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.
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.
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.
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.
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Notes
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.