Hearty & Flavorful Jackfruit Seed Curry (Vegan & Gluten-Free)
40 minutes
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About Hearty & Flavorful Jackfruit Seed Curry (Vegan & Gluten-Free)
Unlock the secret of jackfruit with this incredibly flavorful vegan curry. Transform often-discarded seeds into a hearty, nutritious meal bursting with aromatic spices and creamy coconut milk.The subtle nuttiness of the jackfruit seeds complements warm turmeric, cumin, coriander, and a touch of chili. Simmered to perfection, this easy curry is both deeply satisfying and surprisingly simple to prepare.Perfect for a weeknight meal or a special occasion feast, this dish is healthy, delicious, and naturally vegan and gluten-free. Experience resourceful cooking at its finest!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Jackfruit Seeds
- 1 cup Jackfruit Seeds
Spices
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
Other Ingredients
- 2 Tbsp Tomato Purée
- ½ cup Coconut Milk
- 2 Tbsp Oil
- 1 ½ tsp Salt or to taste
Instructions
- Boil the jackfruit seeds until tender. This will take about 20-25 minutes. Once cooked, drain the seeds and peel off the outer skin. Set aside.
- Heat the oil in a pan over medium heat. Add the turmeric powder, cumin seeds, coriander powder, and red chili powder. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the tomato purée and the prepared jackfruit seeds to the pan. Stir well to coat the seeds with the spice mixture. Sauté for 2-3 minutes.
- Sprinkle a little water into the pan, about ¼ cup, to create steam and help the spices meld with the jackfruit seeds. Cover the pan and let it simmer for 5 minutes.
- Remove the lid and add the garam masala and salt. Stir well to combine. Reduce the heat to low and pour in the coconut milk. Stir gently to incorporate.
- Simmer the curry for another 5 minutes, allowing the flavors to deepen and the sauce to thicken slightly. Taste and adjust salt as needed.
Recipe Notes
Good To Know
- Can be served with rice, chapati, paratha, etc.
- For an even creamier texture and richer flavor, lightly crush a few of the boiled jackfruit seeds before adding them to the curry to help thicken the sauce naturally.
- If you prefer a tangier taste, add a splash of tamarind water or a squeeze of fresh lime juice just before serving to enhance the curry’s sour notes.
- Roast the boiled jackfruit seeds in a little ghee before simmering in the curry to impart a toasty aroma and deeper, nuttier flavor.
- Leftover curry can be blended into a chunky dip or spread—delicious on toasted bread or with crackers as a Bengali-inspired snack.
Expert Tips
- For a spicier curry, add a few chopped green chilies or a pinch of cayenne pepper along with the other spices.
- If using canned jackfruit, be sure to rinse it thoroughly to remove any excess brine or sweetness.
- Fresh curry leaves added towards the end of cooking will enhance the aroma and flavor of the dish.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 152kcalCarbohydrates: 4gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1710mgSugar: 4g
Geeta Biswas
Articles: 919
4 Comments
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What a delicious recipe! Thanks for posting.
Looks so yummy! Excited to make it.
Such a tempting dish! Thank you.
I’m in love with this recipe already!