Curried Jackfruit 'Goat' Curry with Flatbread

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vegan take on Trinidadian curry, featuring tender jackfruit simmered in aromatic spices and served with warm flatbreads for dipping. This Trinidadian-inspired vegetarian recipe (vegan), ready in about 55 minutes, pairs young jackfruit in brine, curry powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 20 min Cook: 35 min Serves 4 Trinidadian cuisine 410 cal/serving

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Ingredients

2 cups, drained and shredded young jackfruit in brine
2 tbsp curry powder
1/2 cup, full-fat coconut milk
1 medium, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated fresh ginger
1 cup, diced tomato
4, warmed flatbread

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Instructions

Step 1: Heat a large pot over medium heat; add onion and sauté for 5 minutes until golden. Add garlic and ginger, cooking for 1 minute more until fragrant.
Step 2: Stir in curry powder and cook for 30 seconds to toast the spices, then add jackfruit, diced tomato, and coconut milk. Bring to a simmer and cook uncovered for 25 minutes until jackfruit is fork-tender and sauce thickens.
Step 3: Remove from heat; let curry rest for 10 minutes to meld flavors. Serve hot with warm flatbreads for scooping.