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Curried jackfruit served in a bowl with basmati rice.
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5 from 7 votes

Curried Jackfruit

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 201kcal
Author: Alison Corey

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

Tips for Making Curried Jackfruit
  • 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.

Nutrition

Calories: 201kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 713mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5637IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 5mg