Jackfruit Curry

Jackfruit Curry – Your Perfect Veganuary Dish

January is the perfect time to try something new in the kitchen, especially if you’re embracing Veganuary. And what better recipe to start with than Jackfruit Curry? I absolutely love using jackfruit as a substitute for meat—it’s tender, hearty, and soaks up flavours beautifully. It’s a fantastic way to enjoy a rich, comforting dish that feels indulgent but is completely plant-based.

Back home in Indonesia, fresh jackfruit is easy to find in the local markets. It’s such a versatile ingredient in our cuisine, used in both savoury dishes like curry and sweet desserts. But here in England, I’ve had to adjust a bit! For making curry, you’ll need young green jackfruit in water, which usually comes in a tin. Be careful when shopping, though—there’s also yellow jackfruit in syrup, but that one’s meant for desserts, not curries. (Trust me, you don’t want to mix them up!)

If you’ve never cooked with jackfruit before, now’s your chance to see how amazing it is. The texture mimics pulled meat, and it takes on the spices of the curry so well. I’ve shared my favourite Jackfruit Curry recipe below—give it a go and let me know how it turns out! 😊

Jackfruit Curry Recipe

Serve : 1 - 2 Portion

Cooking Time : 15 Minutes

Prep Time : 10 minutes

Ingredients :

• 200ml Coconut Milk

• 1 Can of Young Green Jackfruit

• 150ml Water

• 5 Lime leaves

• 1 stalks of lemongrass ( bruised)

• 15gr galangal (Bruised)

• 1 Cinnamon stick

• Salt to taste

• 30gr Green Bean ( Optional )

• 2 tbsp vegetable oil

• white sugar to taste

  
  

The Paste - Blend all the ingredients :

• 2cm Ginger ( 20gr)

• 1/2 teaspoon Turmeric powder

• 15gr Red Onion

• 20gr garlic

• ½ teaspoon of  Coriander Seeds

• ½ teaspoon of nutmeg powder

• 2 big Red Chillies (Deseeded)

• 30ml water

• 1 small tomato

  
  

The Cooking Method:

• Blend all the ingredients in an electric blender until a smooth paste is achieved.  

• In a pan, heat oil over medium heat and sauté the paste. Add the cinnamon stick, lemongrass, galangal, and kaffir lime leaves until they release their aromatic fragrance.  

• Next, incorporate 60ml of coconut milk and continue cooking the mixture until the coconut milk caramelizes and the oil separates, which should take about 2- 3 minutes.  

• Add the jackfruit and gradually mix in the remaining coconut milk, ensuring everything is well combined, and add the green beans if you like.

• Lower the heat, add water, and let it simmer for 10 minutes . Season with salt and a pinch of sugar to balance the flavours. 

• Serve with steamed Jasmine rice for a delightful meal and sprinkles some crunchy fried onion. 

  
  

Bring Veganuary to Life in My Kitchen!

If you’re excited about trying more plant-based dishes and want to take your cooking skills to the next level, why not join me for one of my Vegan Southeast Asian Cooking Classes? You’ll learn how to create delicious, authentic plant-based meals, just like Jackfruit Curry, Crunchy sweetcorn fritters , and Golden Tempe in garlic ginger and sweet soy sauce, in a fun and welcoming environment. Whether you’re a beginner or an experienced cook, I’ll guide you step by step, sharing tips and secrets for making every dish flavourful and exciting.

And if you know someone who would love this experience, why not gift them a memorable day of cooking? My My Exotic Kitchen Gift Vouchers are perfect for food lovers, adventurous cooks, or anyone looking to explore the rich flavours of Asian vegan cuisine. It’s more than just a gift—it’s a chance to share the joy of cooking together.

Start your Veganuary with confidence, creativity, and bold Southeast Asian flavours. I can’t wait to cook with you! 🌱

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