Easy Jackfruit Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2
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Calories
369 kcal
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Course
Main Course
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Cuisine
Indian
Easy Jackfruit Curry
Description
Easy Jackfruit Curry starts by tempering cumin, mustard, and nigella seeds in hot oil, followed by sautéing onions, garlic, and ginger with bay leaves and dried red chilies. Green jackfruit pieces are browned to develop texture, optionally coated in cornstarch or flour for added crispiness. Ground spices including coriander, turmeric, and black pepper are added before mixing in pureed tomatoes and salt.
The curry simmers covered to soften and thicken the tomato base, with water added to reach desired consistency. The jackfruit may be shredded to mimic pulled textures, and additional cream or yogurt alternatives can be stirred in for richness. It serves as a hearty plant-based curry with tender, textured jackfruit and a spiced, fragrant sauce.
Variations include using cooked beans, chickpeas, or shredded squash instead of jackfruit. The dish can also be adapted for pressure cooking with adjusted cook times. Salt and spice adjustments optimize the flavor. Nutritional values are based on one serving.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds
- 2 bay leaf
- 2 dried red chili
- 1 onion chopped, small
- 5 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp coriander powder
- 1/2 tsp Turmeric
- 1/4 tsp black pepper
- 20 oz green jackfruit see the first part of the post for availability details, canned, drained, rinsed and squeezed to remove excess brine; also chop into smaller pieces if too big
- 2 tomato or 1.5 cups puree, medium, pureed
- 1/2 to 3/4 tsp salt or to taste
- 1 to 1.5 cups water
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
- You can substitute jackfruit with cooked beans, chickpeas, or shredded squash like butternut.
- To cook in a pressure cooker or Instant Pot, sauté spices and vegetables, add tomato puree, jackfruit, salt, and water, then pressure cook for about 7-8 minutes with natural release.
- For a creamier sauce, stir in non-dairy cream or yogurt near the end and simmer briefly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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