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Vegan Jackfruit Curry
Deliciously plant-based Indian Jackfruit curry - a flavoursome, meatless delight. Easy, healthy, and full of South Asian essence!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Keyword:
Indian jackfruit curry, vegan jackfruit curry
Servings:
6
Author:
Sandhya Hariharan
Ingredients
1
tbsp
oil
1
tsp
cumin seeds
1
yellow onion
diced
1
inch
piece of ginger
grated
4
cloves
garlic
minced
2
green chillies
diced (adjust to your spice preference)
2
tomatoes
diced (approximately 280g)
¼
cup
tomato paste
1
red pepper
cut into chunks (approximately 120g)
2
tins of young jackfruit
drained weight 500g (total 960g with liquid)
1
cup
water
2
cups
spinach
approximately 60g
½
tsp
turmeric powder
½ - 1
tsp
Kashmiri chilli powder
adjust to your spice preference
½
tsp
black pepper
2
tsp
garam masala
½
tsp
ground cardamom
½
tsp
ground cinnamon
Salt to taste
½
lemon
juiced
2
tbsp
fresh coriander
chopped
Instructions
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add diced onion, green chillies, minced garlic, and grated ginger. Saute until the onion is translucent.
Stir in tomato paste and diced tomatoes. Cook for a few minutes until the tomatoes break down.
Add turmeric, Kashmiri chilli powder, black pepper, garam masala, ground cardamom, and ground cinnamon. Mix well.
Add drained young jackfruit to the pan and coat it in the sauce.
Pour in 1 cup of water, Salt and Pepper and bring the mixture to a simmer. Cook for 12-15 minutes until jackfruit is tender.
Stir in chopped spinach, cover, and let it rest for 5 minutes.
Squeeze the juice of half a lemon into the curry and give it a final stir. Garnish with fresh coriander.
Serve hot with rice, naan, or your favourite flatbread.
Notes
Have you got Onion Tomato Masala ready in your freezer?
Use 1 cube in the recipe instead of using onion, tomato, ginger and garlic. This will also save you time and speed up the recipe.