Delicious curry in under an hour – yes, please! This tasty jackfruit curry is just that (plus so flavorful and easy to make, perfect for meal prep or any busy dinner night).
Curry is one of those dishes that I crave in the summer and I crave in the winter. It’s the perfect dish year round because it’s cozy and comforting, yet light and refreshing with flavors of coconut and ginger.
Curry is known for an intense depth of flavor that can seem hard to replicate because it is often cooked low and slow. However, with this recipe, you will learn that curry can be made at home and it will be delicious! What makes this even cooler is that it is made with jackfruit.
If you aren’t familiar with jackfruit, it’s a huge tropical fruit that, when unripe, mimics the texture of meat and takes on whatever flavor it is cooked in. This makes it perfect for stewing in curry! Be sure to check out this post all about jackfruit to learn about its benefits. But hurry because we want to start making this curry ASAP!
Ingredients for Jackfruit Curry
To make this jackfruit curry Indian inspired, you will need a few basic ingredients and main components, along with one more unique spice – garam masala. Garam Masala is essential to Indian-style curry, which this is inspired by.
- Jackfruit: The magical fruit that you think is meat but surprise – it’s a fruit! Be sure to use young green jackfruit for a more mild flavor and a meat-like texture. I use canned jackfruit in water (NOT brine) to ensure consistent results and no added salt from the brine. It is also just easier to buy canned jackfruit than fresh!
- Shallot: Shallots are almost like a sweet, small onion. They are wonderful for adding to curry as they add that little sweetness while maintaining the tang of onion.
- Garlic: Go heavy on the garlic with 3 minced cloves. Remember, garlic is measured with your heart.
- Ginger: Ginger is another common ingredient in curry, it adds a wonderful freshness that is perfect for summer or fighting a cold! Fresh is best, but you can use ginger that is already grated (found in the produce section of the store).
- Garam Masala: This unique spice can be found in the spice aisle but you can also make your own garam masala spice blend right at home!
- Spices: Use 1 teaspoon of each of the following: cumin, coriander, smoked paprika, and salt.
- Coconut Milk: Full-fat canned coconut milk adds texture and great flavor. Feel free to use low-fat, which will make for a less creamy curry, but tasty nonetheless!
- Diced Tomatoes: Canned tomatoes are ideal for this recipe but don’t drain the liquid – that is liquid gold in terms of flavor!
- Bell Pepper: I like to use red bell pepper because it adds bright color (yes, color is and should be a consideration in a recipe) and it adds sweetness since it is one of the sweeter bell peppers. But you could use yellow, green, or a combo – whatever you have on hand will work great.
- To serve: Finally, serve your jackfruit curry vegan recipe on fluffy rice and topped with cilantro!
When picking out jackfruit, try to use young green jackfruit that is canned in water. Young green jackfruit is basically unripe jackfruit. It has a tougher texture that is not sweet. The riper a jackfruit is, the softer and sweeter it gets. And by using jackfruit that is packed in water and not brine or syrup you do not have to deal with rinsing it to remove unnecessary sweetness (syrup) or salt (brine).
How to make Jackfruit Curry
This jackfruit curry recipe is so simple to make and it is ready in one pan. The hardest part is cooking the rice. I wish I was joking…
Step 1: Rice
If serving with rice, get that started now because it usually takes the longest!
Step 2: Dry
Drain the jackfruit then rinse it well under running water. Drain well, then transfer to a clean dishcloth. Roll it up and wring tightly to squeeze as much moisture out of the jackfruit as possible.
Step 3: Flavor
Add the shallot, garlic, and ginger to the pan, cooking until the shallot is soft and fragrant, 2 minutes.
Step 4: Spices
Stir in garam masala, cumin, coriander, paprika, and salt.
Step 5: Cans
Add the jackfruit, can of coconut milk, (undrained) diced tomatoes, and bell pepper. Bring to a gentle simmer, cover, and let cook for 15 minutes.
Step 6: Serve
Serve warm over rice, topped with fresh cilantro.
Drying the jackfruit: As the steps above mention, you need to dry the jackfruit. This is crucial in making sure your curry isn’t too runny. To work ahead on this, you could wrap it in a paper towel and stack a pan and books on top and let it sit while you prep other ingredients (similar to what you might do for tofu).
Want thicker curry? Add a can of chickpeas! They can be included during Step 5 when you add coconut milk and diced tomatoes. Be sure to drain and rinse the chickpeas before adding them to the skillet.
Meal Prep: This curry makes great vegetarian meal prep. Simply portion the curry and rice into sealable serving-size containers and store them in the fridge until ready to eat.
More Jackfruit Meals to Try
Jackfruit is such a versatile ingredient. Be sure to check out these other awesome ways to cook and serve it!
- BBQ Jackfruit is a summer classic. Smoky, easy, and delicious on salads, sandwiches, and so much more!
- Jackfruit Carnitas is one of my favorites! All the classic Mexican flavors are packed into this dish.
- Jackfruit Seeds are like pumpkin seeds but better! Great for snacking on (and taste like mini red potatoes)!
- 2 20-oz cans young green jackfruit* in water or brine, NOT in syrup, 566g cans
- 2 Tbsp olive oil 30 mL
- 1 shallot finely chopped, about ½ cup
- 3 cloves garlic minced
- 1 Tbsp fresh grated ginger
- 2 tsp garam masala
- 1 tsp each cumin, coriander, smoked paprika, salt
- 1 14-oz can coconut milk 400 g
- 1 14-oz can diced tomatoes 400 g
- 1 red bell pepper diced
- To serve: rice, cilantro
- Rice: If serving with rice, get that started now.
- Dry: Drain the jackfruit then rinse it well under running water. Drain well, then transfer to a clean dishcloth. Roll it up and wring tightly to squeeze as much moisture out of the jackfruit as possible.
- Flavor: Add the shallot, garlic, and ginger to the pan, cooking until the shallot is soft and fragrant, 2 minutes.
- Spices: Stir in garam masala, cumin, coriander, paprika, and salt.
- Cans: Add the jackfruit, can of coconut milk, (undrained) diced tomatoes, and bell pepper. Bring to a gentle simmer, cover, and let cook for 15 minutes.
- Serve: Serve warm over rice, topped with fresh cilantro.