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4.9 from 27 votes

Jackfruit Curry

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 343 kcal
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour in the crushed tomatoes and coconut milk, and season with 1 teaspoon of salt. Bring the liquid to a boil.
  4. 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.
  5. 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.
  6. 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

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

% 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.