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+ servings
Easy jackfruit curry

Get the Recipe: Easy Jackfruit Curry (Vegan)

This easy jackfruit curry is a comforting and hearty vegan 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.


  • 2 tbsp peppercorns
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/2 tbsp chilli flakes
  • 1 tbsp olive oil
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 2 tbsp ginger, grated
  • 1 large onion, diced
  • 2 cups tomatoes, diced
  • 1 can jackfruit
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1 can coconut milk
  • 1 1/2 cups vegetable stock


  • Pestle and mortar
  • Frying pan or skillet


  • Make the spice blend. Use a pestle and mortar to lightly crush the peppercorns, cumin seeds, coriander seeds and chilli flakes until thoroughly combined and smelling incredible.
    2 tbsp peppercorns, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1/2 tbsp chilli flakes
  • Heat the olive oil in a large non-stick pan or skillet over a medium heat. Add the spice blend and a couple of bay leaves. Cook for 3-4 minutes, stirring around once every minute, until fragrant. Discard the bay leafs.
    1 tbsp olive oil, 2 bay leaves
  • Add the garlic, ginger, onion, and fresh tomatoes. Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down.
    2 cloves garlic, 2 tbsp ginger, 1 large onion, 2 cups tomatoes
  • Drain the jackfruit and pull apart the strands using your hands or a fork. Then, add it to the pan together with turmeric, dried thyme, paprika and salt. Continue cooking for around 10 minutes, stirring occasionally, until the jackfruit starts to crisp up and brown.
    1 can jackfruit, 1 tsp turmeric, 1 tsp dried thyme, 1 tsp paprika, 1 tsp salt
  • Add coconut milk and vegetable stock. Bring to a light simmer, cover and cook for 15 minutes, stirring once every couple of minutes, until the sauce is thick and creamy.
    1 can coconut milk, 1 1/2 cups vegetable stock
  • Serve immediately with rice and any other side dishes of your choice.



Instructions for storage and freezing
  • Store the jackfruit curry in an airtight container for 3-4 days in the fridge, reheating on the stove or in the microwave.
  • To freeze, transfer to freezer-friendly bag, leaving a bit of room for expansion. Freeze for up to 3 months. Allow to thaw fully in the fridge before reheating either in the microwave, or on the stove.
  • When reheating, add extra coconut milk or vegetable broth if the texture is too thick.
Calories: 350kcal, Carbohydrates: 34g, Protein: 5g, Fat: 25g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 981mg, Potassium: 684mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1412IU, Vitamin C: 16mg, Calcium: 123mg, Iron: 6mg