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

    Creamy Jackfruit Curry with Tomato, Coconut & Lime

    Mar 2, 2021 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 60 Comments

    1256 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 easy jackfruit 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. Β½ 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
    • Vegan raita
    • 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 πŸ‘‡

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

    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:

    • Vegan Biryani with Chickpeas
    • 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.

    Full recipe

    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 24 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes 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. Β½ 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 πŸ‘‡

    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.Β 
    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
      Β 
      * 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
      Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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        Recipe Rating




      1. Joanne

        July 02, 2024 at 7:36 am

        5 stars
        Didn't have cardoman pods or fresh coriander. Loved this recipe. Nice tangy flavour, never tried jackfruit before. Hubby needed a bit of yoghurt (vegan) as a bit spicy for him. Thanks delicious πŸ˜‹

        Reply
        • The Pesky Vegan

          July 22, 2024 at 11:11 am

          Glad to hear you enjoyed the recipe, thanks for the review!

          Reply
      2. trish

        June 20, 2024 at 11:43 pm

        5 stars
        I made this last night and it was super yummy! I added a tin of chickpeas for protein and some silverbeet leaves at the end to veg it up a bit more. Cooked it early in the day and by dinner time the flavours had merged and were just perfect. Even meat eater hubby loved it. I'm doing a challenge this year of never cooking the same meal twice, but for next year..... this one is definitely a keeper. I'm a new subscriber but looking forward to trying more delicious recipes from your site! πŸ™‚

        Reply
        • The Pesky Vegan

          June 27, 2024 at 6:42 am

          Great to hear you enjoyed it – that sounds like an interesting challenge! Plenty more recipes here at TPV if you're in need of inspiration! 🌱

          Reply
      3. Maria

        June 06, 2024 at 10:27 am

        5 stars
        Very flavoursome curry, will be making again, thank you!

        Reply
        • The Pesky Vegan

          June 10, 2024 at 11:19 am

          Great stuff, cheers for the review!

          Reply
      4. Robin

        January 13, 2024 at 9:59 pm

        5 stars
        I wanted to try jackfruit for something different in my curries. It's the first time I recall using it. The lime really lifts the whole meal. I thought it was delicious.

        Reply
        • The Pesky Vegan

          January 23, 2024 at 8:34 pm

          Great to hear, thanks very much for the review!

          Reply
      5. Jean TEMPEST

        November 23, 2023 at 5:57 pm

        5 stars
        Lovely recipe and have done this a few times now. Think it's a great idea to add protein with chickpeas, which has to be top of my list in foods fit for gods

        Reply
        • The Pesky Vegan

          November 27, 2023 at 2:22 pm

          Glad you enjoyed, thanks for the review!

          Reply
      6. liz

        November 22, 2023 at 10:12 pm

        5 stars
        hella delicious. this is a solid recipe

        Reply
        • The Pesky Vegan

          November 23, 2023 at 10:35 am

          Brilliant, thanks for the review!

          Reply
      7. Dina

        November 22, 2023 at 7:12 pm

        We’ve had a tin of Jackfruit in the cupboard since healthy eating daughter left home 18 months ago. Didn’t know what to do with it, then found your recipe; added chickpeas, …it was delicious. Will now have to go out and buy more jackfruit so we can make it next time. πŸ˜‚

        Reply
        • The Pesky Vegan

          November 23, 2023 at 10:34 am

          Great to hear that you put it to good use, cheers for leaving a comment!

          Reply
      8. HelenHT

        September 24, 2023 at 11:14 am

        5 stars
        Wasn't sure what to do with jackfruit, but this was straightforward to make and really yummy. Will be making it again.

        Reply
        • The Pesky Vegan

          September 24, 2023 at 2:30 pm

          Great to hear you enjoyed it, thanks very much for the review!

          Reply
      9. Karin

        August 19, 2023 at 6:10 pm

        5 stars
        First vegan meal I ever made and I loved it!

        Reply
        • The Pesky Vegan

          August 22, 2023 at 2:57 pm

          Great news, I'm honoured that this site could play a part!

          Reply
      « Older Comments

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