Go Back
veganrecipecorner24@gmail.com

Vegan Jackfruit Korma Recipe

This vegan jackfruit korma combines tender jackfruit, creamy coconut milk, and aromatic spices for a luscious plant-based curry.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Blend soaked cashews with ¼ cup water to make a smooth paste.
  2. Heat oil in pot over medium heat, sauté onion, garlic, and ginger until fragrant.
  3. Add garam masala, coriander, turmeric, and cumin; stir for 1 minute.
  4. Stir in jackfruit and tomato puree; cook 5 minutes.
  5. Pour in coconut milk and cashew paste, mix well.
  6. Simmer gently for 20 minutes, stirring occasionally.
  7. 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.