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Easy Jackfruit Curry
4.9 from 72 votes

Easy Jackfruit Curry

This easy jackfruit curry features tender green jackfruit chunks cooked with a variety of whole and ground spices, chickpeas, or beans as alternatives. The sauce is tomato-based and seasoned with cumin, turmeric, black pepper, and coriander powder, resulting in a mildly spiced, flavorful dish. The texture of jackfruit and the slow simmer allow the flavors to meld, making it a versatile vegan curry option.

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

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

    Cup of Yum
  1. 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.
  2. 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
  3. Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and mix well. Cover and cook for 10 minutes.
  4. Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
  5. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 369

% 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.