Vegan Jackfruit Curry

Front angle view on a homemade vegan coconut jackfruit curry filled with vegetables such as snap peas and red pepper.

5 from 1 vote

This ultra-creamy vegan jackfruit curry is packed with flavors and can be done in under 30 minutes. Great weeknight dinner and healthy too, serve with rice or bread for a satisfying comfort food plant-based meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Vegan

Servings: people

Calories: 400kcal

Author: Jessica Laroche

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, maple syrup 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.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition