This easy vegan jackfruit curry is a comforting and hearty meal that’s packed full of flavour and great for a weeknight dinner. The jackfruit helps to add a ‘meaty’ texture, absorbing the flavours of the rich, creamy sauce. Gluten-free and oil-free.
Who’s in the mood for comfort food? I certainly am, as always. That’s where this jackfruit curry comes in handy. I’ve been making this recipe for a long time, and I’m surprised that it’s taken me so long to finally share it on the blog. Regardless, I’m excited that it’s finally here. And if you’re a fan of comfort food like myself, I totally recommend you give this one a go!
Let’s make a vegan jackfruit curry
Jackfruit is an amazing ingredient. I knew nothing about it before I went vegan, and it took me a while to familiarise myself with it. These days, I include it in countless meals throughout the week.
When jackfruit is ripe, it has a very distinctive sweet flavour. But, the unripe, green form is what’s most frequently used in savoury dishes. Most supermarkets and health food stores sell this type of jackfruit in tins, stored in either water or brine. By itself, young jackfruit is pretty much tasteless. And that’s why it’s so popular in vegan cooking. It absorbs and acquires the flavour of any sauce. you cook it in.
It also has a distinctive ‘meaty’ textures, and is a great alternative to mock meats. You can pull apart jackfruit chunks to resemble a pulled ‘chicken’ texture, to therefore create a vegan version of a chickpea curry. Whether vegan or non-vegan, everyone is going to love this dish!
Ingredients and substitutions for jackfruit curry
The ingredients are super simple. You will need:
- Onion. Use either red onion, white onion, or shallots.
- Cauliflower. This is a great addition for extra texture and portion of vegetables. You can also add any other veggies of your choice.
- Green tinned jackfruit.
- Garam masala.
- Coconut milk. Use either light or full fat. Vegan milk from a carton, like oat milk or soy milk, work too, but the curry doesn’t turn out as creamy.
- Canned tomatoes.
- Tamari. Use soy sauce if not avoiding gluten, and coconut aminos for a soy-free version.
- Curry powder.
- Nutritional yeast. Optional, but does help to enhance the flavour of the dish overall.
- Coconut sugar. Maple syrup or agave will work too.
- Lemon juice. Apple cider vinegar makes a good alternative.
First, sauté the onion, garlic and cauliflower in a pan for 3-4 minutes, until softened and the onion and garlic are fragrant. I keep this dish oil-free by sautéing them in water, but if you’d prefer you can use olive or coconut oil.
Next, add the jackfruit. You can either pull apart the chunks using a fork before adding them to the pan, or break them up using a wooden spoon when they’re in the pan already (this is the technique I show in my recipe video).
Add the garam masala, turmeric and paprika. Stir together to coat the vegetables and jackfruit, and cook for 4-5 minutes, stirring occasionally, to allow the jackfruit to acquire a crispier texture.
Pour in the coconut milk and tomatoes. Simmer over a medium heat for around 5 minutes, stirring occasionally.
Add the tamari, curry powder, nutritional yeast and coconut sugar and simmer for further 15-20 minutes, stirring every few minutes and adding plant based milk or veggie broth if it starts to get too dry.
At the last minute, add the lemon juice and season to taste with salt and pepper.
How to store jackfruit curry
You can store this curry in the fridge for 3-4 days in an airtight container. It is also freezer-friendly and can last in the freezer for around 6 weeks.
You will love this recipe!
It is …
- Packed full of flavour. The spices work really well together and the addition of coconut sugar brings in a subtle sweetness that really makes the dish pop.
- Comforting and cosy. The perfect dinner to enjoy at the end of any day!
- Easy to make with uncomplicated ingredients.
- Great for vegans and non-vegans alike. Curries like this are the type of versatile dish that anyone can enjoy.
- Freezer-friendly and great for making ahead of time.
Let me know in the comments: what’s your favourite thing to cook with jackfruit? If you give this easy vegan curry recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your recreations, and leave your feedback in the comments below together with a star rating.
Easy Vegan Jackfruit Curry (Gluten-free)
- Saucepan or frying pan
- 1 medium onion chopped
- 2 cloves garlic minced
- 7 oz cauliflower chopped into florets
- 1 tin green jackfruit
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tin coconut milk either full fat or reduced fat
- 1 tin chopped tomatoes
- 2 tbsp tamari
- 1 1/2 tbsp curry powder or vegan curry paste
- 1 tbsp nutritional yeast
- 1 tbsp coconut sugar
- 1/2 lemon juice of
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- Sauté the onion, garlic and cauliflower in a pan for 3-4 minutes, until softened and the onion and garlic are fragrant. Use either water or oil, depending on whether you want to keep this meal oil-free.
- Add the jackfruit. You can either pull apart the chunks using a fork before adding them to the pan, or break them up using a wooden spoon when they're in the pan already.
- Add the garam masala, turmeric and paprika. Stir together to coat the vegetables and jackfruit, and cook for 4-5 minutes, stirring occasionally, to allow the jackfruit to acquire a crispier texture.
- Pour in the coconut milk and tomatoes. Simmer over a medium heat for around 5 minutes, stirring occasionally.
- Add the tamari, curry powder, nutritional yeast and coconut sugar and simmer for further 15-20 minutes, stirring every few minutes and adding plant based milk or veggie broth if it starts to get too dry.
- At the last minute, add the lemon juice and season to taste with salt and pepper.