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Plant-Based Jackfruit Curry

★★★★★ 5.0 (10 reviews)

This flavorful curry combines tender jackfruit with aromatic spices for a delicious plant-based meal that's both hearty and healthy. Perfect for anyone looking to enjoy a comforting dish full of vibrant taste and easy to make at home.

◷52 minTotal Time

♜4Servings

▥HardDifficulty

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Instructions

Saut jackfruit and aromatics

Start by heating some coconut oil in a large skillet over medium-high heat. Add the jackfruit and cook, stirring occasionally, until it’s heated through and starting to brown a bit—this should take about 5 minutes. Toss in the chopped onion and garlic, then lower the heat to medium. Let everything cook together until the onion softens and becomes fragrant, around 6 minutes.

Add spices and simmer

Next, stir in the ginger and curry powder, mixing well so the spices coat the jackfruit evenly. Cook this for a couple of minutes to bring out the flavors. Pour in the vegetable broth along with the baby corn and potatoes, then simmer everything until the potatoes are tender, which usually takes 7 to 10 minutes.

Add Coconut Milk

Finally, add the coconut milk and let the curry warm through completely, about 4 minutes. Taste and season with salt and pepper to your liking before serving.

Why You’ll Love This Recipe

This dish is a delicious way to enjoy a rich and flavorful curry without using any animal products. The jackfruit has a meaty texture that soaks up the spices beautifully, making it a satisfying meal for vegans and meat-eaters alike. It’s also packed with nutrients and easy to customize with your favorite vegetables.

Serving Suggestions

This curry pairs wonderfully with steamed basmati rice or warm flatbreads like naan or roti. For added freshness, serve with a side of cucumber raita or a simple green salad. A sprinkle of fresh cilantro on top adds a bright finish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.