• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
    • Blog
  • Recipes
    • Scottish
    • Mains
    • Sides
    • Soups
    • Pasta
    • Appetisers
    • Dips and Snacks
    • BBQ
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About
  • All Recipes
  • Mains
  • Sides
  • Soups
  • Scottish Recipes
  • Pasta
  • Appetisers
  • Dips and Snacks
  • BBQ
  • Blog
  • Vegan FAQ
  • Contact
×

Home » Recipes » Creamy Jackfruit Curry with Tomato, Coconut & Lime

Creamy Jackfruit Curry with Tomato, Coconut & Lime

Mar 2, 2021 by The Pesky Vegan | 26 Comments

286 shares
Jump to Recipe >

This creamy jackfruit curry is a delightful dish that delivers texture and flavour in abundance. Combining meaty jackfruit pieces with aromatic spices, tomatoes, coconut milk, and fragrant lime, it's a top-drawer vegan recipe that's also gluten-free.

Creamy Jackfruit Curry with Tomato, Coconut & Lime

Relying heavily on store cupboard ingredients and dried spices, you can use either tinned or fresh tomatoes and add any extra veg you like. I include a few bird's eye chillies for heat, but you can decrease the amount or omit these altogether if you don't want a kick.

If you've been on the lookout for a new and exciting vegan jackfruit recipe to try, I daresay the search is over. If you want to continue the search, however, I can highly recommend this smoky jackfruit chilli or these jackfruit and black bean tacos.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Jackfruit Curry with Rice

What is jackfruit?

Jackfruit is a large fruit found in tropical and subtropical areas around the world. When young, it has a neutral taste and meaty consistency that has seen it become popular in plant-based cooking.

Unless you live in a tropical region, you're most likely to come across jackfruit in some sort of tinned form.

Does jackfruit taste like meat?

I'm not going to pretend that jackfruit actually tastes like meat, but it does have a texture that is surprisingly similar to something like slow-cooked chicken or pulled pork. With its relatively neutral taste, young jackfruit is a great vessel for flavours like the ones in this curry.

For another 'meaty' jackfruit recipe, check out this vegan 'beef' stew.

How to make creamy jackfruit curry

Vegan Jackfruit Curry Ingredients

Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 4-5 minutes, stirring regularly.

Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.

After a couple of minutes, add the jackfruit pieces, cumin, coriander, garam masala, and turmeric. Lightly crush the cardamom pods with the flat of your knife and add these to the pan.

Onions, Peppers, Jackfruit and Spices Cooking

Stir well for a minute or so, using a wooden spoon to break apart some of the jackfruit for a mix of tender chunks and stringy pieces.

Next, add the tomatoes and break these apart with a spoon. If using tinned tomatoes, fill up a third of the empty can with water and swirl this around before adding to the pan. If using fresh tomatoes, simply add around 150 ml (approx. ½ cup) of water.

Add salt and pepper and simmer on low heat for 10 minutes, adding extra water if necessary. Next, add the coconut milk and lime zest.

Jackfruit Cooking in Coconut Milk

Stir well, bring to a gentle simmer, and cook for a further 10 minutes or until the curry is thick and creamy, being careful not to let the coconut milk boil.

Once thick and creamy, remove the cardamom pods and stir in most of the chopped coriander. Adjust the seasoning and serve.

Creamy Jackfruit Curry Pan with Coriander

Serving suggestions

  • Boiled basmati/white rice
  • Pilau rice
  • Brown rice
  • Quinoa
  • Chopped fresh coriander
  • Fresh lime juice
  • Fresh chilli
  • Sliced spring onions
Vegan Jackfruit Curry and Rice Bowl

Recipe FAQ

Where can I buy jackfruit?

Here in the UK, I've found tinned jackfruit in several of the larger supermarket stores. It's also often available in international supermarkets, smaller specialist shops, and of course online.

Which type should I get?

When buying tinned jackfruit, make sure you get a variety labelled as 'young' or 'green'. You'll also want it in water (or brine) as opposed to syrup.

Is this recipe gluten-free?

This recipe is 100% gluten-free as it is. To keep it that way, be sure to serve it with GF sides such as rice or quinoa.

Variations and tips

  • Jackfruit texture: I cut the tougher core parts into small pieces, then slice up the rest more liberally. If you want more of a shredded texture, you can do this using two forks to pull the pieces apart at the end of cooking.
  • Coconut milk: Full-fat coconut milk is best for creaminess and flavour, but you could swap this out for a 'light' variety if you prefer (or use half of the regular version and save the rest for a sweet potato dal).
  • Cardamom: This is optional, however it adds a really nice fragrance to the curry.
  • Chilli: I used bird's eye chillies (a.k.a. finger chillies), but the level of heat will depend on the type of chilli you use. If you're unsure, start with a small amount and add more during cooking to suit your taste.
  • Add protein: If you want extra plant-based protein, you could add a drained can of chickpeas and/or greens such as spinach.
Jackfruit Curry with Rice and Lime

How to store jackfruit curry

Refrigerate: You can store the curry in the fridge for up to four days, before reheating in the microwave or in a pan with a splash of water.

Freeze: Store this curry in the freezer in sealed containers or resealable bags for several months. The coconut milk may sometimes separate after being frozen, but it shouldn't be a problem if you thoroughly defrost and reheat.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Smoky Jackfruit Chilli
  • Aloo Palak (Potato and Spinach Curry)
  • Creamy Black Bean Curry
  • Healthy Aubergine Curry
  • Easy Vegan Chana Masala
  • Vegan Rajma Masala
  • Spicy Tofu Jalfrezi
  • Vegan Lentil Dal

You can also check out my full list of vegan mains.

Jackfruit Curry and Rice Feature

Creamy Jackfruit Curry with Tomato, Coconut & Lime

The Pesky Vegan
This creamy jackfruit curry combines aromatic spices, tomatoes, coconut milk, and fragrant lime for a delicious vegan and gluten-free dish.
5 from 8 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Gluten-free, Vegan
Servings 4
Calories 410 kcal

Ingredients
 

  • 1 tablespoon coconut oil (or other cooking oil)
  • 1 onion, finely sliced
  • 1 red pepper, deseeded and finely sliced
  • 4 cloves garlic, finely chopped
  • 2 inch piece of fresh ginger, peeled and finely chopped
  • 2-3 fresh chillies, finely sliced (I used bird's eye chillies – see notes)
  • 2x 14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped a couple of times
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 4 cardamom pods (optional)
  • 1x 14 oz (400 g) tin plum tomatoes (or 6 fresh medium tomatoes, roughly chopped)
  • 1x 14 oz (400 ml) tin coconut milk (full-fat is best)
  • Grated zest of 1 lime (save the juice to serve)
  • Salt and pepper, to taste
  • Small bunch fresh coriander, chopped (optional)
Prevent your screen from going dark

Instructions
 

  • Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 4-5 minutes, stirring regularly.
  • Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
  • After a couple of minutes, add the jackfruit pieces, cumin, coriander, garam masala, and turmeric. Lightly crush the cardamom pods with the flat of your knife and add these to the pan. Stir well for a minute or so, using a wooden spoon to break apart some of the jackfruit for a mix of tender chunks and stringy pieces.
  • Next, add the tomatoes and break these apart with a spoon. If using tinned tomatoes, fill up a third of the empty can with water and swirl this around before adding to the pan. If using fresh tomatoes, simply add around 150 ml (approx. ½ cup) of water. Add salt and pepper and simmer on low heat for 10 minutes, adding extra water if necessary.
  • After 10 minutes, add the coconut milk and lime zest. Stir well, bring to a gentle simmer, and cook for a further 10 minutes or until the curry is thick and creamy, being careful not to let the coconut milk boil.
  • Once thick and creamy, remove the cardamom pods and stir in most of the chopped coriander. Adjust the seasoning and serve with rice, fresh coriander, and a squeeze of lime juice.
Rate this recipe 👇

Notes

Jackfruit: When buying tinned jackfruit, make sure you get a variety labelled as 'young' or 'green'. You'll also want it in water (or brine) as opposed to syrup.
Jackfruit texture: I cut the tougher core parts into small pieces, then slice up the rest more liberally. If you want more of a shredded texture, you can do this using two forks to pull the pieces apart at the end of cooking.
Coconut milk: Full-fat coconut milk is best for creaminess and flavour, but you could swap this out for a 'light' variety if you prefer. 
Cardamom: This is optional, however it adds a really nice fragrance to the curry.
Chilli: I used bird's eye chillies (a.k.a. finger chillies), but the level of heat will depend on the type of chilli you use. If you're unsure, start with a small amount and add more during cooking to suit your taste.
Add protein: If you want extra plant-based protein, you could add a drained can of chickpeas and/or greens such as spinach.
Gluten-free: This recipe is 100% gluten-free as it is. To keep it that way, be sure to serve it with GF sides such as rice or quinoa.
Storage: You can store this curry in the fridge for up to four days or freezer for several months.
If you liked this recipe, you might also enjoy:
  • Smoky Jackfruit Chilli
  • Vegan 'Beef' Stew
  • Jackfruit & Black Bean Tacos
  • Creamy Black Bean Curry
  • Chickpea, Cauliflower & Coconut Curry
  • Easy Vegan Chana Masala
  • Vegan Rajma Masala
  • Spicy Tofu Jalfrezi
     
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 410kcalCarbohydrates: 47gProtein: 5gFat: 25gSaturated Fat: 21gSodium: 467mgPotassium: 807mgFiber: 6gSugar: 6gVitamin A: 1287IUVitamin C: 90mgCalcium: 147mgIron: 7mg
    Nutrition Facts
    Creamy Jackfruit Curry with Tomato, Coconut & Lime
    Amount Per Serving
    Calories 410 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 21g131%
    Sodium 467mg20%
    Potassium 807mg23%
    Carbohydrates 47g16%
    Fiber 6g25%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 1287IU26%
    Vitamin C 90mg109%
    Calcium 147mg15%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword coconut curry, jackfruit recipe, vegan curry
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Vegan Celeriac Soup with Apple, Lemon & Thyme
    Vegan Broccoli and Potato Soup with Tarragon »
    286 shares

    Reader Interactions

    Comments

    1. Toni Baker

      March 09, 2021 at 5:28 pm

      making the jackfruit curry tonight for the First time, I've never had jackfruit so it'll be an experience, ill let you know how it goes

      Reply
      • The Pesky Vegan

        March 09, 2021 at 6:47 pm

        Good stuff, look forward to hearing how you get on!

        Reply
    2. Toni Baker

      March 09, 2021 at 7:45 pm

      well I made it, the jackfruit was certainly different but I liked it, I also put sultanas in it, it really made it! im enjoying doing more n more meat free days. your site is really helpful, thanks.

      Reply
      • The Pesky Vegan

        March 09, 2021 at 9:42 pm

        Great to hear, glad you enjoyed it and that you're finding the site useful!

        Reply
    3. Annie

      April 14, 2021 at 7:33 pm

      5 stars
      Absolutely top top recipe my tin of jackfruit was at the back of the pantry for 8 months I certainly didn’t want ‘pulled pork’ but this curry is a revelation thank you so much - jackfruit on the shopping list now!!!

      Reply
      • The Pesky Vegan

        April 15, 2021 at 7:27 am

        Cheers for the review - glad you enjoyed!

        Reply
    4. Vicky

      October 15, 2021 at 6:07 pm

      5 stars
      Delicious curry - great way to use jackfruit! Thanks 😊

      Reply
      • The Pesky Vegan

        October 18, 2021 at 5:58 pm

        Thanks for the review!

        Reply
    5. Dean

      November 23, 2021 at 6:44 pm

      5 stars
      Made this for dinner tonight, fantastic recipe!

      Reply
      • The Pesky Vegan

        November 23, 2021 at 6:47 pm

        Glad you enjoyed, thanks for the review!

        Reply
        • Sarah

          November 28, 2021 at 5:40 pm

          Made this today for my (fussy) vegetarian teenager. It was delicious! My daughter went back for seconds, so definitely a winner. I added spinach as only had 1 tin of jackfruit. Next time we're going to try it with butternut squash and broccoli. Really , really lovely flavours, thank you 😊

          Reply
          • The Pesky Vegan

            November 29, 2021 at 10:39 am

            Glad to hear the family enjoyed it, thanks for letting me know!

            Reply
    6. Bonnie Calanchini

      December 21, 2021 at 3:19 am

      5 stars
      This is an excellent recipe! I added chickpeas and served with rice. Easy to make and a big hit in our house!

      Reply
      • The Pesky Vegan

        December 21, 2021 at 8:48 am

        Sounds great – thanks very much for the review Bonnie!

        Reply
    7. Jason

      February 02, 2022 at 6:51 pm

      5 stars
      This recipe was absolutely phenomenal - one of the best dishes I've made! The flavors were wonderful and the creaminess of the curry was lovely. Will definitely be making this again soon, and it seems like the dish is versatile enough that the jackfruit could be replaced with another protein (e.g., chickpeas, tofu, or maybe lentils) if needed, though I did love the jackfruit in this dish.

      Reply
      • The Pesky Vegan

        February 02, 2022 at 8:26 pm

        Glad you enjoyed and thanks for leaving a review, much appreciated!

        Reply
    8. Veronika

      February 04, 2022 at 10:57 am

      5 stars
      Very tasty curry, I love jackfruit recipes. Thanks

      Reply
      • The Pesky Vegan

        February 07, 2022 at 11:02 am

        Thanks Veronika, glad you enjoyed!

        Reply
    9. Wendy Beaman

      February 17, 2022 at 4:31 pm

      5 stars
      Really enjoyed and easy to make.
      Added some spinach and kale.

      Reply
      • The Pesky Vegan

        February 18, 2022 at 8:37 pm

        Good stuff, thanks very much for the review!

        Reply
    10. LBJ

      March 12, 2022 at 3:29 pm

      Thanks for the recipe. Is there really no curry powder needed in this recipe? I just wanna make sure.

      Reply
      • The Pesky Vegan

        March 14, 2022 at 10:42 am

        Hi there! That's right - the spices in this recipe (ground cumin, ground coriander, garam masala, turmeric etc.) are essentially the kind of things you would find in a store-bought curry powder blend. If you prefer, you could replace these ground spices with a similar amount of pre-made curry powder. Hope this helps!

        Reply
    11. Jo

      March 15, 2022 at 4:12 pm

      Is it possible to make this curry without using coconut milk?

      Reply
      • The Pesky Vegan

        March 16, 2022 at 9:55 pm

        Hi there, yes you could replace the coconut milk with another tin of tomatoes and a little water or stock. You could also use something like homemade cashew cream in place of the coconut milk. Hope this helps!

        Reply
    12. Karen

      May 03, 2022 at 7:17 pm

      5 stars
      spot on! - really enoyed this, thank you

      Reply
      • The Pesky Vegan

        May 03, 2022 at 10:48 pm

        Good stuff, thanks for the review!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    vegan-kitchen-top-ten-tips

    Popular Posts

    • Ultimate Vegan Haggis
    • Easy Vegan Scalloped Potatoes (Dauphinoise)
    • Lemony Butter Bean Stew (Vegan + Gluten-Free)
    • Easy Vegan Pea and Mint Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Newsletter

    • I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Contact

    • Contact

    Copyright © 2022 The Pesky Vegan. All rights reserved.