THE RECIPE JOURNAL · Main Course
Delicious Vegan Curry with Jackfruit
This flavorful vegan curry is packed with tender jackfruit and a blend of aromatic spices that will warm your soul. It’s an easy, satisfying dish perfect for any day you want a comforting plant-based meal.
FROM THE KITCHEN • Delicious Vegan Curry with Jackfruit
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some coconut oil in a large skillet over medium-high heat. Add the jackfruit and cook it, stirring occasionally, until it’s heated through and starting to brown a bit, about 5 minutes. Next, toss in the chopped onion and garlic, lowering the heat to medium, and cook everything together until the onion softens and becomes fragrant, which should take around 6 minutes.
02
Step 2
Sprinkle in the grated ginger and curry powder, stirring well to coat the jackfruit and bring out those lovely spices — let it all cook for a couple of minutes so the flavors can really come together. Then pour in the vegetable broth along with the baby corn and potatoes. Let it simmer gently until the potatoes are tender, usually about 7 to 10 minutes.
03
Step 3
Finally, stir in the coconut milk and let the curry warm through for another 4 minutes or so. Give it a taste, then season with salt and pepper to your liking before serving.
Why you’ll love it
This dish is packed with bold flavors and hearty textures that satisfy both vegans and meat-eaters alike. The jackfruit mimics the feel of shredded meat, making it a great plant-based alternative. Plus, it’s rich in spices and nutrients, offering a wholesome and comforting meal.
How to serve
Serve this curry over steamed basmati rice or with warm naan bread. A side of fresh cucumber raita or a simple green salad can add a refreshing contrast. Garnish with chopped cilantro and a squeeze of lime for extra brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry thickens. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
