Vegan Jackfruit Curry with Coconut Recipe
So, you want rich, creamy comfort without dairy drama and something exotic that doesn’t require a passport or emotional commitment?
Say hello to Vegan Jackfruit Curry with Coconut—your new go-to for spicy flavor, tropical flair, and meat-free mastery that slaps.
This dish serves savory warmth, with coconut milk swirling into spice blends like it’s dancing through a Bollywood musical in your kitchen.
Pulled jackfruit gives it that hearty bite, fooling your inner carnivore without the guilt trip or cholesterol lecture.
It’s luscious, it’s bold, and it’s totally plant-powered—because you deserve curry that respects both your palate and your grocery budget.
Vegan Jackfruit Curry with Coconut Recipe
This Vegan Jackfruit Curry with Coconut is a creamy, spiced masterpiece featuring hearty jackfruit and velvety coconut milk in one glorious pot.
Ingredients
- 2 20-oz cans young green jackfruit in brine, drained and shredded
- 1 tablespoon coconut oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon chili flakes optional, for heat queens only
- 1 14-oz can coconut milk (full-fat for full drama)
- ½ cup vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil: Melt coconut oil in a large pan over medium heat. Swirl it like you mean it.
- Sauté aromatics: Add chopped onion. Cook 3–4 minutes until soft. Stir in garlic and ginger. Cook another minute until fragrant and fabulous.
- Add spices: Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for 1 minute—don’t skip this or I’ll judge.
- Toss jackfruit: Add shredded jackfruit. Coat with spices. Cook 5 minutes to soak up flavor and sass.
- Pour liquids: Add coconut milk and broth. Stir well. Bring to a gentle simmer like a classy lady.
- Simmer: Cover and cook for 15 minutes. Stir occasionally. Add more broth if curry throws a tantrum and thickens too much.
- Finish with flair: Stir in lime juice. Season with salt and pepper to taste.
- Serve hot: Garnish with cilantro. Pair with rice, naan, or a glass of wine (I won’t tell).
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 18 g
- Saturated Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
Vitamins & Minerals (Per Serving)
- Iron: 15% DV
- Vitamin C: 18% DV
- Magnesium: 12% DV
- Potassium: 10% DV
- Vitamin A: 6% DV
Additional Notes & Tips
- Swap jackfruit for tofu if you’re out (or just extra).
- Add peas or spinach to level up your veggie game.
- Let the curry rest 10 minutes before serving—it gets better after some drama.
- Store leftovers (if any) in the fridge for up to 3 days—flavor deepens like your favorite Netflix character arc.
