This post may contain affiliate links. Read the full disclosure here.
This vegan jackfruit curry is the best because it's healthy, plant based, and made with young canned jackfruit. In addition, it's so easy to make, gluten free, dairy free, perfect for meal prep, or weeknight dinners.
I love using jackfruit in my recipes because it's so versatile and works great in many dishes like jackfruit stew, vegan chicken noodle soup, vegan buffalo chicken dip, BBQ jackfruit pizza or BBQ jackfruit sandwiches. This vegan curry is another favorite because it's very hearty.
You can also customize this recipe by adding more veggies. It's an easy way to incorporate more vegetables into your meals and leftovers taste even better.
Before we jump into the recipe, let's talk about how you can customize it and learn some tips.
What is Jackfruit?
It is a very large and prickly fruit that grows on a tropical tree and is most common in Asian cuisines. It is also increasingly being used as a vegan and vegetarian substitute for meat.
How to make vegan jackfruit curry
Preparing jackfruit is a lot easier than you think but most importantly, you will need to buy jackfruit in water or brine, not in syrup! I prefer buying it in water because I like that it doesn't have the brine flavor.
Sweet Potato and Tomato Puree
Sweet potato works great because it gives sweetness and makes it more filling. I like using tomato puree instead of diced tomatoes because it makes the sauce very smooth. But if you have diced tomatoes, you can just blend them until and smooth before using it.
Onion, Garlic, ginger and jalapeno pepper
I like using yellow onions because I find they caramelize better and work great with lots of garlic. Using fresh ginger gives so much flavor so I don't recommend subbing for ginger powder. I also like adding jalapeno or serrano pepper but you can omit it if you don't like the heat.
Vegetable broth or water
You can either use vegetable broth or water for this dish but broth gives more flavor. I recommend using low-sodium broth and then always adjust the salt.
Coconut Milk and Maple syrup
Full fat coconut milk makes this dish very creamy but if you are using light coconut milk, it won't be as creamy. Adding a little bit of maple syrup balances out all the flavors with some sweetness.
Spices and lemon juice
We will be using a combination of spices such as cumin, turmeric, garam masala, coriander and smoked paprika. I also add lemon juice at the end of the cooking for a tangy flavor.
Oil & Salt
I like using avocado oil for my cooking but you can use coconut or olive oil. I also like adding pink Himalayan salt but feel free to swap for regular sea salt.
How to make it
- First, you will start by preparing the rinsed and drained jackfruit by pulling it apart with your hands to give it a shredded meat texture. You can chop the jackfruit seeds into small pieces or discard them.
- Next, add oil in a large pot or dutch oven over medium heat and cook the onions until soft for a few minutes. And then add the garlic, ginger, jalapeno, cook for about a minute.
- Now, you can add the spices and then cook for another minute until fragrant. Add the jackfruit and sweet potatoes into the pot and cook for 5 minutes.
- Next, add the coconut milk, water/broth, maple syrup, and tomato puree, then cook for about 30 minutes until sweet potatoes are soft. Turn off the heat and squeeze the lemon juice in and stir. You can garnish it with cilantro or parsley and serve over rice or naan bread.
Tips & Variations
- If the jackfruit curry is thick, you can add more water/ broth if you like.
- You can add cauliflower, bell peppers or other veggies you like.
- Always adjust to taste and add more salt if needed.
How to store jackfruit curry
When stored properly, vegan jackfruit curry will last 4 to 5 days so just place it in an air-tight container and then store it in the fridge. Leftovers will be thicker so you can add some water or broth before reheating it.
It's easy to put this delicious, filling, and satisfying vegan and vegetarian curry on the table. It is also:
- Hearty and Healthy
- Cozy & Comforting
- Dairy free & Gluten free
- Meal prep friendly and perfect for weeknights
More plant based curries to try
- VEGAN PUMPKIN CURRY
- BUTTERNUT SQUASH CURRY
- THAI RED CURRY
- CHICKPEA TOMATO SPINACH CURRY
- VEGAN POTATO CURRY
- VEGAN PEANUT CURRY
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan jackfruit curry is healthy, plant based, and made with young canned jackfruit. It's so easy to make, gluten free, dairy free, perfect for meal prep, or weeknight dinners.
- 1 tablespoon avocado oil or coconut oil
- 1 large yellow onion (diced)
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 serrano or jalapeno pepper (diced, remove seeds if preferred)
- 1 ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 ½ teaspoon garam masala
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 (14-ounce) cans green young jackfruit in water or brine (drained and rinsed)
- 2 medium sweet potatoes (peeled and diced)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon maple syrup
- ½ cup to ¾ cup water (adjust)
- 2 cups tomato puree
- 1 tablespoon freshly squeezed lemon juice
- chopped cilantro or parsley for serving
- Start by preparing the rinsed and drained jackfruit by pulling it apart with your hands to give it a shredded meat texture. You can chop the jackfruit seeds into small pieces or discard them.
- Add oil in a large pot or dutch oven over medium heat and cook the onions until soft for 5 minutes. Add the garlic, ginger, jalapeno into the pot and cook for about a minute.
- Add the cumin, turmeric, garam masala, coriander, smoked paprika, salt, cook for another minute until fragrant. Add the jackfruit and sweet potatoes into the pot and cook for 5 minutes.
- Next, add the coconut milk, water/broth, maple syrup and tomato puree, cook for about 30 minutes until sweet potatoes are soft. Turn off the heat and squeeze the lemon juice in and stir.
- Garnish it with cilantro or parsley and serve over rice or naan bread.
If the jackfruit curry is thick, add more water/ broth if you like.
You can add cauliflower, bell peppers or other veggies.
Always adjust to taste, add more salt if needed.
- Serving Size: 8
- Calories: 214
- Sugar: 14.8g
- Sodium: 336.4mg
- Fat: 11.4g
- Trans Fat: 0g
- Carbohydrates: 27.9g
- Fiber: 3.5g
- Protein: 3.6g
- Cholesterol: 0mg
Keywords: vegan jackfruit curry, vegetarian jackfruit curry, indian jackfruit curry