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!
NOTES:
- 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.
Did you make this recipe? Please give it a star rating below!
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!
- 1/4 cup Ghee see NOTES for dairy free option
- 1 extra large yellow onion pureed
- 5 to 6 cloves garlic pureed
- 1 inch piece fresh ginger root peeled and pureed
- 1/2 tablespoon ground cumin
- 1/2 tablespoon garam masala
- 1/2 tablespoon 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
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Use a food processor or high powered blender to puree the onion, garlic cloves and peeled ginger.
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Combine all spices from cumin through black pepper in a small ramekin.
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Open canned jackfruit and drain.
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Measure tomato sauce, coconut cream and frozen peas.
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Heat a soup pot or dutch oven over medium heat. Once hot, add Ghee.
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Once Ghee is hot and completely liquefied, add pureed onion, garlic and ginger mixture.
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Saute 5 to 6 minutes, stirring frequently and add spice mixture. Saute 45 seconds to 1 minute, stirring constantly, until spices are fragrant.
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Add drained jackfruit and stir to coat.
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Add tomato sauce, stir to mix well. Cover, reduce heat to low and simmer for 8 to 10 minutes.
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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.
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Serve hot over steamed rice or cauliflower rice topped with fresh cilantro and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
JB says
August 14, 2018 at 10:03 amAnyone have a U.S. store where they’ve seen jackfruit in water? I’ve only seen it in brine. I buy it from Trader Joe’s, but I don’t like how salty it is. Stays salty even when I prepare it in different recipes.
EverydayMaven says
August 16, 2018 at 8:42 amHi JB! Do you live near an Asian grocery? In the Seattle area, Uwajimaya definitley has it. Look for an Asian or International Specialty grocery store or order from Amazon!
Tarja says
January 5, 2018 at 9:39 pmI have had a can of jack fruit for several months now I know what to do with it. Thank you. For one person cut recipe in half?
EverydayMaven says
January 6, 2018 at 3:18 pmYou could do that or just make the whole thing and freeze for a future meal!
christine says
April 19, 2017 at 6:38 amI’ve heard of jackfruit before, but didn’t actually know anything about it. Thanks for all that info. I had no idea how or what to use it in. I’m intrigued now!
EverydayMaven says
April 20, 2017 at 3:39 pmYou’re welcome Christine! I hope you try it 🙂
carrie @ frugal foodie mama says
April 19, 2017 at 5:19 amI had no idea that young jackfruit could look just like shredded pork or chicken! Totally intrigued now. 🙂
EverydayMaven says
April 20, 2017 at 3:38 pmYes! It’s really an incredible substitution!
Svet says
September 21, 2017 at 1:35 pmHi,I tried making this today but when I opened the can I realised the jackfruit was in brine- the curry turned out nice but obviously I could still taste the salty-vinegary flavour of the brine! I’m guessing there are varieties of canned jackfruit that aren’t in brine?! I bought it without really thinking what I was going to do with it so I didn’t pay attention at all…:) I’m hoping there are more varieties in the shop!
EverydayMaven says
September 26, 2017 at 3:27 pmHi Svet! I had no idea about the brine – I’ve only seen canned with water. Good to know and so sorry it ruined your curry!!
Svet says
September 30, 2017 at 3:38 amIt’s okay,I know for next Time! Great recepy anyway 😉
Priya says
October 17, 2017 at 7:17 pmhi! you might have found the answer by now but i thought i would add this here.
you can buy it packed in water or in bring (and i think in syrup also). if you buy it in bring, drain it, then rinse it really well. it should get most of the salt out!
Carolyn says
April 18, 2017 at 5:23 pmI keep hearing all about jackfruit. What a great vegetarian alternative!
EverydayMaven says
April 18, 2017 at 9:05 pmIt’s got a great texture Carolyn!
Ashley @ wishes and dishes says
April 18, 2017 at 2:27 pmThis is so cool – the jackfruit has me intrigued! Gotta try it!
EverydayMaven says
April 18, 2017 at 9:04 pmYes! You have to try some 🙂
Amanda|The Kitcheneer says
April 18, 2017 at 9:42 amI have never tried jackfruit before. This sounds great!
EverydayMaven says
April 18, 2017 at 9:03 pmKeep your eye out for some to grab it and experiment Amanda!
Lauren Kelly Nutrition says
April 18, 2017 at 9:06 amWhat a fabulous recipe! I’ve never had jackfruit before!
EverydayMaven says
April 18, 2017 at 9:03 pmIt’s really good Lauren! One of my favorite vegetarian subs for sure!
Faith (An Edible Mosaic) says
April 17, 2017 at 11:49 amWow, I am blown away by this, it really does look like chicken! I’ve never tried jackfruit, but I will definitely be on the lookout for it now!! I can never resist a good curry. 🙂
EverydayMaven says
April 18, 2017 at 9:02 pmIt’s really versatile Faith! You can use it as a pork substitute for things like pulled pork, BBQ sandwiches and so many other things. You have to get some and play around with it!
Renee - Kudos Kitchen says
April 17, 2017 at 9:18 amI’m so intrigued by this recipe. I’ve never tried jackfruit before, but these looks completely delicious!
EverydayMaven says
April 17, 2017 at 9:38 amThanks so much Renee! Hope you try it 🙂
Michele Divoky says
April 17, 2017 at 5:50 amThe young green jackfruit in my stores are available in either water, brine or syrup. Your recipe does not suggest which would work best in this recipe. Also, I have used canned young jackfruit in several recipes, and in addition to draining it, I always take the time to cut off the core from each piece and take out the giant seeds. The core does not become digestible, no matter how long you cook it, even in a pressure cooker. Also, the small seeds are fine but the large ones are really chewy.
Please advice as to what kind of jackfruit preparation you are using and as to whether or not you have cut off the cores and removed some of the seeds.
Thank you.
Michele
EverydayMaven says
April 17, 2017 at 9:38 amHi Michele!
You have so many options. I’ve only seen them in water so I would go with that and then drain them. The jackfruit I have been finding (only 3 brands so far) do not have huge pieces of core and only have small seeds, which I leave on as they get soft and become almost indistinguishable. Hope that helps! I would love to see some pictures of the canned jackfruit you have access to – I am fascinated by the different options!
pthere says
April 15, 2017 at 4:36 pmNever ever seen a jackfruit SO I realy don’t know what they look like. To be hosted with you I have not even seen them in tins (cans) in our supermarkets here in NZ. Mind you I’m not a curry
eater I can not even stand the smell of curry never mind eating it. But I should think their are other ways of cooking with jackfruit. Cheers pthere.
Sharon says
April 15, 2017 at 4:11 pmHi Alyssa,
GREAT new recipe. I live in South East Asia and have never thought about making a main dish with jackfruit. We usually just eat it as is.
Since I can get fresh jack fruit, are there any changes you would make, or just follow the recipe exactly as written using fresh jack fruit?
Thanks for sharing your creativity!!
Cheers,
Sharon
EverydayMaven says
April 17, 2017 at 9:35 amHi Sharon,
Yes, the jackfruit you are eating is considered “ripe”. You want to find the “young” or “green” jackfruit for cooking dishes like this!