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Vegan Jackfruit Curry

Posted in : Vegan / Gluten Free on by : Simmi Iyer

A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan curry, served with salted peanuts

Make this vegan jackfruit curry for a comforting dinner


  • coconut oil 1 tbsp, for frying
  • onion 1, finely chopped
  • garlic 2 cloves, chopped
  • ginger thumb-size piece, chopped
  • cumin seeds 1 tsp
  • massaman curry paste 6 tbsp, (we used Blue Dragon)
  • lemongrass 1 stalk, peeled and chopped
  • red chilli 1, finely chopped
  • coconut milk 400ml tin
  • potatoes 400g, cut into chunks
  • kaffir lime leaves 3
  • cinnamon stick 1
  • tomato purée 1 tbsp
  • palm sugar or soft light brown sugar 1 tbsp
  • limes 2, 1 juiced and 1 to serve
  • jackfruit 400g tin, drained and chopped into bite-size pieces
  • salted peanuts 100g, roughly chopped, plus 30g for the top
  • coriander a handful of leaves, to serve
  • jasmine rice to serve


  • STEP 1.Heat the coconut oil in a large wide pan and fry the onion for 10 minutes until softened and starting to turn golden.
  • STEP 2.Add the garlic, ginger and cumin seeds, and fry for a further 5 minutes. Add the curry paste, lemongrass and chilli, and cook for a couple of minutes until incorporated.
  • STEP 3.Pour in the coconut milk and 150ml of water, and simmer for 5 minutes. Then add the potatoes, lime leaves, the juice of 1 lime, and cinnamon stick, and simmer for 20 minutes. Add the tomato purée and sugar, and, once mixed through, turn down the heat, add the jackfruit and simmer again for another 10 minutes. Once the jackfruit has softened, break it up into pieces with the side of a spoon and add the chopped peanuts. Add a splash of water if you want to make it more saucy.
  • STEP 4.Finish with extra peanuts scattered on top, coriander leaves and an extra squeeze lime, if you like. Serve with jasmine rice

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