Vegan Jackfruit Curry: A Flavorful & Easy Plant-Based Meal
1 hour
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About Vegan Jackfruit Curry: A Flavorful & Easy Plant-Based Meal
Craving a vibrant, flavorful curry that's both easy and satisfying? This vegan jackfruit curry is a plant-based powerhouse, bursting with aromatic spices and tender jackfruit that will tantalize your taste buds.The jackfruit beautifully absorbs the rich, homemade curry sauce, mimicking the texture of chicken or meat for a hearty, comforting meal. It's the perfect weeknight dinner when you're short on time but craving big flavor.Serve this fragrant curry over a bed of fluffy rice for a complete and unforgettable culinary experience. You won't believe how easy it is to create such a delicious and satisfying vegan dish!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Jackfruit
- 1 bowl Young Jackfruit drained, green, in water or brine
Spice Paste
- 1 tsp Curry Powder
- 1 tsp Garam Masala
- 2 tsp Coriander ground
- 1 tsp Turmeric Powder
- 1 tsp Paprika
- 2 tsp Pepper black
- 1-2 tsp Salt or to taste
Aromatics and Vegetables
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1 Tbsp Garlic minced
- 1 Tbsp Ginger minced
- 1 cup Onion chopped
- 1/2 cup Bell Peppers chopped
Other
- 1 cup Vegetable Stock
- 2 tsp Lime Juice
- 2 Tbsp Olive Oil
Instructions
- Drain the jackfruit and use your fingers or two forks to shred it into smaller, bite-sized pieces. This helps the jackfruit absorb the curry flavors more effectively.
- In a small bowl, combine the curry powder, garam masala, ground coriander, turmeric powder, paprika, black pepper, and salt. Add a little water, a tablespoon at a time, and mix until a thick paste forms. This paste intensifies the flavors of the curry.
- Heat the olive oil in a large, shallow saucepan or pot over medium heat. Add the cumin seeds, mustard seeds, and fennel seeds. Sauté until they begin to pop and release their fragrance, about 30 seconds. This blooming process enhances the flavor of the spices.
- Add the minced ginger and garlic to the pan and sauté for about a minute until fragrant. Then, add the chopped onion and sauté until translucent, about 5 minutes. This builds a flavorful base for the curry.
- If any spices or vegetables stick to the bottom of the pan, add a splash of water or vegetable stock and scrape them up to incorporate their flavor back into the curry.
- Add the bell pepper to the pan and sauté for a minute. Then, add the prepared spice paste and mix well to coat the vegetables. Cook for another 2-3 minutes, stirring constantly, to allow the spices to toast and deepen their flavor.
- Add the shredded jackfruit to the pan and mix well to coat it with the spice mixture. Pour in the vegetable stock and lime juice. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the jackfruit is tender and has absorbed the flavors of the curry.
- If you prefer a thicker curry, you can simmer it uncovered for a few more minutes to reduce the sauce. Taste and adjust the seasoning with salt and pepper as needed.
- Serve the jackfruit curry hot with steamed rice or other accompaniments like naan bread or roti.
Recipe Notes
Good To Know
- This recipe was shared by home chef Geeta Biswas.
Expert Tips
- For a richer flavor, sauté the jackfruit in coconut oil before adding it to the soup.
- Adjust the spice level by adding more or less chili powder to your preference.
- If using canned jackfruit, be sure to rinse it thoroughly before adding it to the soup.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Also See
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 29gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1216mgPotassium: 551mgFiber: 9gSugar: 5gVitamin A: 5905IUVitamin C: 69mgCalcium: 103mgIron: 3mg
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4 Comments
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This looks amazing! Thanks for sharing.
This is awesome! Can’t wait to cook it.
I’m excited to try this recipe!
Looks so incredible! Thank you for sharing.