This Vegetarian Jackfruit Curry is gluten and grain free with a vegan option. A plant based dinner that can be served with rice or cauliflower rice!
Before we even get into the story of why I made this dish, do you know what Jackfruit is? If not, let me explain real quick because while I’ve been eating it for a while, this is the first recipe I’ve shared that features it.
Jackfruit is a fruit that is commonly grown in tropical areas and when harvested “young”, has a texture similar to chicken or pulled pork. While the young fruit flesh has a similar dense texture to some meats and is high in fiber and potassium, it’s relatively low in protein and calories. It’s a great meat substitute and takes on the flavor of anything it’s cooked with.
Ripe jackfruit is a totally different ball game and has a different taste and texture so for the purpose of this recipe, you want “young” or “green” jackfruit. I have been buying this brand but have started seeing more options so check your local stores!
The first time I ever had jackfruit was at Vij’s Restaurant in Vancouver, B.C. about four years ago. It was a jackfruit curry and both my husband and I were blown away by the taste and texture. It was phenomenal and neither of us could believe it was vegetarian.
I’ve since made quite a few jackfruit dishes but have been trying to nail an easy jackfruit curry for a while. This dish is the end result of a bunch of experimenting. We are huge curry fans and I love having an easy, plant-based curry I make in under 30 minutes as a last-minute dinner option.
I like to let the jackfruit cook in the sauce and shred. If you want more chunks or texture, add the jackfruit at the end along with the coconut cream and peas until just heated through.
I can’t wait to hear what you guys think of this and let me know if you want me to share more of the jackfruit recipes I make for the fam!
- VEGAN/DAIRY FREE OPTION: Omit the Ghee and use coconut oil or avocado oil. If you have this Nutiva Buttery Flavor Coconut Oil, use that as it will give you the closest flavor to Ghee.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1/4 cup Ghee (see NOTES for dairy free option)
- 1 extra large yellow onion, pureed
- 5 to 6 cloves garlic, pureed
- 1" piece fresh ginger root, peeled and pureed
- 1/2 T ground cumin
- 1/2 T garam masala
- 1/2 T curry powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon ground turmeric
- pinch cayenne pepper
- pinch black pepper
- 2 (14 ounce cans) young jackfruit , drained
- 1 cup tomato sauce
- 1/2 cup coconut cream
- 1/3 cup organic frozen peas
- fresh cilantro for garnish
- steamed rice or cauliflower rice for serving
- Use a food processor or high powered blender to puree the onion, garlic cloves and peeled ginger.
- Combine all spices from cumin through black pepper in a small ramekin.
- Open canned jackfruit and drain.
- Measure tomato sauce, coconut cream and frozen peas.
- Heat a soup pot or dutch oven over medium heat. Once hot, add Ghee.
- Once Ghee is hot and completely liquefied, add pureed onion, garlic and ginger mixture.
- Saute 5 to 6 minutes, stirring frequently and add spice mixture. Saute 45 seconds to 1 minute, stirring constantly, until spices are fragrant.
- Add drained jackfruit and stir to coat.
- Add tomato sauce, stir to mix well. Cover, reduce heat to low and simmer for 8 to 10 minutes.
- Remove lid, raise heat to medium. Add coconut cream and frozen peas. Continue cooking, 2 to 3 minutes, until peas are warmed through and sauce has thickened.
- Serve hot over steamed rice or cauliflower rice topped with fresh cilantro and Enjoy!