Embark on a culinary adventure with this vibrant Vegan Jackfruit Curry! Tender jackfruit, simmered in a fragrant blend of spices and creamy coconut milk, offers a delightful and satisfying meat-free experience. Served over a bed of fluffy rice, it's a comforting and flavorful dish that will tantalize your taste buds.

Follow The Directions

01

Step

5 mins

Heat coconut oil in a large skillet or Dutch oven over medium-high heat. (1 minute)

02

Step

6 mins

Add the shredded jackfruit and cook, stirring occasionally, until lightly browned and slightly crispy. (5 minutes)

03

Step

2 mins

Add the chopped onion and minced garlic to the skillet. Cook over medium heat, stirring occasionally, until the onion is softened and translucent. (6 minutes)

04

Step

8 mins

Stir in the grated ginger and curry powder. Cook for another minute, allowing the spices to bloom and release their fragrance. (2 minutes)

05

Step

4 mins

Pour in the vegetable broth, add the baby corn and cubed potatoes. Bring to a simmer, then reduce heat, cover, and cook until the potatoes are tender. (7-10 minutes)

06

Step

Stir in the coconut milk and gently heat through. (4 minutes)

07

Step

Season with salt and freshly ground black pepper to taste. Serve hot over rice, garnished with fresh cilantro if desired.

For a richer flavor, toast the curry powder in a dry pan for a minute before adding it to the curry.
Adjust the amount of curry powder to your preference.
Add a squeeze of lime juice at the end for a bright and tangy finish.
Serve with naan bread or roti for dipping.

Abagail Beier

Written by

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