jackfruit curry

This jackfruit curry is a home-style delicious curry made with raw jackfruit.

Jackfruit Curry

jackfruit (unripe - (kathal))

turmeric powder

salt

water

onion (or 1 large onion or ¾ cup chopped onions)

water (-

tomatoes

ginger (or 2 teaspoons roughly chopped ginger)

garlic (- small-sized

mint leaves

coriander leaves ((cilantro leaves))

oil (or ghee)

½ teaspoon shahi jeera ((caraway seeds))

cinnamon

green cardamoms

cloves

black cardamom

tej patta ((indian bay leaf))

kashmiri red chilli powder

Coriander Powder ((ground coriander))

Curd (- full fat and whisked)

water (or add as required)

½ teaspoon Garam Masala

Apply oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds. Generally I get the peel removed from the vegetable vendor. In case the peel is not removed, then you will have to slice off the peels. If using chopped jackfruit already brought from outside, then rinse them in water.

Add the jackfruit pieces in a pressure cooker. While chopping jackfruit, you can remove the seeds if you want or add them in the dish.

Then add 1 to 2 pinches of turmeric powder and ¼ teaspoon salt.

Add enough water which just about cover the jackfruit pieces.

Pressure cook for 3 to 4 whistles or for 8 to 9 minutes on medium flame.

Once the pressure settles down, then remove the lid. Drain all the water and keep the cooked jackfruit aside.

pressure cooking jackfruit

Meanwhile when the jackfruit is being pressure cooked, you can prep for the gravy. Add ¾ cup chopped onions in a grinder jar.

Grind to a smooth paste without adding any water. Remove and keep aside in a bowl.

preparing onion paste

In the same jar, then add ¾ cup chopped tomatoes. Also add 2 teaspoons roughly chopped ginger,  2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves.

Grind to a smooth paste. Keep aside.

preparing tomato paste

Heat 2 tablespoons oil in a pan or kadai.

Then add the following spices and let them crackle - ½ teaspoon shah jeera, 1.5 inch cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta. You can slightly crush the green cardamoms before adding.

Next add the ground onion paste. Be careful as the mixture splutters. If the onion paste splutters too much, then cover the pan partly with a lid till the spluttering stops.

Mix very well.

On a low to medium-low flame, stirring often saute the onion paste till it becomes light golden in color. You can even saute till it becomes golden.

Then the tomato paste. Be careful as the mixture splutters.

Saute the masala till you see oil releasing from its sides. Saute on a low to medium-flame and stir often.

Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder.

Mix very well.&nbsp;saute for a minute.

Keep the flame to a low or you can even switch off the flame. Then add 3 tablespoons beaten full fat curd.

As soon as you add curd, Quickly and briskly mix it very well with the onion-tomato masala.

Now saute on a low to medium-low flame, till you see oil releasing from the sides.

making jackfruit curry

Then add 1.25 cups water.&nbsp;mix very well.&nbsp;season with salt as per taste.

Bring the curry to a simmer. You can add less or more water as per your requirements.

Once the curry starts simmering and you see some oil specks on top, then add the cooked jackfruit. Mix well.

Cover the pan with a lid and simmer for 8 to 9 minutes.

Later, sprinkle ½ teaspoon garam masala powder. Mix well.

Switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. Mix again.

Serve jackfruit curry with steamed rice or chapatis.

cooking jackfruit curry

This Jackfruit Curry is made with easy pantry ingredients, for a fast weeknight meal. You can add in any extra veggies you happen to have on hand!

olive oil

yellow onion (, chopped)

bell pepper (, chopped)

garlic (, minced (about 1 tablespoon))

ginger

curry powder

cumin

turmeric

(14.5 oz) can crushed fire-roasted tomatoes

(14.5 oz) can full-fat coconut milk

fine sea salt

(20 oz.) can green jackfruit (, drained and rinsed)

cilantro (, for garnish)

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.

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.

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

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.

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.

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.

I really liked this. Simple to make, nice flavour too.

I also cooked some garlic in oil and added green beans and kale and then added this to the curry - added a nice looking shot of green throughout the curry and a bit of crunch.

Would definitely make again.

This turned out delicious.  I followed the recipe and added some extra veg and curry powder.  So good!  I had no idea how to cook jackfruit before, thank you for sharing this recipe!

Made this recipe when I was craving curry! Haven’t had jackfruit and this was my first time trying it as well- overall great flavors.  I added the cayenne for the additional spice, but it’s really good.

So delicious! I had never had jackfruit before...so I was a little nervous to try, but wow! It was so good. Thank you Megan for another wonderful recipe.

This was delicious! My picky, vegetarian, lactose intolerant husband ate it right up. Thank you!

This is one of the easiest and most delicious curry recipes I have ever had! I have tried several of your recipes and each one has been a hit!

Absoutly delicious !!! just made this it was so flavorful and easy  to put together.  This was my first time using jack fruit (canned) I served it over cauliflower rice. This recipe is a keeper.

Really love this recipe! It’s so easy and so flavorful! We put it over quinoa and had some steamed broccoli on the side. I even ate the leftovers over some veggies and it was amazing the next day! My 16 month old son gobbled it up too. Thanks for always creating wonderful recipes!

https://content.jwplatform.com/videos/aKX8es9Q.mp4

This Jackfruit Curry is a fast vegetarian dinner, made in less than 30 minutes. It's so flavorful!

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Jackfruit Curry

Top 2 jackfruit curry recipes from across the web

The most viewed jackfruit curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jackfruit Curry

Jackfruit Curry

The most viewed jackfruit curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine