Jackfruit Curry

By Von Diaz

Updated May 16, 2022

Jackfruit Curry
Bobbi Lin for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Rating
4(429)
Comments
Read comments

Reminiscent of chicken tikka masala, this recipe is inspired by the in-ground or lovo cooking of Fiji. There, meats are heavily seasoned, then set atop tubers, jackfruit or breadfruit, wrapped in banana leaves and slow-cooked. This simple vegan dish is rich and satisfying, drawing on the Indo-Fijian flavors of the island, with aromatic spices and a bit of a kick. Heavy with coriander, garlic and ginger, this spice blend has a slightly milder, more delicate flavor than most. But if you have a favorite blend, you can substitute the spices in this recipe with 2 tablespoons of no-salt curry powder, and continue with the recipe as written. Serve alongside white rice and sautéed veggies, naan or your favorite curries. 

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1(20-ounce) can green jackfruit in brine, drained 
  • 1tablespoon soy sauce
  • 1teaspoon ground coriander
  • 1teaspoon sweet paprika
  • 1teaspoon garlic powder 
  • 1teaspoon ground ginger
  • 1teaspoon ground turmeric
  • ½teaspoon ground cayenne 
  • ½teaspoon ground cumin
  • 1(13-ounce) can full-fat coconut milk 
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

325 calories; 20 grams fat; 17 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 561 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 450 degrees, adjusting the rack to the top third of the oven.

  2. Step 2

    Using your fingers, shred drained jackfruit into medium pieces, breaking apart larger stem sections, and place in a large bowl.

  3. Step 3

    Add soy sauce, coriander, paprika, garlic, ginger, turmeric, cayenne, cumin and the coconut milk. Stir carefully with a rubber spatula to incorporate, then dip in the edge of a small spoon to taste the mixture; season to taste with salt as desired.

  4. Step 4

    Transfer jackfruit mixture to a shallow, broiler-safe, 2-quart baking dish. Place in the oven and roast for 25 minutes.

  5. Step 5

    Increase heat to a high broil and roast until the top chars a bit, 7 to 10 minutes more. Let rest for 5 to 7 minutes before serving.

Ratings

4 out of 5
429 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Elizabeth

After reading the comments, I made a few revisions: - Used fresh garlic and ginger instead of powdered - Did not broil, just kept it in the oven for 5 more minutes - Added a spoonful of Maesri red curry paste and it made it a lot more flavorful and perfectly spicy.

Mark

We made this tonight and it would have been terrific if it had less salt. We put in half as much as what the recipe calls for and still found it to be very salty (and that was with low-salt tamari). Next time, we plan to leave the salt out altogether until we have mixed in all of the ingredients, then we'll give it a taste. That said, we are definitely going to make this recipe again. So easy to whip together and really delicious (salt notwithstanding).

Maya

We have it at whole foods, trader Joe's, and our local neighborhood grocery stores. It has a great texture so if you can't find it, see if they can order it for you

Cody R

Curry sauce can easily accommodate 2 cans of jackfruit. Double the "meat" and have some leftovers

Kimmie

This was pretty tasty. I subbed soy milk for the coconut milk and added about a tbsp of coconut oil (cold pressed) to get the coconut flavor. Worked wonders. Lime added at end is nice too.

Jessie Jane

This is such a great weeknight dish. It’s easy to prepare and throw in the oven quickly. I think fresh garlic is better and I added a little drizzle of honey for sweetness but this is the perfect spice level for me. I am obsessed with jackfruit and love how filling this meal is served with a brown basmati rice. I did notice my coconut milk hardened so I just heated it up a little and it was fine to use in the mixture. Love it!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.