp nigella seeds
2 bay leaves
2 dried red chilies
1 small onion chopped
5 cloves of garlic chopped
1 inch ginger chopped
1 tsp coriander powder
1/2 tsp Turmeric
1/4 tsp black pepper
20 oz can green Jackfruit, drained, rinsed and squeezed to remove excess brine. Also chop into smaller pieces if too big. (see the first part of the post for availability details)
2 medium tomatoes pureed or 1.5 cups puree
1/2 to 3/4 tsp salt or to taste
1 to 1.5 cups water

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Instructions

Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally.
Add jackfruit and cook until golden on some edges. 3-4 mins. I like to toss the jackfruit in 1 tsp cornstarch or flour for extra crispy ness. This is optional
Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and mix well. Cover and cook for 10 minutes.
Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
Add water, cover and cook for 10- 15 minutes. Taste and adjust salt and spice. Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. You can also add in 1/4 cup nondairy cream or yogurt for a creamier sauce and simmer for a minute. Garnish with cilantro and serve.

Notes

Variation: You can also make this curry with cooked beans or chickpeas, or use shredded squash like butternut or use vegan chikn subs.
To make in a Pressure Cooker/Instant Pot: Follow steps 1 and 2 on saute mode in IP or Pressure cooker. Add tomato puree and cook for 2 minutes, then add jackfruit, salt and 1/2 to 1 cup water. Close the lid and pressure cook for 7 to 8 minutes once the cooker comes to pressure (manual 8 mins on IP). Wait for natural release. Shred the cooked jackfruit with a spatula if you wish and serve.
Nutritonal values based on one serving

Nutrition Information

Show Details

Calories 369kcal (18%) Carbohydrates 86g (29%) Protein 4g (8%) Fat 3g (5%) Sodium 347mg (14%) Potassium 818mg (23%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1455IU (29%) Vitamin C 91.1mg (101%) Calcium 182mg (18%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 369 kcal

% Daily Value*

Calories	369kcal	18%
Carbohydrates	86g	29%
Protein	4g	8%
Fat	3g	5%
Sodium	347mg	14%
Potassium	818mg	17%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	1455IU	29%
Vitamin C	91.1mg	101%
Calcium	182mg	18%
Iron	2.6mg	14%