This ultra creamy vegan jackfruit curry is packed with flavors and can be done under 30 minutes. Great weeknight dinner and healthy too, serve with rice or bread for a satisfying comfort food plant-based meal.
We absolutely LOVE curries. We must be making some sort of curry-ish recipe at least once a week, even in the summer. Our kids love them too and I always try to change up the ingredients to make our curries more interesting. This time, I used jackfruit and wow, it works so great!
Jackfruit is soft, but also has such a fun and unique consistency, which is so amazing soaking into the rich and creamy coconut-y curry broth. It has a nice tang from the jackfruit brine and the lime juice, which balances out SO well with the hint of sweetness from the coconut milk and maple syrup.
I also love the crunch from the snap peas and green peppers that counterbalances the soft and meaty texture from the jackfruit. This vegan jackfruit curry seriously tastes amazing and it is such a fun way to try out jackfruit if this is new to you!
Hope you give it a try! 🙂
What is jackfruit and how to use it
I have talked before about jackfruit in my jackfruit chili post, but here is a quick reminder in case this is new to you.
Jackfruit is a very large fruit growing on trees in tropical regions. When the fruit is young, it has a meaty texture, lightly savory and kind of tasteless. Once mature, it becomes much sweeter and tastes somehow similar to bananas and mangoes. It also changes in texture as well.
Here in non-tropical weather, you will most likely find young green jackfruit in cans stored either in water or brine. DO NOT use jackfruit in syrup, where it means the jackfruit is most likely fully ripe and should be used in sweet recipes such as desserts or smoothies.
Most recipes will include jackfruit for its meaty texture that shreds similar to pulled pork. Jackfruit is not that high in protein (although higher than many other fruits!) and does not taste like meat at all, but the texture is very pleasant. Use jackfruit when you are looking for a stringy consistency like in stews, but also in burgers, quesadillas, sandwiches and so much more.
Here is more information about what is jackfruit and how to prepare it.
Why you'll love this recipe
- Easy and quick, perfect weeknight dinner.
- Uses common pantry ingredients.
- Versatile and stores well.
- One-pot recipe.
- Healthy, high in antioxidants and packed with fiber.
- Has a great "meaty" texture.
- Hearty and comforting.
- Fragrant and packed with aromatic Indian spices.
- Dairy-free, soy-free and naturally gluten-free.
Ingredients you'll need
- Cans: jackfruit, coconut milk, diced tomatoes.
- Vegetables: onion, garlic, red pepper and ginger.
- Spices: curry powder, garam masala, turmeric, cumin.
- Other flavoring ingredients: maple syrup and fresh lime.
How to make it
Combine the spices and prepare the jackfruit
In a small bowl, combine the cumin, garam masala, curry powder and turmeric. Set aside.
Also, rinse and drain the jackfruit and then, roughly shred the pieces. You might have to use your fingers to pinch and break apart the denser core. You can also use forks to shred the pieces. Try to keep some pieces on a larger side as they will keep breaking apart while cooking.
Cook the vegetables and aromatics
Warm up a large non-stick pan on medium-high heat and cook the onion with a good pinch of salt for about 5 minutes. I'll usually spray with a little oil first, but it can easily be done oil-free.
Then, add the green pepper and snap peas. Stir often and cook until browned, but make sure to keep the veggies crunchy.
Add the garlic, ginger and spices and cook for 30-60 seconds while stirring constantly.
Simmer
Add the coconut milk, diced tomatoes, lime juice and maple syrup. Stir and let it simmer on medium-low heat for about 10 minutes uncovered. Make sure to taste and add more salt as needed.
Watch how to make it
Cooking tips
- I used a can of full-fat coconut milk for an ultra creamy curry. You can use a low-fat coconut milk, but expect a texture that a little less rich and thick.
- It is important to use a can of jackfruit that's in brine or water, NOT in syrup.
- Once you add the coconut milk, let it gently simmer on lower heat for a few minutes, but avoid a vigorous boil as this sometimes can separate or even "curdle" the coconut milk.
- I recommend to rinse the jackfruit to remove some of the brine.
- Adjust the texture of the jackfruit to your taste from extra chunky to finely shredded. Also, try not to overcook the jackfruit so it keeps some texture.
- Keep the veggies crunchy, it adds lots of texture to a super creamy and soft stew.
Serving suggestions and substitution ideas
Serve the warm vegan jackfruit curry over brown rice or with other kind of grains such as quinoa, barley or couscous. Would be especially delicious with coconut pineapple rice. Also amazing with a side of bread, especially naan bread or flatbread. You will need a vessel to carry all the delicious curry broth, even noodles would work well!
Jackfruit is fairly low in protein, so to boost your curry, feel free to add black bean, chickpeas or lentils. Cooked tempeh would also boost the protein content.
You can easily swap up the veggies for other colored peppers, mushrooms, cauliflower, potatoes or sweet potatoes (cut small). In any case, prevent your veggies from overcooking so it does not become mushy.
To add some heat, include spicy cayenne pepper or spicy paprika. Or, add a sliced red chili pepper when cooking the veggies. You could also simply add more curry powder to make it spicier and stronger in flavor.
Storage
Keep leftovers in the fridge for up to 4 days. I usually keep the curry apart from the rice, but they can be stored together too. You can add a splash of water if the curry thickened too much while storing and you can reheat using a microwave or on the stove.
You could also freeze the curry, although the coconut milk sometimes can separate. If this happens, stir well after reheated and it should bring back the creamy texture.
FAQ's
No, not at all. It really just have a nice shred-y texture. Jackfruit does add lots of nutrients to your meal, like vitamins and antioxidants, but its "meaty" texture is the main reason why it became so popular.
Fresh jackfruit is hard to find in the USA as it grows in tropical areas. Its exportation is easier when canned, so that's how you are more likely to find it. You can find fresh jackfruit sometimes, which would also work in this recipe, as long as it is a young and green fruit. You can check out the first few minutes from this jackfruit video from "Sauce Stach" to visualize better what is a fresh jackfruit and how to prepare it.
You can now find canned jackfruit in most grocery stores. If you can't find it, then look in an Asian grocery stores. You can also buy it online.
Other vegan stew recipes you might like
- Vegan "beef" stew with tempeh
- White bean chili
- Vegan American goulash
- Vegan wild rice mushroom soup
- One-pot broccoli curry ramen
- Vegan jackfruit chili
- Chickpea and spinach curry
- Vegan tikka masala
- Aubergine and cauliflower curry
I hope you like this vegan jackfruit curry as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Vegan Jackfruit Curry
Ingredients
- 1 yellow onion - diced
- 1 red pepper - diced
- 8 oz snap peas
- 4 cloves of garlic - crushed
- 1 inch fresh ginger - peeled and grated
- 15 oz jackfruit in brine or water - rinsed and drained, roughly chopped
- 15 oz coconut milk - I used full-fat
- 15 oz diced tomatoes
- 1 tbsp maple syrup - or other sweetener
- 1 lime - juiced
- salt - to taste
Spices
- 3 tsp curry powder
- 1 tsp ground garam masala
- 1 tsp cumin powder
- ½ tsp turmeric powder
Instructions
- Combine the spices in a small bowl and set aside.
- Warm a large pan on medium-high heat and add the onion (use a small amount of oil or water so they don't stick). Cook for about 5 minutes and then, add the red pepper and snap peas and keep cooking for another 5 minutes or so or until browned, but still a little crunchy.
- Add the garlic, ginger and spices and cook for another 30-60 seconds while stirring often. Then, add the jackfruit, canned tomatoes, coconut milk and lime juice. Stir and cook for about 7-10 minutes or until bubbly and thicker. Add salt to taste.
- Serve warm over rice or simply with a side of bread.
Video
Notes
- Storage: Keep leftovers in the fridge in an air-tight container for 4-5 days. Can also be frozen.
- I used a can of full-fat coconut milk for an ultra creamy curry. You can use a low-fat coconut milk, but expect a texture that a little less rich and thick.
- It is important to use a can of jackfruit that's in brine or water, NOT in syrup.
- Once you add the coconut milk, let it gently simmer on lower heat for a few minutes, but avoid a vigorous boil as this sometimes can separate or even "curdle" the coconut milk.
- I recommend to rinse the jackfruit to remove some of the brine.
- Adjust the texture of the jackfruit to your taste from extra chunky to finely shredded. Also, try not to overcook the jackfruit so it keeps some texture.
- Keep the veggies crunchy, it adds lots of texture to a super creamy and soft stew.
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