Jackfruit Stir-Fry with Kokum and Cashews
A vibrant vegetarian dish featuring young jackfruit simmered in a sour kokum sauce with crunchy roasted cashews and aromatic spices. This indian-inspired vegetarian ready in about 28 minutes pairs (15 oz) young jackfruit, drained, kokum, soaked in 2 tbsp water, raw cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.
Ingredients
- 1 can (15 oz) young jackfruit, drained
- 2 tbsp kokum, soaked in 2 tbsp water
- 1/4 cup raw cashews
- 2, thinly sliced shallot
- 1/2 tsp turmeric powder
- 1 tbsp coconut oil
- 1 tbsp fresh lime juice
Instructions
- Step 1: Drain and roughly chop 1 can (15 oz) young jackfruit. Heat 1 tbsp coconut oil in a skillet over medium heat, add 2 thinly sliced shallots, and cook for 3 minutes until translucent but not browned.
- Step 2: Add 1/2 tsp turmeric powder to the shallots and stir for 30 seconds until fragrant. Stir in the chopped jackfruit and cook for 5 minutes, stirring occasionally.
- Step 3: Add 2 tbsp soaked kokum (with its soaking water) and 1/4 cup water, then simmer uncovered for 8 minutes until jackfruit is tender and sauce has reduced slightly.
- Step 4: Stir in 1/4 cup raw cashews and cook for 2 minutes until nuts are golden. Remove from heat and stir in 1 tbsp fresh lime juice, tasting and adjusting for sourness if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jackfruit Stir-Fry with Kokum and Cashews take to make?
Total time is about 28 minutes (10 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 Jackfruit Stir-Fry with Kokum and Cashews?
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 kokum, soaked in 2 tbsp water from drying out.
Can I substitute ingredients in Jackfruit Stir-Fry with Kokum and Cashews?
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 Jackfruit Stir-Fry with Kokum and Cashews for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Jackfruit Stir-Fry with Kokum and Cashews?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
