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.

Course Main Course

Keyword Bell Pepper, Cilantro, Coconut Milk, Fire Roasted Diced Tomatoes, Fresh Ginger, Garlic Cloves, Ground Cumin, Jackfruit, Olive Oil, Onion, Sea Salt, Tumeric

Dietary Need Vegan

Cooking Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 290kcal

Author Recipe Adapted From: DETOXINISTA

Equipment

Stovetop
Large Skillet

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

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