Coconut Jackfruit Curry with Sweet Potatoes

By , Test Kitchen Director · 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.

Prep: 15 min Cook: 18 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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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.

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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