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A bowl of white rice with flavorful jackfruit curry, garnished with cilantro, sits on a table alongside extra jackfruit curry bowls, a spice dish, water glasses, and a piece of jackfruit.
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45 Minute Jackfruit Curry Recipe

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).
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Soups
Cuisine: Indian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: indian curry, jackfruit curry
Servings: 3 servings
Author: Sarah Bond

Ingredients

  • 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

Instructions

  • 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.
    A frying pan containing separated sections of chopped jackfruit and browned crumbled soy chorizo—perfect for creating a jackfruit curry—on a pale green background.
  • 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.
    A frying pan containing shredded chicken, coconut milk, and diced tomatoes sits on a light teal background, perfect for a comforting jackfruit curry-inspired dish.
  • Serve: Serve warm over rice, topped with fresh cilantro.
    A close-up of a pan filled with jackfruit curry, featuring chunks of jackfruit, bell peppers, and tomatoes in a reddish-orange sauce, with a ladle scooping some of the mixture.

Notes

Store leftovers in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 471kcal | Carbohydrates: 32.3g | Protein: 6.7g | Fat: 38.2g | Saturated Fat: 26.7g | Cholesterol: 0mg | Sodium: 1161mg | Potassium: 471mg | Fiber: 15g | Sugar: 10.6g | Calcium: 58mg | Iron: 9mg
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