Go Back
–+ servings
Easy Jackfruit Curry | Vegan Richa #glutenfree #veganricha #vegan
Print Recipe
4.92 from 24 votes

Easy Jackfruit Curry

Young green Jackfruit makes a great shredded meat sub. Easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavor.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: Indian
Servings: 2
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 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 turmeric
  • 1/4 tsp black pepper
  • 20 oz 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)
  • 2 medium tomatoes pureed or 1.5 cups puree
  • 1/2 to 3/4 tsp salt or to taste
  • 1 to 1.5 cups water
US Customary - Metric

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 jackfruit and cook until golden on some edges. 3-4 mins. I like to toss the jackfruit in 1 tsp cornstarch or flour for extra crispy ness. This is optional
  • Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and mix well. Cover and cook for 10 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 10- 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. You can also add in 1/4 cup nondairy cream or yogurt for a creamier sauce and simmer for a minute. Garnish with cilantro and serve.

Notes

Variation: You can also make this curry with cooked beans or chickpeas, or use shredded squash like butternut or use vegan chikn subs.
To make in a Pressure Cooker/Instant Pot: Follow steps 1 and 2 on saute mode in IP or Pressure cooker. Add tomato puree and cook for 2 minutes, then add jackfruit, salt and 1/2 to 1 cup water. Close the lid and pressure cook for 7 to 8 minutes once the cooker comes to pressure (manual 8 mins on IP). Wait for natural release. Shred the cooked jackfruit with a spatula if you wish and serve.
 
 
Nutritonal values based on one serving

Nutrition

Calories: 369kcal | Carbohydrates: 86g | Protein: 4g | Fat: 3g | Sodium: 347mg | Potassium: 818mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1455IU | Vitamin C: 91.1mg | Calcium: 182mg | Iron: 2.6mg