Easy Homemade Vegan Jackfruit Curry with Creamy Coconut Milk (Dairy-Free & Gluten-Free)

2周前

Craving a cozy, flavorful meal that's both hearty and surprisingly simple to prepare? This Easy Homemade Vegan Jackfruit Curry is your answer! Made with tender, meaty jackfruit simmered in a rich, creamy coconut milk base infused with aromatic spices, it’s a delightful plant-based dish that comes together quickly. Perfect for a weeknight dinner or a satisfying weekend feast, this dairy-free and gluten-free recipe is sure to become a new favorite.

Jackfruit is an incredible ingredient for vegan cooking, offering a unique texture that easily mimics pulled meat when cooked down. Combined with a fragrant curry sauce, it transforms into a deeply satisfying and wholesome meal that even skeptics will love. Whether you're a seasoned vegan or just exploring more plant-based options, this recipe makes it simple to create a truly delicious and nutritious curry at home.

Enjoy this flavorful curry served with fluffy rice for a complete and comforting culinary experience.

What is Jackfruit Curry and Why Try It?

Jackfruit curry is a traditional South and Southeast Asian dish that typically uses young (green or unripe) jackfruit, which has a neutral flavor and a fibrous, shreddable texture. When cooked in a rich, spiced sauce, it absorbs all the flavors beautifully, making it an excellent plant-based alternative to meat in curries.

This particular recipe is designed to be easy and accessible, focusing on using canned young jackfruit, which is readily available and requires minimal preparation. It's ideal for:

Busy individuals looking for a quick and healthy weeknight dinner.
Anyone seeking dairy-free, gluten-free, or vegan meal options.
Home cooks who want to explore new plant-based ingredients like jackfruit.
Curry enthusiasts desiring a creamy, comforting, and flavorful dish.

Ingredients

Gather these simple ingredients to create your delicious jackfruit curry:

1 can (20 oz/560g) young green jackfruit in brine or water, drained and rinsed
1 tablespoon coconut oil or olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 inch ginger, grated (optional)
1 can (13.5 oz/400ml) coconut milk (full-fat recommended for creaminess)
1/2 cup vegetable broth or water
1 tablespoon curry powder
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon chili flakes (or to taste, for a bit of heat)
Salt and black pepper to taste
Fresh cilantro or parsley, chopped (for garnish, optional)
Cooked basmati rice or brown rice for serving

Equipment

Large pot or deep skillet
Cutting board
Knife
Measuring spoons
Spatula or wooden spoon

Instructions: How to Make Your Jackfruit Curry

Follow these simple steps to prepare your creamy vegan jackfruit curry:

Prepare the Jackfruit: Drain the canned jackfruit well and rinse thoroughly under cold water. Pat it dry. Use your hands to shred the larger chunks of jackfruit, separating the fibers to resemble pulled meat. Discard any hard, core-like pieces.
Sauté Aromatics: Heat the coconut oil or olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger (if using), and cook for another 1-2 minutes until fragrant.
Add Spices: Stir in the curry powder, turmeric powder, coriander powder, and chili flakes. Sauté for about 30 seconds, stirring constantly, to toast the spices and release their aroma.
Combine Ingredients: Add the shredded jackfruit to the pot and stir to coat it evenly with the spices. Pour in the coconut milk and vegetable broth (or water). Bring the mixture to a gentle simmer.
Simmer and Season: Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes, or until the jackfruit is tender and has fully absorbed the flavors of the sauce. Stir occasionally to prevent sticking. Season with salt and black pepper to taste.
Serve: Ladle the hot jackfruit curry over freshly cooked basmati rice or brown rice. Garnish with fresh cilantro or parsley, if desired.

Variations and Adaptations

This versatile jackfruit curry can be easily adapted to suit your preferences:

Add Vegetables: Incorporate chopped bell peppers, spinach, green beans, or sweet potatoes for extra nutrients and texture. Add them during step 4, adjusting cooking time as needed.
Protein Boost: For an even heartier meal, stir in a can of drained chickpeas or red lentils during the simmering stage.
Spice It Up: If you love heat, increase the amount of chili flakes or add a dash of sriracha or a chopped fresh chili with the garlic and ginger.
Different Greens: Instead of cilantro, try fresh basil or mint for a different aromatic twist.
Serve Differently: While delicious with rice, this curry also pairs well with quinoa, vegan naan bread, or even wrapped in lettuce cups for a lighter meal.

Tips for the Best Vegan Jackfruit Curry

Rinse Jackfruit Thoroughly: Canned jackfruit in brine can be quite salty. Rinsing it well is crucial for a balanced flavor.
Shredding is Key: Taking the time to shred the jackfruit creates that desirable "pulled" texture, allowing it to better absorb the curry flavors.
Full-Fat Coconut Milk: For the richest, creamiest curry, opt for full-fat coconut milk. Light coconut milk will result in a thinner sauce.
Don't Rush the Simmer: Allowing the curry to simmer for the full 15-20 minutes ensures the jackfruit becomes tender and infuses with all the aromatic spices.

Image Gallery

Image Description	Link
A vibrant bowl of homemade vegan jackfruit curry served with fluffy white rice, ready to be enjoyed.
Close-up of the rich, creamy texture of the vegan jackfruit curry, highlighting the shredded jackfruit pieces.
A top-down view of the jackfruit curry in a serving dish, showcasing its appealing colors and garnish.
The jackfruit curry presented beautifully, inviting a delicious and healthy meal.
Another angle emphasizing the generous portion and appealing presentation of the jackfruit curry.