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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 1 vote
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)

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.

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.
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    * 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