Step 1

In a large deep skillet (use a 3.5-quart or larger pot), heat the olive oil over medium heat. Saute the onion and bell pepper until they soften, about 5 minutes.

Step 2

Add in the garlic and ginger and saute for 1 minute more, just until they are fragrant. Add in the curry powder, cumin, and turmeric and stir until the vegetables are coated with the spices.

Step 3

Pour in the crushed tomatoes and coconut milk, and season with 1 teaspoon of salt. Bring the liquid to a boil.

Step 4

While the curry sauce is heating up, break up the rinsed jackfruit with your fingers, creating a texture similar to shredded chicken. Rinse the jackfruit again, after it has been shredded, to remove any extra brine, then drain well. Add the drained jackfruit to the sauce.

Step 5

Once the sauce is boiling, lower the heat to a simmer to let the flavors meld, at least 10 minutes, but you can let it simmer longer if you like.

Step 6

When everything is heated through, taste the sauce and adjust any seasoning to your taste. You can add a splash of maple syrup if you prefer a sweeter curry sauce, or add extra curry powder or a pinch of cayenne if you like it spicier. Serve warm over cooked rice, and garnish with fresh cilantro.