VEGAN JACKFRUIT CURRY

The base of this Easy Vegan Jackfruit Curry is onion, fresh ginger, garlic, and a jalapeno. 

Jackfruit adds a meaty texture to this plant-based curry. Jackfruit has become one of my favorite plant-based meat substitutes. I just love how it easily shreds.

VEGAN JACKFRUIT CURRY

PREP TIME

10 mins

COOK TIME

45 mins

TOTAL TIME

55 mins

An easy one-pot plant-based curry that is creamy, hearty and perfect for cold winter nights!

Recipe type: Entree

Cuisine: Vegan

Serves: 4-6 servings

INGREDIENTS

• 2 Tablespoon Neutral Vegetable Oil { I used Avocado Oil}
• 1 Large Yellow Onion, diced
• 1 Tsp Fresh Ginger, minced
• 3 Garlic Cloves, minced
• 1 Jalapeno, seeded and minced
• 2 Tablespoons Curry Powder
• 1 Tablespoons All Purpose Flour or GF Flour*
• 1 Cup Vegetable Stock
• Coconut Cream from the top of one can of full-fat coconut milk**
• 1 15 ounce Can Diced Tomatoes
• 1 20 ounce Can Jackfruit packed in water or brine, drained and rinsed
• Salt and Black Pepper to taste

INSTRUCTIONS

1. In a large dutch oven or soup pot, heat the oil over medium heat. Once hot add the diced onion and cook until soft and translucent, about 5-7 minutes.
2. Add the minced ginger, garlic and jalapeno. Cook 2 minutes. Add the curry powder, stir, making sure to coat everything with the curry. Cook 1 minute.
3. Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes.
4. Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. Cook for 20-25 minutes.
5. Carefully use two forks to shred the jackfruit. If you are making some white rice to go along the curry, this is the point when I make the rice.
6. Cover the curry and cook for anonther 10-15 minutes. Add salt and pepper to taste.
7. Serve and enjoy!