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 (0.5 tsp) cumin seeds
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/2 tsp (0.5 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 (0.5 tsp) turmeric
- 1/4 tsp (0.25 tsp) black pepper
- 2 medium tomatoes pureed or 1.5 cups puree
- 20 oz (566 g) 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)
- 1/2 to 3/4 tsp salt or to taste
- 1 to 1.5 cups (235 to 353 ml) 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 coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and Jackfruit. Mix. Cover and cook for 15 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 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. Garnish with cilantro and serve.
Notes
Nutrition
Stephie says
September 7, 2020 at 7:27 amHi I’m going to make this next few days.. Can you freeze left overs please?
Vegan Richa Support says
September 7, 2020 at 2:03 pmDefinitely, cooked jackfruit freezes well – after it’s cooled pack it in a rigid sided freezer container that has an airtight fitting lid.
Rukmini R Reddy says
September 11, 2020 at 3:18 pmi like the jack fruit curry recipe .. but i want to make it with fresh green jack fruit, can i use the fresh one
Vegan Richa Support says
September 13, 2020 at 6:40 pmsure – just increase the water to 2.5 cups and the cooking time (add 25-30 more mins)
Amber Maggio says
October 10, 2020 at 2:05 amReally enjoyed this dish – amazing recipe as always! Thank you 🙂
Stephanie says
October 20, 2020 at 2:08 pmThanks so much I’m actually going to make tomorrow x
Rahen hurgobin says
November 11, 2020 at 7:37 amI cooked jack fruit curry for the first time following the instructions . All ingredients used exceot bay leaf . I tasted it n was really smiling tosee u made it so tasty . Thanks
Vegan Richa Support says
November 13, 2020 at 9:31 amexciting !
Rick Lodge says
November 14, 2020 at 8:53 amI’ve never cooked with jackfruit before so this was a first and most definitely won’t be the last. A gorgeous curry. Very tasty
Vegan Richa Support says
November 16, 2020 at 4:51 pmwelcome to the club!
Wendy Johnston says
November 23, 2020 at 12:55 amDelicious! Didn’t have nigella seeds but otherwise followed recipe and it was great, flavoursome and filling with good texture.
Vegan Richa Support says
November 23, 2020 at 8:24 amAwesome! So glad you enjoyed this, thanks for stopping by! 🙂
Michelle says
February 6, 2021 at 9:20 pmOnly gave four stars as the quantities are weird. No such thing as a 566g can jackfruit. It tastes nice but I had to guess the quantities