Jackfruit curry is a flavorful and hearty dish that pairs wonderfully with a variety of sides to complement its rich, spiced flavors. Basmati rice is a classic choice—its long grains absorb the curry beautifully, helping to balance the complex flavors while adding a satisfying texture. 

For a more indulgent option, naan bread is an excellent pairing. 

The soft, warm bread, with its slight char from the tandoor, is perfect for scooping up the curry, adding an extra layer of flavor. If you’re looking for a nutritious twist, quinoa is a great alternative. 

Serving the curry over quinoa not only adds protein but also provides a gluten-free option that pairs well with the dish. 

To cool things down and add a refreshing contrast, a cucumber raita is a perfect accompaniment. The creamy, cool nature of the raita helps cut through the richness of the curry, balancing the heat and spices. 

These pairings enhance the overall meal, making jackfruit curry an even more satisfying and well-rounded experience.

If you’ve ever wondered how a fruit could possibly fill the shoes of meat in a savory dish, you’re not alone. 

Jackfruit is more than just a tropical treat; it’s a superstar in vegetarian and vegan kitchens everywhere. Growing up, I never considered fruit could be central to a savory dish. However, cooking with jackfruit opened my eyes to its versatility.

In this exploration, I’m going to share not just a recipe but the adventure that comes with creating jackfruit curry. You’ll find insights, tips, and a few laughs along the way. Let me show you how to make this mouth-watering dish!

What is Jackfruit Curry?

Jackfruit curry is a flavorful dish that combines young jackfruit with a medley of spices and vegetables. The jackfruit mimics the texture of pulled meat, making it a fantastic option for those seeking plant-based meals. 

With its rich nectarous sweetness, the curry creates a beautiful balance of flavors. The soft texture of jackfruit absorbs spices well, making it a worthwhile companion to bold ingredients.

Why This Recipe Works

This jackfruit curry recipe works wonders because of its balance. Each ingredient plays an essential role, creating depth and complexity. The spices bring a warmth that dances on the tongue, while the jackfruit provides a hearty base. 

Plus, the coconut milk ties it all together with a creamy richness. If you’re looking for a dish that satisfies both hungry appetites and curious palates, you’ve found it.

What You’ll Need to Make This Dish

Gathering your ingredients is part of the fun. Here’s what you’ll need for your jackfruit curry:

• 1 tablespoon of pure coconut oil
• 1 large yellow onion, finely chopped
• 6 cloves of garlic, minced to a paste
• 2-inch knob of fresh ginger, finely grated
• 1 serrano chili pepper, finely chopped
• 1 1/2 teaspoons of aromatic cumin seeds
• 1 1/2 teaspoons of pungent black mustard seeds
• 1 teaspoon of vibrant ground turmeric
• 2 teaspoons of warm garam masala spice mix
• 1 teaspoon of ground coriander
• 1 teaspoon of fiery Indian red chili powder
• 1 teaspoon of either sweet or hot paprika,
• 6 to 8 curry leaves, either dried or freshly picked
• 3 medium-sized sweet potatoes (each about 6–8 ounces), peeled and diced into uniform 3/4-inch cubes
• 3/4 cup of water (or 1 cup if cooking on the stovetop)
• 1 8-ounce can of pure tomato puree
• 1 can of rich, full-fat coconut milk
• 4-5 cups of tender baby kale or spinach,
• 2 cans of tender young jackfruit, drained and shredded
• 1 tablespoon of freshly squeezed lemon or lime juice
• 1/2 cup of freshly chopped cilantro leaves and delicate stems
• 1 teaspoon of ground fennel seeds
• 1/4 cup of roasted cashews

How to Make Jackfruit Curry?

Now that you have everything, let’s dive into the exciting part—cooking!

Step-by-Step Instructions

Step 1: Prepare the Aromatics

Start by heating the coconut oil in a large pot over medium heat. Once it’s hot, add your chopped onion. Stir occasionally until it becomes translucent, about 5-7 minutes. This step will lay the foundation for your flavorful base.

Step 2: Add the Garlic, Ginger, and Spices

Next, add the minced garlic and grated ginger. The aroma will be wonderful! Sauté for another minute, then toss in the cumin and black mustard seeds. Allow them to sizzle for a few seconds until fragrant.

Step 3: Spice Things Up

Now it’s time to ramp up the spice. Add the turmeric, garam masala, coriander, chili powder, and paprika. Stir them in, coating the aromatics evenly. The colors will start to stand out, and your kitchen will smell inviting.

Step 4: Stir in the Jackfruit and Sweet Potatoes

Add the diced sweet potatoes and shredded jackfruit to the pot. Mix well so that everything is coated with the spices. This is where you buckle up; the sweet potatoes will complement the jackfruit beautifully.

Step 5: Add Liquids

Pour in the water and tomato puree. This forms the base of your curry. Allow the mixture to come to a simmer. Once simmering, cover the pot and let it cook for about 15 minutes, or until the sweet potatoes are tender.

Step 6: Introduce Coconut Milk

After the sweet potatoes are tender, stir in the coconut milk and greens (kale or spinach). Cook for an additional 5-7 minutes until the greens are wilted and all ingredients are well integrated.

Step 7: Final Touches

Finish it off with the lemon juice, cilantro, and ground fennel seeds. Give it a gentle stir and then taste. Adjust seasoning if you feel it needs a bit more salt or spice.

Tips for Perfect Jackfruit Curry

• Choose Young Jackfruit: Look for canned young jackfruit in brine or water. This variety is less sweet and has the right texture for savory dishes.
  
• Adjust Spice Levels: Add more chili if you’re looking for a spicier kick or reduce it for a milder flavor.
  
• Add Veggies: Don’t hesitate to throw in other vegetables like peas or carrots. They add color and nutrients.
  
• Let it Sit: Let the curry sit for a while after cooking for the flavors to meld. It might taste even better the next day!
  
• Use Fresh Herbs: Don’t skimp on the cilantro—it adds a fresh burst that brightens the dish.

How to Store Leftovers

Once you’ve had your fill, store any leftovers in an airtight container. It keeps well in the fridge for about three to four days. You can also freeze it in a freezer-safe container. It should last for about three months, though I doubt it will last that long!

How Would I Recommend Serving Jackfruit Curry?

When it comes to serving jackfruit curry, here are a few suggestions that will impress:

• Serve with Basmati Rice: The fluffy rice perfectly balances the flavors of the curry. Let the rice soak up the delicious sauce with each bite.
  
• Pair with Soft Naan Bread: Use naan to scoop your curry. It creates a delightful interaction of textures and tastes.
  
• Top with Roasted Cashews: Sprinkle some roasted cashews on top before serving. They add crunch and a nutty flavor that plays well with the dish.
  
• Alongside a Fresh Salad: A simple cucumber and tomato salad dressed with lemon enhances the meal with freshness. It also helps cleanse the palate.
  

What Alternatives Can You Use for the Ingredients if Not Available?

If you can’t find certain ingredients, don’t worry! Here are some substitutes:

• Coconut Oil: Olive oil or vegetable oil can be used if coconut oil is unavailable, though the flavor will differ slightly.
  
• Canned Jackfruit: If you can’t find canned jackfruit, king oyster mushrooms can be a great stand-in due to their meat-like texture.
  
• Coconut Milk: If you don’t have coconut milk on hand, try using cashew cream or regular heavy cream, although it alters the flavor profile.
  
• Sweet Potatoes: If sweet potatoes are not around, regular potatoes or butternut squash can be used instead.
  

How To Make Jackfruit Curry

Jackfruit curry is a flavorful and hearty dish that pairs wonderfully with a variety of sides to complement its rich, spiced flavors.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Indian

Servings 5

Calories 642 kcal

Equipment

• Large pot

Ingredients

  

1x2x3x

• 1 tablespoon of pure coconut oil
• 1 large yellow onion finely chopped
• 6 cloves of garlic minced to a paste
• 2- inch knob of fresh ginger finely grated
• 1 serrano chili pepper finely chopped
• 1 1/2 teaspoons of aromatic cumin seeds
• 1 1/2 teaspoons of pungent black mustard seeds
• 1 teaspoon of vibrant ground turmeric
• 2 teaspoons of warm garam masala spice mix
• 1 teaspoon of ground coriander
• 1 teaspoon of fiery Indian red chili powder
• 1 teaspoon of either sweet or hot paprika
• 6 to 8 curry leaves either dried or freshly picked
• 3 medium-sized sweet potatoes each about 6–8 ounces, peeled and diced into uniform 3/4-inch cubes
• 3/4 cup of water or 1 cup if cooking on the stovetop
• 1 8- ounce can of pure tomato puree
• 1 can of rich full-fat coconut milk
• 4-5 cups of tender baby kale or spinach
• 2 cans of tender young jackfruit drained and shredded
• 1 tablespoon of freshly squeezed lemon or lime juice
• 1/2 cup of freshly chopped cilantro leaves and delicate stems
• 1 teaspoon of ground fennel seeds

Instructions

 

• Start by heating the coconut oil in a large pot over medium heat. Once it’s hot, add your chopped onion. Stir occasionally until it becomes translucent, about 5-7 minutes. This step will lay the foundation for your flavorful base.
• Next, add the minced garlic and grated ginger. The aroma will be wonderful! Sauté for another minute, then toss in the cumin and black mustard seeds. Allow them to sizzle for a few seconds until fragrant.
• Now it’s time to ramp up the spice. Add the turmeric, garam masala, coriander, chili powder, and paprika. Stir them in, coating the aromatics evenly. The colors will start to stand out, and your kitchen will smell inviting.
• Add the diced sweet potatoes and shredded jackfruit to the pot. Mix well so that everything is coated with the spices. This is where you buckle up; the sweet potatoes will complement the jackfruit beautifully.
• Pour in the water and tomato puree. This forms the base of your curry. Allow the mixture to come to a simmer. Once simmering, cover the pot and let it cook for about 15 minutes, or until the sweet potatoes are tender.
• After the sweet potatoes are tender, stir in the coconut milk and greens (kale or spinach). Cook for an additional 5-7 minutes until the greens are wilted and all ingredients are well integrated.
• Finish it off with the lemon juice, cilantro, and ground fennel seeds. Give it a gentle stir and then taste. Adjust seasoning if you feel it needs a bit more salt or spice.

Nutrition

Calories: 642kcalCarbohydrates: 108gProtein: 18gFat: 23.4gSaturated Fat: 6.4gCholesterol: 23mgSodium: 489mgFiber: 28gSugar: 56g

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Conclusion

Creating jackfruit curry isn’t just about cooking; it’s an experience. With its vibrant flavors and tantalizing scents, this dish can quickly become a favorite in any household. Whether you’re a seasoned chef or a novice in the kitchen, this recipe offers a chance to explore new flavors. Don’t shy away from improvising and making it your own. 

Ultimately, jackfruit curry is about nourishment, creativity, and enjoyment. So grab your ingredients, invite some friends over, and dive into a delicious adventure that celebrates the beauty of plant-based cooking!

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