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Introduction
Jackfruit curry is a testament to the ingenuity of plant-based cooking, originating from the lush tropical regions of South and Southeast Asia. This fruit, with its meaty texture when young, has been a staple in traditional cuisines for centuries. In recent years, it has gained popularity in the West as a versatile vegan alternative to meat. Our version, enriched with nutrient-packed spinach, pays homage to the classic Indian palak dishes while embracing modern, health-conscious culinary trends. This curry not only delivers on flavor but also showcases how traditional recipes can be adapted to suit contemporary dietary preferences without losing their soul.
Ingredients
• 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder (preferably Madras-style)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili flakes (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 8 oz fresh baby spinach leaves
• Salt to taste
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro leaves, roughly chopped
• 4 cups cooked basmati rice, for serving
Step 1:
Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit pieces to resemble pulled meat. Set aside.
Step 2:
Heat vegetable oil in a large skillet or wok over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
Step 3:
Add minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Step 4:
Stir in curry powder, turmeric, cumin, and red chili flakes. Cook for 1 minute to toast the spices.
Step 5:
Add the shredded jackfruit to the skillet and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.
Step 6:
Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.
Step 7:
Add the fresh spinach leaves and stir until wilted, about 2-3 minutes.
Step 8:
Season with salt to taste and stir in the fresh lime juice.
Step 9:
Remove from heat and garnish with chopped cilantro leaves.
Q: Can I use fresh jackfruit instead of canned?
A: Yes, you can use 3 cups of fresh young jackfruit instead of canned. Make sure to use green, unripe jackfruit for this savory dish.
Q: Is this curry spicy?
A: The recipe has a mild to moderate heat level. Adjust the amount of red chili flakes or add fresh chili peppers to increase the spiciness to your liking.
Q: Can I make this curry nut-free?
A: Yes, just ensure your curry powder doesn't contain any nut products. The recipe itself doesn't call for any nuts.
• Young green jackfruit can be found in Asian grocery stores or online. Make sure to get the variety in brine, not syrup.
• For a spicier curry, increase the amount of red chili flakes or add a finely chopped fresh chili pepper.
• If fresh jackfruit is available, you can use 3 cups of fresh young jackfruit instead of canned.
• To make this recipe nut-free, ensure your curry powder doesn't contain any nut products.
• For a lower-fat version, you can use light coconut milk, but the curry won't be as creamy.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Serve hot over cooked basmati rice, with additional cilantro and lime wedges on the side if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
While the curry is simmering, prepare the basmati rice so it's ready when the curry is done.
- Thoroughly drain and rinse the canned jackfruit to remove excess brine, which can make the curry too salty.
- Don't rush the simmering process - this allows the jackfruit to absorb the flavors and become tender.
- Add the spinach at the very end to maintain its vibrant green color and prevent overcooking.
For a creamier curry, use cashew cream instead of coconut milk. For added texture, stir in some roasted cashews or peanuts before serving.
Pair with a chilled mango lassi or a light Indian lager beer. For a non-alcoholic option, try a refreshing cucumber raita on the side.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter.
This recipe contains coconut. Always check curry powder ingredients for potential allergens. The recipe is naturally free from gluten, dairy, eggs, nuts, and soy.
