Jackfruit Curry
This Jackfruit Curry is made with easy pantry ingredients, for a fast weeknight meal. You can add in any extra veggies you happen to have on hand.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Yellow Onion Chopped
- 1 Bell Pepper Chopped
- 3 Garlic Cloves Minced
- 1 inch Fresh Ginger Minced
- 4 teaspoons Curry Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Tumeric
- 14.5 ounces Fire-Roasted Diced Tomatoes
- 14.5 ounces Coconut Milk
- 1 teaspoon Sea Salt
- 1 can Jackfruit (20 ounces), drained and rinsed
- Fresh Cilantro For garnish
Equipment
- Stovetop
- Large Skillet
Instructions
- In a large deep skillet (use a 3.5-quart or larger pot), heat the olive oil over medium heat. Sauté the onion and bell pepper until they soften, about 5 minutes.
- Add in the garlic and ginger and sauté for 1 minute more, just until they are fragrant. Add in the curry powder, cumin, and turmeric and stir until the vegetables are coated with the spices.
- Pour in the crushed tomatoes and coconut milk, and season with 1 teaspoon of salt. Bring the liquid to a boil.
- While the curry sauce is heating up, break up the rinsed jackfruit with your fingers, creating a texture similar to shredded chicken. Rinse the jackfruit again, after it has been shredded, to remove any extra brine, then drain well. Add the drained jackfruit to the sauce.
- Once the sauce is boiling, lower the heat to a simmer to let the flavors meld, at least 10 minutes, but you can let it simmer longer if you like.
- When everything is heated through, taste the sauce and adjust any seasoning to your taste. You can add a splash of maple syrup if you prefer a sweeter curry sauce, or add extra curry powder or a pinch of cayenne if you like it spicier. Serve warm over cooked rice, and garnish with fresh cilantro.
Notes
- If you can’t find fire-roasted tomatoes, you can use regular crushed tomatoes instead. The fire-roasted variety are naturally more sweet and flavorful, so you may want to adjust the final seasoning to your taste when making substitutions.
- If you don’t have coconut milk on hand, cashew cream can be used as a substitute.
Nutrition
Nutrition Facts
Jackfruit Curry
Amount per Serving
Calories
290
Calories from Fat 234
% Daily Value*
Fat
26
g
40
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
758
mg
33
%
Potassium
393
mg
11
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
1370
IU
27
%
Vitamin C
44
mg
53
%
Calcium
77
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Pepper, Cilantro, Coconut Milk, Fire Roasted Diced Tomatoes, Fresh Ginger, Garlic Cloves, Ground Cumin, Jackfruit, Olive Oil, Onion, Sea Salt, Tumeric