Easy Jackfruit Curry (Vegan)
User Reviews
4.8
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Prep Time
2 mins
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Cook Time
37 mins
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Total Time
39 mins
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Servings
4 servings
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Calories
350 kcal
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Course
Main Course
Easy Jackfruit Curry (Vegan)
Description
Easy Jackfruit Curry brings together aromatic black peppercorns, cumin seeds, coriander, and chili flakes freshly crushed to infuse olive oil alongside bay leaves, creating a fragrant base. Sautéed garlic, ginger, onions, and fresh tomatoes meld together before adding pulled jackfruit seasoned with turmeric, thyme, and paprika. The jackfruit is cooked until starting to brown and crisp, enriching texture within the sauce. Creamy coconut milk and vegetable stock complete the curry, simmered until thickened and flavorful.
This curry has a rich and slightly spicy profile, balancing warmth from the fresh and dried spices with the creaminess of coconut. The jackfruit provides a meaty bite that soaks up the intensely spiced sauce, suitable for serving over steamed rice or alongside flatbreads for a hearty meal.
For storage, refrigerate leftovers in an airtight container for up to 3-4 days, reheating gently on the stove or microwave. Freeze in a suitable container for up to 3 months, allowing it to thaw in the fridge fully before reheating. Adding extra coconut milk or broth when reheating can help adjust the sauce consistency if it thickens too much.
Ingredients
- 2 tbsp black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- ½ tbsp red pepper flakes aka chili flakes, crushed
- 1 tbsp olive oil
- 2 bay leaf
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 large onion diced
- 2 cups tomato diced
- 14 oz jackfruit about one can, canned
- 1 tsp Turmeric
- 1 tsp thyme dried
- 1 tsp paprika
- 1 tsp salt
- 1 can coconut milk
- 1 ½ cups vegetable stock
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.
Notes
- Store leftover jackfruit curry in an airtight container for up to 3-4 days refrigerated and reheat gently.
- Freeze curry in freezer-safe bags or containers for up to 3 months; thaw completely in the fridge before reheating.
- Add extra coconut milk or vegetable broth when reheating if the sauce feels too thick.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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