Coconut Jackfruit Curry with Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vegan Thai-inspired curry with tender jackfruit, creamy coconut milk, and sweet potatoes for a satisfying weeknight dinner. This thai-inspired vegan (vegan, gluten-free) ready in about 33 minutes pairs (13.5-oz) can coconut milk, red Thai curry paste, low-sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (15 ratings) Prep: 15 min Cook: 18 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large pot over medium heat. Add 3 tbsp red Thai curry paste and 1 tbsp minced ginger, stirring for 1 minute until aromatic.
  2. Step 2: Stir in 1 (20-oz) can shredded jackfruit and 1/2 cup drained bamboo shoots. Cook for 2 minutes to absorb flavors.
  3. Step 3: Add 1 medium diced sweet potato, 1 (13.5-oz) can coconut milk, 1 tbsp low-sodium soy sauce, and 1 tsp brown sugar. Bring to a gentle simmer and cook for 12 minutes, stirring occasionally, until sweet potatoes are tender.
  4. Step 4: Add 1/2 cup halved baby corn and simmer for 3 more minutes until vegetables are bright and tender.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped cilantro, and serve over rice.

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Frequently asked questions

How long does Coconut Jackfruit Curry with Sweet Potatoes take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Jackfruit Curry with Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5-oz) can coconut milk from drying out.

Can I substitute ingredients in Coconut Jackfruit Curry with Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Jackfruit Curry with Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Jackfruit Curry with Sweet Potatoes vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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