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Flavorful Jackfruit Curry for Home Cooks

Make Jackfruit Curry with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tbsp coconut oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder optional, for heat
  • 2 cups young green jackfruit canned in brine, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1/2 cup vegetable broth or water
  • 1 tbsp soy sauce or tamari
  • 1 cup baby spinach or kale optional

Method
 

  1. Heat the coconut oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  2. Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder (if using). Cook for another minute to toast the spices and release their flavors.
  3. Add the drained and rinsed jackfruit to the skillet, stirring well to coat it in the spice mixture. Cook for about 5 minutes, allowing the jackfruit to absorb the flavors.
  4. Pour in the coconut milk, diced tomatoes (with their juice), vegetable broth, and soy sauce. Stir to combine all ingredients thoroughly.
  5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 20–25 minutes, stirring occasionally, until the jackfruit is tender and the flavors meld together.
  6. If using, add the baby spinach or kale to the curry in the last 5 minutes of cooking, allowing it to wilt down.
  7. Taste and adjust seasoning if necessary, then serve warm over rice or with naan bread.