This rich and creamy jackfruit curry is made with a fragrant mix of spices and ‘meaty’ jackfruit in a creamy tomato based sauce!
If you love a good curry then you must try this awesome jackfruit curry. It’s super simple to make and tastes amazing.
The jackfruit provides a ‘meaty’ texture that is similar to pulled pork or chicken. So it really works great in a curry and with a creamy tomato based sauce, we really have a winner!
You’ll also love our BBQ Jackfruit Pulled Pork and our Vegan Jackfruit Tacos.
Recipe Ingredients:
Ingredient Notes
- Vegetable stock – or broth are both great to use.
- Coconut cream – should be canned and unsweetened. You can also switch this for canned, full fat, unsweetened coconut milk.
- Young green jackfruit – should be canned in brine or water (NOT syrup).
- Coconut sugar – can be switched for light brown sugar. It’s simply for flavor balance (balancing out the tartness from the crushed tomato) and doesn’t make the curry sweet.
Step By Step Instructions
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened (5 minutes).
- Add crushed garlic, minced ginger, red chilis, garam masala, ground coriander, cumin, turmeric and cayenne pepper and sauté for a minute to toast the spices.
- Add jackfruit and toss with the onions and spices. Cook until the jackfruit is soft (10 minutes).
- When the jackfruit is soft use a spatula and a fork to break up the jackfruit and shred it. Cook for another 5 minutes until slightly browned.
- Add crushed tomatoes, vegetable stock and coconut cream and mix in.
- Bring to a gentle simmer, then reduce the heat and simmer gently for 30 minutes.
- Add coconut sugar and stir it in. Taste test and add salt and pepper to taste.
- Your jackfruit curry is ready to serve!
Serving Suggestions
Serve it over basmati rice topped with fresh chopped cilantro, with some lemon wedges on the side.
If you want to add more sides, then some vegan naan would go really well to mop up any extra sauce!
Jackfruit Curry FAQ
Jackfruit is a large spiky fruit that is very common to see in South East Asia. When it’s ripe it’s a sweet yellow fruit, but when it’s unripe, the flesh is green and has a totally neutral taste so that it takes on the flavors of what it’s cooked with. It also has a ‘meaty’ texture, so it can be used in savory dishes to mimic pulled pork or chicken.
Young green jackfruit has a very neutral taste so it takes on the flavors of what you’re cooking it with. So it works perfectly in savory recipes, taking on the savory flavors it’s cooked with, and providing a delicious ‘meaty’ texture to savory dishes.
Storing and Freezing
Keep leftover curry stored in an airtight container in the fridge for up to 5 days. It can be reheated in the microwave.
It also freezes well for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave.
More Delicious Vegan Curry Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Jackfruit Curry
Ingredients
- 3 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 3 Cloves Garlic Crushed
- 1 Tablespoon Fresh Ginger Minced
- 2 Birds Eye Chilis Sliced open and deseeded
- 1 Tablespoon Garam Masala
- ½ teaspoon Ground Coriander
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- ¼ teaspoon Cayenne Pepper
- 2 (20-ounce) Cans Young Green Jackfruit in Brine or Water (not syrup), drained
- 28 ounces Crushed Tomatoes (800g)
- 1 cup Vegetable Stock (240ml) or Broth
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 1 Tablespoon Coconut Sugar or Light Brown Sugar
- Salt and Pepper
Serving:
- Basmati Rice
- Fresh Cilantro Chopped
- Lemon Wedges
Instructions
- Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened (5 minutes).
- Add crushed garlic, minced ginger, red chilis, garam masala, ground coriander, cumin, turmeric and cayenne pepper and sauté for a minute to toast the spices.
- Add jackfruit and toss with the onions and spices. Cook until the jackfruit is soft (10 minutes).
- When the jackfruit is soft use a spatula and a fork to break up the jackfruit and shred it. Cook for another 5 minutes until slightly browned.
- Add crushed tomatoes, vegetable stock and coconut cream and mix in.
- Bring to a gentle simmer, then reduce the heat and simmer gently for 30 minutes.
- Add coconut sugar and stir it in. Taste test and add salt and pepper to taste.
- Serve it over basmati rice topped with fresh chopped cilantro, with some lemon wedges on the side.
Notes
- Coconut cream – should be canned and unsweetened. You can also switch this for canned, full fat, unsweetened coconut milk.
- Storing: Keep leftover curry stored in an airtight container in the fridge for up to 5 days. It can be reheated in the microwave.
- Freezing: It also freezes well for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave.
- Nutritional information is for curry only and excludes rice.
Oh my goodness! People, you have to try this!!! Alison, you have nailed this recipe. I’m so impressed with how this tastes and the generous amount it makes. (Required because you’ll want seconds). Five stars. Thank you. Esther.P.
Yay! Thanks for the awesome review Esther!
So, you just drain and rinse the jackfruit? I’ve seen comments online about having to soak or boil it to get rid of the brine taste….
We just drain it, we’ve never noticed any issue like that at all.