Vegan Jackfruit Korma Recipe
Want creamy, dreamy curry without the dairy drama? Jackfruit steps up as the star, soaking up rich, fragrant spices in this vegan korma. This dish blends tender jackfruit with coconut milk, nuts, and warming herbs for a sauce that whispers luxury. It’s indulgence without guilt — perfect for those “treat yourself” moments or impressing guests who think vegan means bland. Simple to make, yet bursting with complex flavors, this recipe turns plant-based dining into a royal affair. Ready to spice up your kitchen and crush cravings? Let’s get that curry pot simmering!
Vegan Jackfruit Korma Recipe
This vegan jackfruit korma combines tender jackfruit, creamy coconut milk, and aromatic spices for a luscious plant-based curry.
Ingredients
- Canned young green jackfruit drained and shredded — 2 cups
- Coconut milk full fat — 1 cup
- Cashews soaked for 30 minutes — ½ cup
- Onion finely chopped — 1 medium
- Garlic cloves minced — 3
- Ginger grated — 1 tablespoon
- Vegetable oil — 2 tablespoons
- Garam masala — 1 teaspoon
- Ground coriander — 1 teaspoon
- Turmeric — ½ teaspoon
- Ground cumin — 1 teaspoon
- Tomato puree — ½ cup
- Salt — ½ teaspoon
- Fresh cilantro chopped — 2 tablespoons
Instructions
- Blend soaked cashews with ¼ cup water to make a smooth paste.
- Heat oil in pot over medium heat, sauté onion, garlic, and ginger until fragrant.
- Add garam masala, coriander, turmeric, and cumin; stir for 1 minute.
- Stir in jackfruit and tomato puree; cook 5 minutes.
- Pour in coconut milk and cashew paste, mix well.
- Simmer gently for 20 minutes, stirring occasionally.
- Season with salt, garnish with cilantro, and serve hot with rice or naan.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Iron: 15%
- Calcium: 8%
- Vitamin C: 7%
- Magnesium: 10%
Additional Tips
- Use raw cashews for the creamiest texture.
- Add a pinch of chili powder for extra heat.
- Toast spices before adding for deeper flavor.
- Pair with basmati rice or vegan naan to soak up sauce.
- Leftovers taste even better the next day—hello, meal prep win.
