This Easy Vegan Jackfruit Curry is creamy, hearty and perfect for cold winter nights!
If you've never tried jackfruit before, this curry is a get recipe to give it a try! For a complete meal, I love serving this plant-based curry over rice.
Winter is in full force here in Michigan and it's so cold.
After spending almost two weeks in warm, sunny Florida, I am readjusting to the cold temperatures.
This week I have been all about the warm, cozy foods including this Easy Vegan Jackfruit Curry.
This curry is perfect for those cold Winter nights when you are craving something warm and cozy.
The base of this Easy Vegan Jackfruit Curry is onion, fresh ginger, garlic, and a jalapeno.
Normally I like to use full-fat coconut milk to add a creaminess to curries.
For this recipe, I decided to use just the coconut cream part. Just using the coconut cream, makes this curry extra creamy and luxurious.
Jackfruit adds a meaty texture to this plant-based curry.
Jackfruit has become one of my favorite plant-based meat substitutes. I just love how it easily shreds.
I think that you'll love this Easy Vegan Jackfruit Curry because it's:
Easy
One Pot Meal
Hearty
Warm
& Comforting
what to serve with the curry
I like to serve this curry along side some steamed white rice.
I make a batch of rice after I shred the jackfruit. Since white rice only takes about 15 minutes to cook, the curry and rice should be done around the same time.
Perfect for an easy weeknight meal!
If you love this jackfruit recipe, you'll love these other recipes using jackfruit:
Jackfruit Salsa Verde Tostadas
Jackfruit Tacos with Rice
Slow Cooker BBQ Peach Jackfruit
Slow Cooker BBQ Jackfruit
Easy Vegan Jackfruit Curry
An easy one-pot plant-based curry that is creamy, hearty and perfect for cold winter nights!
Ingredients
- 2 Tablespoon Neutral Vegetable Oil { I used Avocado Oil}
- 1 Large Yellow Onion, diced
- 1 teaspoon Fresh Ginger, minced
- 3 Garlic Cloves, minced
- 1 Jalapeno, seeded and minced
- 2 Tablespoons Curry Powder
- 1 Tablespoons All Purpose Flour or GF Flour*
- 1 Cup Vegetable Stock
- Coconut Cream from the top of one can of full-fat coconut milk**
- 1 15 ounce Can Diced Tomatoes
- 1 20 ounce Can Jackfruit packed in water or brine, drained and rinsed
- Salt and Black Pepper to taste
Instructions
- In a large dutch oven or soup pot, heat the oil over medium heat. Once hot add the diced onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced ginger, garlic and jalapeno. Cook 2 minutes. Add the curry powder, stir, making sure to coat everything with the curry. Cook 1 minute.
- Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes.
- Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. Cook for 20-25 minutes.
- Carefully use two forks to shred the jackfruit. If you are making some white rice to go along the curry, this is the point when I make the rice.
- Cover the curry and cook for anonther 10-15 minutes. Add salt and pepper to taste.
- Serve and enjoy!
Notes
*For a gluten-free version, I like to brown rice flour.
**The day before you plan to make the curry, refrigerate your can of full-fat coconut milk. When you are making the curry, open the can and scoop out just the cream on top.
Xo Jeni
Helen Langer
This recipe looks wonderful! However my husband will not eat anything with coconut milk, could I substitute yogurt (we are not vegan). Thank you.
Jeni
Thank you! It is one of my favorites! I have never tried to use yogurt in curry recipes, so I'm not sure how it would turn out. For a dairy version, I actually think heavy cream would be a good substitute.
Julie
Hi - might you have an idea of what 1 serving would be for calorie , carbs and fat? Or even better how many points this might be for Weight Watchers?🤔 Thank you for your help -
Zara
Tried this recipe recently and really liked it. I was thinking of adding vegetables or mushrooms but I decided not to for the first time making it and I'm glad I didn't. The sauce was lovely.
Ronda
I often don’t have time to cook. I like making this recipe over the weekend and having it throughout the week! So filling and delicious
Jeni
I'm so glad that you enjoyed the recipe! This is a great one for meal prepping!
Samantha
I’ve heard of jackfruit before, but didn’t actually know anything about it. Thanks for all that info. I had no idea how or what to use it in. I’m intrigued now!
Teemun
Im on vegan diet, so this will help, thank you!