Vegan Jackfruit Curry recipe

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Ingredients

1 tablespoon coconut oil
1 (20 ounce) can jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
1 (2 inch) piece ginger, grated
2 teaspoons curry powder, or more to taste
1 cup vegetable broth
1 (8 ounce) can baby corn, drained
1 white potatoes, cubed
1 cup coconut milk
salt and ground black pepper to taste

Nutrition Info

563 calories
carbohydrate: 48.6 g
cholesterol: : -
fat: 38.3 g
fiber: 17.5 g
protein: 5.8 g
saturatedFat: 27.4 g
servingSize: -
sodium: 940.7 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic, cook over medium heat until softened, about 6 minutes.

  2. Stir ginger and curry powder into jackfruit, mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes, cook until potatoes soften, 7 to 10 minutes.

  3. Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

Jackfruit is an amazingly textured and tasty alternative to meat. This super easy recipe uses jackfruit in curry. Best served over rice!

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