Perfectly spiced, and simple to make, curried jackfruit served over basmati rice is a filling meal that is ready in 30 minutes! It’s chock full of fresh veggies in creamy coconut curry!
It wasn’t all that long ago that I started using jackfruit in my recipes. A couple of years ago I went to a new restaurant. I was super excited to give it a try because they had a whole vegan menu!
The very first item on the menu I tried was their jackfruit tacos. I wasn’t exactly sure what to expect, but I was told that jackfruit had a similar texture to pulled pork. To my delight, jackfruit opened up a whole new world of inventive vegan recipes!
I’m a huge fan of curries, and so is the rest of my family as long as I don’t make it too spicy. I’ve made my chickpea and spinach curry, butternut squash curry, Thai red curry, and many more! I love a good curry because it’s great for meal prep! The flavors and spices always taste better a day or two after I make it! This curried jackfruit is no exception!
It has all the flavors of your favorite Indian curry but without the heat. Although, if you want more heat, you can easily add it! I kept it mild to appease the kids! It’s made in one pot in under 30 minutes. I served ours with basmati rice, but feel free to use quinoa, naan, or simply eat it without a starch for a low-carb meal!
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Why This Recipe Works
Quick and Easy: This recipe comes together quickly, with no fancy cooking skills necessary. In 30 minutes and in one pot, you’ll have a hearty and delicious meal.
Omnivore Friendly: My husband enjoys recipes with jackfruit because the texture resembles pulled pork or shredded chicken. Although it doesn’t have the same taste, the wonderful thing about jackfruit is that it absorbs the flavors of the spices and sauces it is served with which makes it super flavorful!
Ultra Creamy and Filling: This recipe feels decadent because it’s made with coconut milk, yet it’s full of vegetables that make it satisfying, and hearty.
Healthy and Delicious: This recipe is full of healthy vitamins and nutrients due to all the added vegetables. You’ll get vitamins A, C, and K from the spinach. Jackfruit is particularly high in B vitamins, and Vitamin C. Coconut milk is full of healthy fats knowns as medium-chain triglycerides (MCTs). This type of fat helps to decrease appetite and increase energy.
Ingredients and Notes
Jackfruit: While it is possible to buy fresh jackfruit, it is difficult to find, and even more challenging to cut and prepare it to add to a recipe. That’s why I use canned jackfruit. I use Native Forest Organic Jackfruit which I buy at Whole Foods, but you can likely find it at other grocery stores too. It is in the aisle next to other canned fruit. You will need 2 (14 ounce) cans.
Coconut Milk: Use full-fat canned coconut milk. Not the kind you buy in the milk section of the store in the carton. If you would like to reduce the overall calorie count, you can use lite coconut milk instead.
Vegetables: The base of the sauce begins with garlic, onion, ginger, and diced red pepper, with fresh spinach added at the end for some greenery, and extra nutrients!
Spices: It’s all about the spices in this recipe. You’ll need ground cumin, ground coriander, paprika, yellow curry powder, cardamom, and salt.
Instructions
Step 1: Heat a large skillet over medium heat. Add coconut oil, and then add the onions, garlic, and ginger paste. Sauté for about 3 minutes until onions are translucent.
Step 2: Add the diced red peppers and cook for an additional two minutes until softened.
Step 3: Stir in all the spices including the cumin, coriander, paprika, curry powder, cardamom, and salt. Sauté an additional 2 minutes.
Step 4: Add in the crushed tomatoes, and coconut milk. Stir to combine. Drain the young jackfruit from the brine and rinse. Add to the pot, and break it up with your spoon. Bring to a boil.
Step 5: Once the curried jackfruit comes to a boil, reduce the heat to a simmer and stir in the spinach. Cook until spinach wilts. Serve with basmati rice and top with fresh chopped cilantro.
Expert Tips
- Spice it up! If you like a bit of kick, add a chopped jalapeño pepper when you add the red pepper.
- Use cumin and coriander seeds, instead of ground cumin and coriander. Many traditional Indian curries start with the seeds because it brings out more flavor and aroma. Many people don’t have the seeds of these spices readily available which is why I use the ground spices, but it’s totally worth using if you have them!
- Add a ½ a teaspoon of turmric to amp up the color of the curry and increase the anti-inflammatory antioxidants.
Recipe FAQS
Jackfruit comes from a tropical tree that grows in Asia, Africa, and South America. It is the largest fruit that comes from a tree, with some fruits weighing as much as 40 pounds. It has a very thick peel, and inside is a flesh that has the consistency of pulled meat. It can be eaten raw or cooked. Depending on the ripeness of the fruit it can be prepared in both sweet and savory dishes.
While it is a fantastic meat substitute, jackfruit should not be eaten by everyone. People who have a latex or birch pollen allergy should avoid jackfruit. These allergies can have a cross-reaction with jackfruit. You should also avoid jackfruit if you have chronic kidney disease or kidney failure because it is very high in potassium.
The short answer is no, it does not taste like meat. However, the overall texture is similar to meat which is why it is often used as a meat substitute.
How to Serve
Basmati Rice: The most traditional way to enjoy a curried jackfruit is with basmati rice. I make Ninja Foodi rice! It’s so quick and easy and you end up with perfectly fluffy rice every time! Using rice keeps this recipe gluten-free.
Vegan Naan: Fluffy naan bread is a great way to soak up all the flavors and enjoy this dish.
Quinoa: For some added protein serve with quinoa.
How to Store and Keep
Refrigerate: Allow the curried jackfruit to come to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 5 days.
Freeze: This recipe is also excellent to freeze and enjoy later. Transfer to a freezer-safe container. It will keep for up to 3 months in the freezer.
Reheat: When ready to reheat transfer to the refrigerator to defrost overnight. Place in an oven-safe container, and heat at 350 F, for 15 minutes. Or warm in the microwave.
More vegan curry recipes!
Recipe
Curried Jackfruit
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion diced
- 2 cloved garlic minced
- 2 tablespoon ginger paste
- 2 cans jackfruit 14 ounces each
- 14 ounce can of full fat coconut milk
- 14 ounce can of crushed tomatoes
- 12 ounces leaf spinach
- cilantro for garnish
Spices
- ½ teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 tablespoon yellow curry powder
- ¼ tsp ground cardamom
- ½ teaspoon salt
For Serving
- 2 cups basmati rice
Instructions
- Heat a large skillet over medium heat. Add coconut oil, and then add the onions, garlic, and ginger paste. Sauté for about 3 minutes until onions are translucent.
- Add the diced red peppers and cook for an additional two minutes until softened.
- Stir in all the spices including the cumin, coriander, paprika, curry powder, cardamom, and salt. Sauté an additional 2 minutes.
- Add in the crushed tomatoes, and coconut milk. Stir to combine.
- Drain and rinse jackfruit. Add to the pot, and break it up with your spoon. Bring to a boil.
- Once the curry comes to a boil, reduce the heat and stir in the spinach. Cook until spinach wilts. Serve with basmati rice and top with fresh chopped cilantro.
Video
Notes
- Spice it up! If you like a bit of kick, add a chopped jalapeño pepper when you add the red pepper.
- Use cumin and coriander seeds, instead of ground cumin and coriander. Many traditional Indian curries start with seeds because it brings out more flavor and aroma. Many people don’t have the seeds of these spices readily available which is why I use the ground spices, but it’s totally worth using if you have them!
- Store in the refrigerator for up to 5 days.
- Store in the freezer for up to 3 months.
- If frozen, defrost in the refrigerator overnight. Reheat in the oven at 350 F for 15 minutes, or reheat in the microwave.
Alison Corey
Serve between corn tortillas for an interesting taco!
Andrea
This is fantastic. Quick, easy to make and full of flavor. A great weeknight dinner.
Gina
This has become my favorite way to enjoy jackfruit. So flavorful!
Jess
Oooh this coconut curry is EVERYTHING!
Lucy
This jackfruit curry is such a great vegan meal. It’s packed full of spice and flavour.