Name: Rich & Creamy Vegan Jackfruit Curry (in 35 min!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: curry
Ingredients: 14 oz. canned cut jackfruit in water; 4 tablespoons avocado oil; 2 cups chopped sweet onion; 1 cup raw cashews; 2 cloves garlic, minced; 1 tablespoon tahini; 1 tablespoon ground ginger; 1 teaspoon turmeric; 1 teaspoon curry powder; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 red bell pepper, cut in chunks; 14 oz. full fat coconut milk; 8 oz. tomato sauce; cilantro, for garnish; lime wedges

This is an overhead image of a blue bowl filled with jackfruit curry. The curry is topped with lime, cilantro and cashews. A spoon is dipping into the curry and leaning against the side of the bowl. The bowl sits on a white counter with cilantro leaves scattered around it. Another blue bowl filled with curry is in the bottom left of the image. — Healthy jackfruit curry is loaded with warm spices and packed with jackfruit, cashews, and veggies making for a perfect easy dinner recipe!

Why you’ll love this jackfruit curry recipe:

This jackfruit curry recipe is loaded with flavor and so simple to whip together making it the perfect easy dinner recipe!

It comes together in 35 minutes, so you’re not standing over the stove all night when you’re waiting for your dinner to cook.

Another thing I love with this meal is it’s loaded with vegetables! It’s completed vegetarian and vegan, using coconut milk in lieu of traditional dairy.

This jackfruit curry also makes for a tasty meal prep. If you like getting a head start and making your weekdays run a little more smoothly, think about cooking this up on a Sunday night and divide them into individual containers! It will be an easy grab and heat dinner or lunch!

What is jackfruit and how to buy it:

Jackfruit is a fruit that is used a lot in vegetarian and vegan dishes because it’s amazing ability to mimic shredded meat! It’s flavor is very neutral so it takes on the flavors and spices of the recipe.

You can buy jackfruit pre-cut and canned which is how I buy it! You can grab it at Asian markets, online or in specialty stores. Trader Joe’s and Amazon are the two places I typically buy it. I think buying jackfruit in water is better than buying it in brine because the brine can leave a funky taste.

You can also buy whole, fresh jackfruit in some stores, but it’s huge and quite the task to cut through. I’ve never done it myself so if you’re looking for a how-to cut jackfruit, I’d peruse some YouTube videos!

This is a side view of a blue bowl filled with jackfruit curry. A spoon is lifting a bite of curry from the bowl and hovering right above the bowl. The bowl sits on a white counter with cilantro leaves and cashews scattered around it.

Ingredients for this jackfruit curry:

Oil. I used avocado oil, but you can really use any oil you like here.

Onions. I love me some sweet, yellow onions but any onions work! Red onions or shallots are also a great option. Personally, I love the sweet caramelized onions in this curry. If you don’t love onions, you can leave them out, but… I strongly suggest you give it a try 🙂

Cashews. Raw unroasted cashews is where it’s at!

Garlic. Fresh, pressed garlic cloves is what you want. If you’re in a pinch, you can use garlic powder.

Tahini. Just one tablespoon that will give this curry some nuttiness and creaminess. If you’re in a pinch you can use peanut butter or almond butter instead.

Spices. The spices MAKE this curry! We’re using ginger, turmeric, curry, chili powder, salt, and freshly ground pepper.

Bell Pepper. Red, orange yellow, green, whatever you find works fine!

Jackfruit. I buy canned jackfruit in water. You want to cut off the hard corner off the triangle and press the jackfruit down with a fork or press it between your fingers to shred it.

Coconut Milk. This amazing creamy dreamy base of this curry.

Tomato sauce. Just a small can to give this curry some light flavor and depth.

Cilantro and lime juice. Adding these on top for garnish and some extra flavor.

How to make this easy jackfruit curry recipe:

Prep the jackfruit. Drain and rinse the jackfruit. Cut the corner off the jackfruit triangle and discard. With a fork or with your hand, press the jackfruit to shred it. Set aside.

Sauté the cashews and onions. Place the avocado oil, onion and cashews in a large pot over medium-high heat and sauté until the onions are softened and reduced.

Add everything else and simmer. Add the minced garlic, tahini, ginger, turmeric, curry powder, chili powder, salt, pepper, jackfruit, bell pepper, coconut milk, and tomato sauce to the pot. Bring to a rolling boil and cover. Reduce to a simmer and continue to cook for another 15 minutes.

Bowl, garnish and serve! Divide into bowls. Squeeze a wedge of lime on top and garnish with fresh cilantro.

This is an overhead image of blue bowls filled with curry. The curry is garnished with lime wedges, cilantro, and cashews. The bowls sit on a white counter with more cilantro and lime wedges.

More ways to cook this jackfruit curry:

Make it in your Instant Pot:

Set your Instant Pot to sauté and cook the onion and cashews in oil until the cashew are golden brown and the onions are reduced. Add the rest of the ingredients (except the tomato sauce) and pressure cook on high for 8 minutes. Stir in the tomato sauce, divide into bowls, and garnish with cilantro and a squeeze of lime juice.

Make it in your slow cooker:

Sauté the onion and cashews with the oil on the stovetop over medium-high heat. Cook, stirring frequently, for about 15 minutes until the cashews are browned and the onions are reduced and caramelized.

Transfer the onions and cashews to the slow cooker along with the rest of the ingredients. Cook on low for 4 – 6 hours. Divide into bowls and top with cilantro and a squeeze of lime juice.

More jackfruit recipes:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free