Canned jackfruit is the star of this delicious and easy Jackfruit Curry. Pair this quick, nutritious, plant-based jackfruit curry with some roti and rice for a tasty and quick meal option.
*This post was first published on June 18th, 2020. It has been updated and is being republished today.
Canned jackfruit is often used to mimic pork in vegan barbeque dishes. But, I love using it in curries like this.
Suspended in a deliciously thick and spiced tomato sauce, I love the taste and texture of canned jackfruit in a dish like this.
As with most of the curries you will find here, this is an easy one. You should be able to find all the ingredients for it at your local grocery store or Amazon, if you prefer.
And, as with most of the other curries on here – this jackfruit curry is quite versatile. If you don’t want to use jackfruit and sub in another veggie or meat, go ahead. If you’d like to leave the beans out, that’s perfectly fine as well.
What are the ingredients to make this jackfruit curry?
You need the following 12 ingredients:
- yellow onion
- garlic
- fresh ginger
- tomato paste
- coriander
- cumin
- smoked paprika
- turmeric
- can kidney beans
- can fire roasted tomatoes
- can jackfruit)
- water
And, parsley or cilantro and chili flakes to garnish (optional).
For the past couple of weeks, I’ve been wrestling with some inner turmoil. At first, I tried to ignore it, hoping it would go away. But it kept on eating at me.
Well, yesterday I had had enough. I was so tired. I was done. Yesterday I gave up the fight.
And I gotta say, y’all, it’s EXHAUSTING trying to fight a vicious craving for chocolate cake!
I tried to use the fact that I was on a baking slump to talk myself out of the craving. But yesterday I saw this chocolate cake tower on Instagram and I was done!
So, yesterday, I went home during my lunch break, armed with a recipe from the interwebs, and baked a mini chocolate cake! My daughter has been avoiding eggs so I made sure it was a vegan one.
When I got home after my day job, I frosted it, and after a quick after-dinner walk around our neighborhood, my daughter and I decided to enjoy a slice.
And, y’all, this baking slump is insane!
Somehow I managed to mess up the recipe I found that had over 50-5 star reviews!
How???
I’m totally baffled!!!
Especially seeing I had a delicious ruby port to pair it with…
All I gotta say is thank God for canned jackfruit and canned beans that I managed to turn into a delicious and easy jackfruit curry. At least my curry game is still strong!
No, this curry didn’t squelch my chocolate cake craving, but, when that cake slice had to be tossed (yes it was inedible) seconds of this curry were quite satisfying.
In the summer months, most Farmer’s markets (and sometimes even Kroger stores) around Atlanta have a good supply of fresh and deliriously delicious jackfruit. And, during that time, my daughter and I grab us some fresh jackfruit and enjoy treats like this mango jackfruit smoothie.
But, during the rest of the year, I use canned jackfruit to make recipes like this curry and these tacos.
I used canned jackfruit to make this flavor-packed curry.
I drained the liquid out of the canned jackfruit. Rinsed the jackfruit chunks and let them dry off on a paper towel until completely dry and then I added the chunks of jackfruit into this curry.
Jackfruit cooks very fast. So, make sure you keep an eye on it while cooking. If cooked too long it will breakdown and turn mushy.
By the way, if you are wondering, the creamy texture of this curry is not because of coconut milk or any other milk.
After I had sautéed the onions, ginger, and garlic, I used an immersion blender to blend all the ingredients together until creamy. No immersion blender ~ no problem. Just add the ingredients to a blender along with some canned fire-roasted tomatoes. The creamy texture of this curry is a result of the blending of the onions, ginger, garlic, and fire-roasted tomatoes.
After that, it was just adding in some spices, jackfruit, and, beans and voila! Dinner was done!
My daughter made some coconut roti to go with this jackfruit curry, while I made some onion roti to go with it.
Easy Jackfruit Curry
Canned jackfruit is the star of this lusciously creamy yet easy Jackfruit Curry. Quick, delicious, and nutritious, this vegan jackfruit curry had us licking our plates!
Ingredients
- 3 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 tsp fresh ginger
- 2 tbsp tomato paste
- 2 tsp coriander
- 1 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 (15 oz) can kidney beans
- 1 (15 oz) can fire roasted tomatoes
- 1 (20 oz) cab jackfruit)
- 1/4 cup water
- salt and pepper to taste
- parsley or cilantro and chili flakes to garnish
Instructions
Peel and roughly chop the onion, garlic, and ginger. You don't have to cut these very fine as we will be blending them later.
Add oil and onion to a pan and place it on a stove-top over medium heat.
Saute onion for about 10 minutes, stirring often. Then add in the garlic and ginger and saute another 5 minutes or so.
Add in the turmeric, coriander, cumin, and smoked paprika as well as the water, tomato paste and fire roasted tomatoes (along with the liquid-don't drain any of it) and stir well.
Then, either place all the ingredients in a blender and pulse until all ingredients are well blended and creamy. Or, use an immersion blender and blend until creamy.
Then rinse the jackfruit and the beans and add to the creamy curry.
Season with salt and pepper to taste and sprinkle with parsley or cilantro and chili flakes.
Enjoy with rice, roti, or onion roti.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 187Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 139mgCarbohydrates 19gFiber 6gSugar 4gProtein 6g
Other Jackfruit Recipes
Easy Jackfruit Seed Curry
If you happen to get your hands on a jackfruit, please don’t throw the seeds away. Instead, wash, boil and peel them and then use them in this hearty and filling Easy Jackfruit Seed Curry.
Easy Jackfruit Tacos
These jackfruit tacos are so easy to whip up on a busy night ~ and, heavily spiced with coriander, cumin, smoked paprika, ginger and chili powder, they make for a tasty, filling, and spicealicious, vegan meal!
Jackfruit Mango Smoothie
This gloriously thick and delicious Jackfruit Mango Smoothie is spiked with a hint of vanilla and cardamom – add in your daily dose of protein and collagen and this becomes more than just a refreshing treat to enjoy.
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