This easy jackfruit curry is a comforting and hearty vegan meal that’s packed full of flavor and great for a weeknight dinner. The jackfruit helps to add a ‘meaty’ texture, absorbing the flavors of the rich, creamy sauce.
Who’s in the mood for some comfort food? I certainly am, as always. That’s where this jackfruit curry comes in handy. I’ve been making this recipe for a long time, and I’m surprised that it’s taken me so long to finally share it on the blog.
Regardless, I’m excited that it’s finally here. And if you’re a fan of hearty comfort foods like myself, I totally recommend you give this one a go! I think it’s my favorite vegan jackfruit recipe yet.
Easy Jackfruit Curry
This jackfruit curry is simply phenomenal – even fussy eaters will love it! The flavor is rich and savory, with a perfect amount of spice.
For this recipe, we’re making a homemade spice blend using peppercorns, cumin seeds, chili flakes and coriander seeds which is just packed with so much flavor, especially when paired with simple aromatics (like garlic, onion and ginger).
This jackfruit recipe uses fresh tomatoes which create a lot of depth when cooked down to a thick sauce. And the addition of coconut milk makes for a creamy, rich sauce which pairs incredibly well with the jackfruit.
Serve this jackfruit curry for a weeknight dinner, paired with vegan naan, and you’ll want to go back to this recipe over and over again!
What is jackfruit?
Jackfruit is a fruit variety that grows in Asia, Africa and South America. When ripe, jackfruit has a fresh, subtly sweet flavor.
Young jackfruit, however, is neutral in flavor. This is the variety that you find in cans in grocery stores. The texture is chewy and ‘meaty’, resembling that of pulled pork or chicken.
For this reason, it’s a very popular ingredient to use in plant based cooking.
How to Make Jackfruit Curry
Start by making the spice blend. Use a mortar and pestle to lightly crush the peppercorns, cumin seeds, coriander seeds and chili flakes until thoroughly combined and smelling incredible.
If you don’t have one, you can alternatively whir the spices together in your blender or a coffee grinder. But it’s a handy little tool to have!
Next, heat some 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.
Now add the garlic, ginger, onion, and fresh tomatoes. Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down.
Meanwhile, 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.
Now 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 the jackfruit immediately with rice and any other side dishes of your choice. Enjoy!
Recipe
Equipment
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.2 tbsp black peppercorns, 1 tbsp cumin seeds, 1 tbsp coriander seeds, ½ tbsp crushed red pepper flakesHeat 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.
