Jackfruit Curry
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course
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Cuisine
Vegan
Jackfruit Curry
Report
This Jackfruit Curry is made with easy pantry ingredients, for a fast weeknight meal. You can add in any extra veggies you happen to have on hand!
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 1 bell pepper , chopped
- 3 garlic cloves , minced (about 1 tablespoon)
- 1 inch fresh ginger , minced (about 1 tablespoon)
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 (14.5 oz) can crushed fire-roasted tomatoes
- 1 (14.5 oz) can full-fat coconut milk
- 1 teaspoon fine sea salt
- 1 (20 oz.) can green jackfruit , drained and rinsed
- fresh cilantro , for garnish
Instructions
- In a large deep skillet (use a 3.5-quart or larger pot), heat the olive oil over medium heat. Saute the onion and bell pepper until they soften, about 5 minutes.
- Add in the garlic and ginger and saute for 1 minute more, just until they are fragrant. Add in the curry powder, cumin, and turmeric and stir until the vegetables are coated with the spices.
- Pour in the crushed tomatoes and coconut milk, and season with 1 teaspoon of salt. Bring the liquid to a boil.
- While the curry sauce is heating up, break up the rinsed jackfruit with your fingers, creating a texture similar to shredded chicken. Rinse the jackfruit again, after it has been shredded, to remove any extra brine, then drain well. Add the drained jackfruit to the sauce.
- Once the sauce is boiling, lower the heat to a simmer to let the flavors meld, at least 10 minutes, but you can let it simmer longer if you like.
- When everything is heated through, taste the sauce and adjust any seasoning to your taste. You can add a splash of maple syrup if you prefer a sweeter curry sauce, or add extra curry powder or a pinch of cayenne if you like it spicier. Serve warm over cooked rice, and garnish with fresh cilantro.
Notes
- If you can't find fire-roasted tomatoes, you can use regular crushed tomatoes instead. The fire-roasted variety are naturally more sweet and flavorful, so you may want to adjust the final seasoning to your taste when making substitutions.
- If you don't have coconut milk on hand, cashew cream can be used as a substitute. I use 1/2 cup of cashew cream + 1 cup of water to replace 1 can of full-fat coconut milk.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Sodium
727mg
(30%)
Potassium
690mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1146IU
(23%)
Vitamin C
51mg
(57%)
Calcium
110mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Sodium | 727mg | 30% |
| Potassium | 690mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 51mg | 57% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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