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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

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

Method
 

  1. Heat oil: Melt coconut oil in a large pan over medium heat. Swirl it like you mean it.
  2. Sauté aromatics: Add chopped onion. Cook 3–4 minutes until soft. Stir in garlic and ginger. Cook another minute until fragrant and fabulous.
  3. 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.
  4. Toss jackfruit: Add shredded jackfruit. Coat with spices. Cook 5 minutes to soak up flavor and sass.
  5. Pour liquids: Add coconut milk and broth. Stir well. Bring to a gentle simmer like a classy lady.
  6. Simmer: Cover and cook for 15 minutes. Stir occasionally. Add more broth if curry throws a tantrum and thickens too much.
  7. Finish with flair: Stir in lime juice. Season with salt and pepper to taste.
  8. 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.