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curry jackfruit with rice and asparagus
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Curried Jackfruit

Learn how to make some homemade curried jackfruit from scratch. Go ahead and fool your non vegan friends with this delicious, aromatic one pan curry dish made from chunks of young jackfruit simmered in coconut milk with an array of vegetables.
Course Main Entree
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 223kcal
Author Charla

Ingredients

To season and cook the jackfruit

  • 20 oz can of jack fruit (567g) drained and cut into chunks
  • 1 tablespoon curry powder
  • 1 tablespoon all purpose seasoning
  • 4 tablespoon olive oil

To make the curry

  • 4 tablespoon olive oil
  • 2 tablespoon curry powder
  • 1 medium onion chopped
  • 2 large scallion chopped
  • 4 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • a handful of whole okra
  • 1 teaspoon paprika
  • ¼ teaspoon cumin
  • 1 teaspoon all purpose seasoning
  • ½ teaspoon raw cane sugar optional
  • 1 tablespoon chadon beni
  • 6 sprigs of thyme tied together
  • 1 tablespoon pimento berries or ¼ teaspoon of ground allspice
  • 2 tablespoon tomato paste
  • 1 tablespoon tamarind paste
  • 1 large red skin caribbean sweet potato chopped
  • 14 oz can of full fat coconut milk (400ml)
  • 1 scotch bonnet
  • himalayan pink salt and pepper to taste

Instructions

  • Place the jackfruit chunks in a medium sized bowl.
  • Season with the curry powder and all purpose seasoning then set aside.
  • On medium heat, add the olive oil to a medium sized frying pan or skillet.
  • Add the jackfruit and cook for a few minutes to lock in the seasoning.
  • Remove the jackfruit from the pan and set aside.
  • Replenish the pan with olive oil.
  • Add the curry powder and "burn" (cook) the curry powder for about one minute.
  • Add the onion, scallion, garlic and ginger and saute until soft and translucent.
  • Add the bell peppers and okra and cook for 3-5 minutes or until soft.
  • Add the paprika, cumin, all purpose seasoning, raw cane sugar (optional) and chadon beni,then stir so all of the ingredients are combined.
  • Add the thyme and pimento berries.
  • Add the tamarind paste, tomato paste, coconut milk, sweet potato and scotch bonnet pepper and stir.
  • Bring the pan to a rolling boil.
  • Reduce the heat to medium-low, put the lid on and simmer for up to an hour (stirring half way through).
  • Once cooked, remove the lid and do taste test and add pink salt and pepper to taste.
  • Discard the thyme stems and scotch bonnet pepper, before serving.

Video

Notes

    • 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.
    • You don't have to cut the jackfruit into triangles, you can shred it instead if you want to.
    • For best results, consume the curry immediately and don't freeze it.
    • Any leftovers should be refrigerated (when cool) for up to 2 days.
    • Make sure the jackfruit you are using is the GREEN/young savoury type and NOT the YELLOW type that's sweet and in syrup.
    • You can make this recipe with another meat substitute such as tofu if you wish
    • If you cannot find scotch bonnet use a fresh chilli, or jalapeno (uncut).
    • If you want your curry FIERY then cut into the scotch bonnet to release the heat or omit it if you want a mild curry.
    • Pimento berries is also known as allspice
    • You can buy jackfruit from most Asian/Caribbean supermarkets.
    • Use orange sweet potatoes to substitute Caribbean sweet potato if you cannot source it.

Nutrition

Calories: 223kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 115mg | Potassium: 416mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4889IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 2mg