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.
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).
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.
How to Store Jackfruit Curry
This jackfruit curry is a great recipe for meal prep! You can store it in an airtight container for 3-4 days in the fridge, reheating on the stove or in the microwave.
Recipe
Equipment
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Deep Frying Pan or skillet
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mortar and pestle
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
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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 flakes
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Heat 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.1 tbsp olive oil, 2 bay leaves
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Add the garlic, ginger, onion, and fresh tomatoes. Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down.2 cloves garlic, 2 tbsp ginger, 1 large onion, 2 cups tomatoes
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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.14 oz canned jackfruit, 1 tsp Turmeric, 1 tsp dried thyme, 1 tsp paprika, 1 tsp salt
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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.1 can coconut milk, 1 ½ cups vegetable stock
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Serve immediately with rice and any other side dishes of your choice.