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

    Creamy Jackfruit Curry with Tomato, Coconut & Lime

    Mar 2, 2021 by The Pesky Vegan | 40 Comments

    478 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
    • 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 👇

    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:

    • 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.

    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 15 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

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      478 shares

      Reader Interactions

      Comments

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        Recipe Rating




      1. Jean Tempest

        March 19, 2023 at 1:56 pm

        5 stars
        Very nice mix, especially like the added cardamom. Omitted the chilli as we no longer tolerate things which are too spicy.

        Reply
        • The Pesky Vegan

          March 20, 2023 at 9:59 pm

          Glad you enjoyed, thanks!

          Reply
      2. Kiri

        March 10, 2023 at 8:07 pm

        5 stars
        This is easy to make and very, very tasty tasty. My non-vegan partner loved it too! It immediately became a favourite recipe in our household.

        Reply
        • The Pesky Vegan

          March 11, 2023 at 6:04 pm

          Great result - thanks very much for the review!

          Reply
      3. Ashley

        November 21, 2022 at 12:12 am

        5 stars
        Absolutely fantastic recipe and easy to prepare. I did 3 tsp of all the spices and 3 serrano peppers. The spice definitely surprised me but so so good! Excited to have found this recipe!

        Reply
        • The Pesky Vegan

          November 22, 2022 at 5:22 pm

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

          Reply
      4. Alison Hall

        October 10, 2022 at 9:44 am

        5 stars
        Super delicious curry, I reduced the amount of chilli (just the one) as my daughter can't cope with too much heat. This made it just a little spicy and the flavours really came through. Plenty to fill up my hungry vegan and some for the freezer I will certainly be making this again.

        Reply
        • The Pesky Vegan

          October 13, 2022 at 10:55 pm

          Glad you all enjoyed it, thanks very much for the review!

          Reply
      5. Gwendy Hamilton

        October 09, 2022 at 2:59 pm

        5 stars
        My first time trying this recipe. I bought a whole jackfruit and it was young. Didn't want to waste my money so I looked for a recipe. This one seem interesting as I love curry. I have no regrets. This is excellent. It's now my go to recipe and I'll make it for my friends. Thank you 100%.

        Reply
        • The Pesky Vegan

          October 10, 2022 at 8:52 am

          So glad to hear you enjoyed the recipe, thanks very much for taking the time to leave a review!

          Reply
      6. Rachael

        September 15, 2022 at 1:53 am

        5 stars
        I live in Malaysia so I have fresh jackfruit at the ready. We loved it! My son doesn't like a jackfruit in its raw sense but cooked... he loved it! Served it with cauliflower rice - winner winner vegan dinner!

        Reply
        • The Pesky Vegan

          September 19, 2022 at 4:29 pm

          Wow, fresh jackfruit would be a treat - glad you enjoyed the recipe and thanks very much for the review!

          Reply
      7. Penny

        August 25, 2022 at 11:50 am

        5 stars
        Just made it and it is perfect. It was my first time cooking jackfruit. I added some veggies like small pieces of aubergine and carrot and put red bell pepper. Also used hing (asafetida) instead of garlic and onion. I didn't have lime so used lemon zest. I like it and I will make it again. Thank you 🙏🏼

        Reply
        • The Pesky Vegan

          September 12, 2022 at 1:14 pm

          Good stuff, glad to hear you enjoyed the recipe!

          Reply
      8. 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
      9. 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
      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. 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
      12. 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
      13. 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
      14. 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
      15. 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
      16. 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
      17. 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
      18. 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
      19. 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

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