4.8 from 153 votes
Easy Jackfruit Curry (Vegan)
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.
Prep Time
2 mins
Cook Time
2 mins
Total Time
39 mins
Servings: 4 servings
Calories: 350 kcal
Course:
Main Course
Cuisine:
Indian , Vegan
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.