This post contains affiliate links. Please see our disclosure policy.
Young green Jackfruit makes a great shredded meat sub. Easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavor.
On a Jackfruit roll with this easy Jackfruit Curry. Simple, well spiced and delicious!
Young Green Jackfruit is available in canned form in brine in Asian stores and some larger Indian stores. It is also available online on amazon or Indian stores. Jackfruit is called “Kathal” in Hindi which might be the name used in Indian stores. You might also be able to find the whole Green Jackfruit in the grocery section in asian stores or Indian stores depending on the store and season. Call and check before heading to the store as it is much cheaper in the stores than online.
Jackfruit has been used for ages in some cuisines. It is the largest tree borne fruit in the world and is rich in Vitamin C, B6 and potassium. It has a meaty interior with a mild flavor. The seeds of the fruit are edible too.
This Jackfruit curry uses a few spices. Use any that you have and add some garam masala. Cook longer to infuse the Jackfruit with flavor. Serve with rice, quinoa, couscous, flatbread or cooked grains of choice.
More easy curries and Jackfruit recipes from the blog
- Jackfruit Meatballs Tacos
- Cauliflower Kofta Curry -Baked Cauliflower Veggie Balls in sauce
- Tofu in Spinach curry – Palak tofu
- No Chicken Dhaba Chikn curry.
Whats your favorite way to serve Jackfruit?
For variation: You can also make this curry with cooked beans or chickpeas, or use shredded squash or vegan chikn subs.
Easy Jackfruit Curry
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds
- 2 bay leaves
- 2 dried red chilies
- 1 small onion, chopped
- 5 cloves of garlic , chopped
- 1 inch ginger , chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 20 oz can green Jackfruit, drained, rinsed and squeezed to remove excess brine. Also chop into smaller pieces if too big., (see the first part of the post for availability details)
- 2 medium tomatoes pureed, or 1.5 cups puree
- 1/2 to 3/4 tsp salt or to taste
- 1 to 1.5 cups water
Instructions
- Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally.
- Add jackfruit and cook until golden on some edges. 3-4 mins. I like to toss the jackfruit in 1 tsp cornstarch or flour for extra crispy ness. This is optional
- Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and mix well. Cover and cook for 10 minutes.
- Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
- Add water, cover and cook for 10- 15 minutes. Taste and adjust salt and spice. Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. You can also add in 1/4 cup nondairy cream or yogurt for a creamier sauce and simmer for a minute. Garnish with cilantro and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi im going to try this recipe of yours, we have a huge jackfruit tree in yard and for years I over looked it cause I was told it’s a really messy job to clean jackfruit. But hey with Google it shows you you step by step and I found it’s really simple and easy. I have put the jackfruit to boil for 45 minutes and I’m waiting to patiently cook for the first time, thanks for your recipe.
Thats awesome! Yes you can generally find everything online 🙂
Hi there – it says for 6 people, you need 15 cloves of garlic. Is this correct?
it depends on you. The widget just multiplies everything. flavor ingredients can be reduced or increased to personal preference as they dont affect the amounnt of the food.
Thanks for this wonderful recipe! I ended up adding some leftover coconut milk to it, which made it even better. 😀
Hi are the measures. Right ? Half a teaspoon of most things doesn’t seem like it would create enough flavour ? I had a vegan jackfruit curry for first time at a London food month last week it was divine and I meant trying to recreate ! Thanks
1/2 a teaspoon whole spices add a lot of flavor. Some spices have levels of flavor and go from pleasing to unpalatable after a certain amount. For eg, mustard seeds and turmeric are both bitter at higher amounts. So it really depends on if you like that bitter flavor profile. You can always add more spices (in ground form) later while the curry simmers, after a taste test
Wow, I have jackfruit at home, I want to try this so bad!
It says bay leaves in the ingredients. Does it means bay leaves (laurel nobilis) or indian bay leaves (that tastes like cinnamon)?
Thank you very much 🙂
I use Indian Bay Leah by default unless mentioned otherwise. In this recipe you can use either.
Looks wonderful and I’m making it tomorrow with canned jack fruit I buy on line from Amazon. Looks like lots of work for fresh jack fruit
Trader Joe’s just started stocking canned jackfruit. Excited to try it out with this recipe!
This was so delicious but having thought my local supermarket in UK did Jackfruit in the world food section, get down there to find its Breadfruit instead. However on the back of the can is a recipe for a savoury stew, so figure I’ll give breadfruit a go instead. Only needs the 2 x 15 mins cooking but otherwise all the same. Looks like chunks of potato and takes up the flavours well, just don’t over cook or would mash just like potatoes.
Later that day I went to the Chinese supermarket for tempeh and realised they do jackfruit in that canned fruit section with the lychees etc. Not a section I usually look at so will try some from there next time.
Thats awesome! Yes breadfruit is somewhat similar. Hard to find it in the US. Jackfruit is getting better availability with the demand