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Run down plated up with banana

Curry Jackfruit Run Down

A meat free twist of the infamous Jamaican mackerel run down dish
Course Main Entree
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 289kcal
Author Charla


  • 2 cans jackfruit drained and rinsed
  • 1 tbsp curry powder see post for recipe link
  • 1 medium onion chopped
  • 2 scallion chopped
  • 4 garlic cloves minced
  • 2 tsp fresh ginger grated
  • 6 pimento berries or ½ tsp ground allspice
  • 4 sprigs thyme or ½ tsp dried
  • 1 can full fat coconut milk
  • 1 tsp all purpose seasoning see post for recipe link
  • 1 tsp black pepper
  • 2 medium tomatoes chopped
  • additional pink salt/black pepper/all purpose seasoning to taste
  • 2 tbsp olive oil or coconut oil
  • scotch bonnet (small amount for spice) optional


  • Remove the core from the chunks of jackfruit and shred, it should pull apart with ease using a fork or fingers and set aside.

  • Heat the oil in a dutch pot/oven/casserole dish on medium heat

  • Saute the onion, scallion, garlic and ginger until soft and translucent

  • Add the curry and proceed to cook the curry powder with the onions etc.. for 2 minutes

  • Fold in the tomatoes then add the other seasoning - pimento, all purpose seasoning, thyme, black pepper, scotch bonnet (if using).

  • Pour in the coconut milk and bring to a rolling boil and add ½ tsp more of curry powder for an extra kick.

  • Reduce the heat to medium-low and simmer for 15-20 minutes until the milk thickens slightly.
  • Fold in the jackfruit  then leave to simmer further for another 10-15 minutes.

  • Do a taste test and add pink salt and any additional all purpose seasoning/black pepper to taste and serve.


  • Make sure the jackfruit you are using is "green" "young" you don't want the sweet stuff which is used for desserts.
  • Jackfruit comes in its own water make sure to thoroughly rinse off your jackfruit or better still leave it to soak for a while if possible.
  • To shred the jackfruit you need to cut the core and discard (the thickish triangle part) then pull part the stringy bits.
  • I used my own homemade curry powder and all purpose seasoning which I will leave the link to.
  • If you cannot get hold of pimento berries use ground allspice instead
  • Fresh thyme is more fragrant but dried works too
  • If you don't care for heat/spiciness omit the scotch bonnet pepper or use a chilli/habarnero instead if you can't source scotch bonnet.
  • Make sure the coconut milk is full fat or else the milk will not thicken up


Calories: 289kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 19g | Sodium: 19mg | Potassium: 447mg | Fiber: 3g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 5mg