This easy vegan jackfruit curry is flavourful, creamy, and utterly delicious. It's an excellent introduction to jackfruit if you've never tried it and goes great with your favourite rice or naan bread for a super satisfying meal.
Whether you're new to plant-based eating or you've been a vegan for years, chances are you've heard of using jackfruit as an excellent meat substitute.
There are many ready-made products out there that do a very good job replicating the texture and taste of meat. However, they are often highly processed, not to mention quite expensive.
On the other hand, jackfruit is the perfect meat substitute for people who are into eating whole foods.
If you've never had it and you're wondering what jackfruit tastes like, the answer is simple — it doesn't taste like anything. But don't worry — that's good. It means the perfect ingredient to soak up any flavours!
So if you're wondering what to do with jackfruit, this easy curry could be a perfect introduction.
What is jackfruit?
Jackfruit has gained a reputation as the best meat substitute and for a good reason. Its texture is very similar to that of meat, particularly when cooked.
The jackfruit is a tropical tree fruit found in Asia, Africa, and South America. The stringy flesh behind the thick, rough rind can be eaten raw or cooked in various recipes.
A jackfruit can weigh up to 40 pounds or more and is the world's largest tree-borne fruit. Fortunately, you won't have to put this enormous fruit in your shopping cart.
Peeled and chopped jackfruit chunks are available in cans or jars in many supermarkets and health food stores, ready to cook or eat.
Ingredients and substitutions
Veggies — I use a mix of brown onion, red pepper and green beans to make this curry, but you can also add extra bell peppers in different colours and sweet potatoes if you like.
Garlic, ginger, and red chili form the aromatic base of the curry, so it's best to use them fresh.
Spices — You'll need a mix of ground cumin, coriander, cardamom, cinnamon and turmeric for this curry.
Chopped tomatoes — Try to use the best quality tomatoes you can because it really makes a difference.
Young jackfruit — Look for young jackfruit canned in water, preferably without any added salt. You can give it a quick rinse after draining. I like to cut the jackfruit in quarters because more often than not you get quite big chunks.
Coconut milk — Full-fat coconut milk is perfect for this jackfruit curry because it makes the sauce extra creamy.
How to make vegan jackfruit curry?
- Heat the coconut oil in a large, deep pan and saute the onion, red pepper and green beans for 5-6 minutes over medium heat until they soften.
- Stir in the garlic, ginger and red chilli and continue to cook for another minute until fragrant.
- Next, add the spices, stir to combine, and cook for another minute.
- Add the chopped tomatoes and vegetable stock, bring to a boil and then lower the heat. Cover the pan with a lid and simmer for 5 minutes.
- Stir in the jackfruit and coconut milk and continue to simmer for 10 minutes.
- Season to taste, sprinkle with fresh coriander and serve over your favourite rice.
Recipe notes and tips
- This jackfruit goes well with basmati or brown rice, quinoa, cauliflower rice, or some naan bread.
- You can also add various toppings to your curry, such as fresh chilli or a dash of fresh lime juice.
- If you want this jackfruit curry to have more protein, you can add a can of chickpeas with the jackfruit.
- The curry will keep well in the fridge for up to three days in an airtight container. You can reheat it in the microwave or on the stove.
- You can freeze this curry in airtight containers or resealable bags for up to three months.
If you liked this easy vegan jackfruit curry recipe, you might also like some of my other vegan curries:
- Aubergine and Chickpea Curry
- Vegan Tofu Massaman Curry
- Vegan Malaysian Curry
- Thai Coconut Chickpea Curry
- Easy Vegan Butter Chicken