Jackfruit vegan curry recipe

The meatiest vegan curry you’ll ever eat, this uses jackfruit and is infused with aromatic spices.

Ingredients

  Metric  Cups  Imperial 

• 1 glug of olive oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 red chillies, chopped
• 2 onions, chopped
• 5 garlic cloves, peeled and chopped
• 1 x 2.5cm/0.5in piece of ginger, peeled and chopped
• 2 x 400g/14oz tins of green jackfruit pieces, drained and rinsed to remove as much salt as possible
• 400 g rice
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 2 tbsp tomato purée
• 500 ml passata
• 2 tbsp coconut cream

• 1 glug of olive oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 red chillies, chopped
• 2 onions, chopped
• 5 garlic cloves, peeled and chopped
• 1 x 2.5cm/0.5in piece of ginger, peeled and chopped
• 2 x 400g/14oz tins of green jackfruit pieces, drained and rinsed to remove as much salt as possible
• 14.1 oz rice
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 2 tbsp tomato purée
• 17.6 fl oz passata
• 2 tbsp coconut cream

• 1 glug of olive oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 red chillies, chopped
• 2 onions, chopped
• 5 garlic cloves, peeled and chopped
• 1 x 2.5cm/0.5in piece of ginger, peeled and chopped
• 2 x 400g/14oz tins of green jackfruit pieces, drained and rinsed to remove as much salt as possible
• 14.1 oz rice
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 2 tbsp tomato purée
• 2.1 cups passata
• 2 tbsp coconut cream

Details

• Cuisine: British
• Recipe Type: Jackfruit
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Serves: 4

Step-by-step

1. Add a glug of oil to a frying pan (skillet), plus the cumin seeds and mustard seeds, pan-frying for a minute to release the aroma. Add the chopped red chillies, chopped onions, chopped garlic cloves and chopped ginger. Cook until the onions are soft and translucent.
2. Meanwhile, cook the rice according to the instructions on the packet.
3. To the ingredients in the frying pan, add the ground coriander, turmeric, tomato purée and the jackfruit. Mix together, pour in the passata, cover your pan and cook for 10 minutes.
4. Uncover and shred the jackfruit a bit, then allow the sauce to thicken. Add the coconut cream and a little water if necessary. Mix everything together.
5. Bubble the curry down until it is nice and thick. Serve on a bed of steaming rice.

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