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Curried jackfruit recipe – fool your non vegan friends with this delicious, aromatic one pan curry made from meaty young jackfruit simmered in coconut milk with veggies.
An abundance of jackfruit recipes are the lastest meat free substitute to hit the culinary world. I’m so excited to share this curried jackfruit recipe with you all.
If you’re new to vegan cooking or simply not in the “know” no worries because this recipe will keep you up to speed. Vegan cuisine has officially gone up a notch thanks to some good old jackfruit.
What is jackfruit?
Jackfruit is a crop that originates from south Asia, but you will find it growing in the tropics too. In countries like Hawai’i, Brazil, Australia, the Caribbean region and of course various parts of Asia. While there are various types of Jackfruit species
I’m not going to bore you with the names and ways to distinguish between them. Chances are you probably won’t need that type of information so it would just serve as unnecessary babble.
The difference between ripe and unripened jackfruit
What you do need to know are the two stages of formation – ripe and unripe, otherwise known as “young” and “mature“. For this recipe you will need the green jackfruit in other words, one that hasn’t matured yet. If you’re living in a tropical region, you will already know what type of jackfruit I’m referring too.
A young jackfruit that hasn’t turned yet has more of dense texture with a savoury taste. This unriped stage is ideal for using as vegetable meat. The soft interior can cut into chunks or shred like meat, resembling pulled pork or chicken.
The aforementioned is the texture that we will be working with today. Moreover, this “meaty” texture is what’s used in Asian cooking to make vegan stir fries, curry etc..
Where to purchase jackfruit from
For convenience you can purchase green jackfruit in a can. Do make sure it’s green and NOT the ripe jackfruit that’s a yellow hue in syrup.
Most Asian supermarkets carry jackfruit so be sure to go to an ethnic supermarket because there’s a higher chance of finding it there.
How to cook curried jackfruit
This jackfruit curry has a Caribbean flare to it thanks to the pimento berries, coconut milk, scotch bonnet and thyme. It’s made with okra and sweet potato (red skin -caribbean potatoes) which gives a healthy balance of greens (you can add more if you wish and Carbohydrates. There’s really not need to add rice which I know is a stable for the Caribbean diet.
Notes for the curried jackfruit recipe
- Make sure to buy “young” jackfruit. It should state what it is on the can.
- Jackfruit is a vegan friendly meat substitute and gluten free and paleo approved
- I used the curry powder that is did in the gungo peas coconut curry or simply use what you prefer.
- If you cannot find scotch bonnet use a fresh chilli, or jalapeno (uncut)
- Pimento berries is also known as allspice
- You can buy jackfruit from most Asian supermarkets.
- Use orange sweet potatoes to substitute Caribbean sweet potato if you cannot source it.
Have curried jackfruit with brown rice
Delicious meat free curried jackfruit recipe
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4 1x
- Category: Main entree
1 can of jack fruit, drained and cut into chunks
1 large red skin caribbean sweet potato (or use two small ones), peel and chopped
a handful of whole okra
1/2 tbsp of curry powder (see post)
4 garlic cloves, minced
1 thumb sized piece of ginger, peeled and minced
1 medium onion, chopped
2 large scallion, chopped
2 pimento berries or 1/4 tsp of ground allspice
4 sprigs of thyme
1 small can of tomato
1 can of full fat coconut milk
2 tsp of parsley
1 scotch bonnet
2 tsp of coconut sugar (optional)
1 bay leaf
himalayan pink salt and pepper to taste
2 tbsp of coconut oil
Melt the coconut oil in a skillet on medium heat. Then proceed to sautee the onion, garlic and scallion until they soften and the white onion is translucent.
Stir in the curry powder, pimento berries, thyme and bay leaf. Move the pan in a back and fourth motion so the bay leaf and berries are exposed to the bottom of the pan so they can release their flavour.
Pour in the chopped tomato and carefully fold in the jack fruit, sweet potato and okra into the curry mixture so all the ingredients are fragrant.
Season parsley along with the desired amount of pink salt and pepper. I used roughly 1 tsp of each.
Finally add the coconut milk and scotch bonnet.
Bring the pan to a rolling boil before reducing to a simmer with the lid on for 15 minutes until the sauce from the curry thickens.
- Calories: 390
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 5g