Easy Jackfruit Curry (Vegan)

Name: Easy Jackfruit Curry (Vegan)
Prep time: 2 min
Cook time: 37 min
Total time: 39 min
Yield: 4 servings
Ingredients: 2 tbsp black peppercorns; 1 tbsp cumin seeds; 1 tbsp coriander seeds; ½ tbsp crushed red pepper flakes; 1 tbsp olive oil; 2 bay leaves; 2 cloves garlic; 2 tbsp ginger; 1 large onion; 2 cups tomatoes; 14 oz canned jackfruit; 1 tsp Turmeric; 1 tsp dried thyme; 1 tsp paprika; 1 tsp salt; 1 can coconut milk; 1 ½ cups vegetable stock

User Reviews

4.8

153 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
39 mins
Servings
4 servings
Calories
350 kcal
Course
Main Course
Cuisine
Indian, Vegan

Easy Jackfruit Curry (Vegan)

Omar Parker

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This easy jackfruit curry is a comforting and hearty vegan meal that's packed full of flavour and great for a weeknight dinner. The jackfruit helps to add a 'meaty' texture, absorbing the flavours of the rich, creamy sauce.

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Ingredients

Servings

2 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tbsp crushed red pepper flakes aka chili flakes
1 tbsp olive oil
2 bay leaves
2 cloves garlic minced
2 tbsp ginger grated
1 large onion diced
2 cups tomatoes diced
14 oz canned jackfruit about one can
1 tsp Turmeric
1 tsp dried thyme
1 tsp paprika
1 tsp salt
1 can coconut milk
1 ½ cups vegetable stock

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Instructions

Make the spice blend. Use a pestle and mortar to lightly crush the peppercorns, cumin seeds, coriander seeds and chilli flakes until thoroughly combined and smelling incredible.
Heat the olive oil in a large non-stick pan or skillet over a medium heat. Add the spice blend and a couple of bay leaves. Cook for 3-4 minutes, stirring around once every minute, until fragrant. Discard the bay leafs.
Add the garlic, ginger, onion, and fresh tomatoes. Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down.
Drain the jackfruit and pull apart the strands using your hands or a fork. Then, add it to the pan together with turmeric, dried thyme, paprika and salt. Continue cooking for around 10 minutes, stirring occasionally, until the jackfruit starts to crisp up and brown.
Add coconut milk and vegetable stock. Bring to a light simmer, cover and cook for 15 minutes, stirring once every couple of minutes, until the sauce is thick and creamy.
Serve immediately with rice and any other side dishes of your choice.

Equipments used:

Notes

Instructions for storage and freezing
Store the jackfruit curry in an airtight container for 3-4 days in the fridge, reheating on the stove or in the microwave.
To freeze, transfer to freezer-friendly bag, leaving a bit of room for expansion. Freeze for up to 3 months. Allow to thaw fully in the fridge before reheating either in the microwave, or on the stove.
When reheating, add extra coconut milk or vegetable broth if the texture is too thick.

Nutrition Information

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Calories 350kcal (18%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 25g (38%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 981mg (41%) Potassium 684mg (20%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1412IU (28%) Vitamin C 16mg (18%) Calcium 123mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 350 kcal

% Daily Value*

Calories	350kcal	18%
Carbohydrates	34g	11%
Protein	5g	10%
Fat	25g	38%
Saturated Fat	19g	95%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	981mg	41%
Potassium	684mg	15%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	1412IU	28%
Vitamin C	16mg	18%
Calcium	123mg	12%
Iron	6mg	33%