Spiced Coconut and Jackfruit Curry
A fragrant and hearty curry featuring tender jackfruit simmered in a rich coconut milk base infused with warm spices. This Asian Fusion-inspired vegan recipe, ready in about 45 minutes, pairs coconut milk, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 400 g young green jackfruit, drained and shredded
- 400 ml coconut milk
- 1 medium (150 g) onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
- Step 2: Add 1 finely chopped medium onion (150 g) and sauté for 5 minutes until soft and golden.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
- Step 4: Mix in 1 tsp turmeric powder, 2 tsp coriander powder, and 1/2 tsp red chili powder, cooking for 30 seconds to bloom the spices.
- Step 5: Add 400 g shredded young green jackfruit, stirring well to coat with spices, and cook for 3 minutes.
- Step 6: Pour in 400 ml coconut milk and 1 tsp salt, bring to a simmer over medium-low heat, and cook uncovered for 20 minutes until the sauce thickens and the jackfruit is tender.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Spiced Coconut and Jackfruit Curry take to make?
Total time is about 45 minutes (15 min prep + 30 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 Spiced Coconut and Jackfruit Curry?
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 coconut milk from drying out.
Can I substitute ingredients in Spiced Coconut and Jackfruit Curry?
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 Spiced Coconut and Jackfruit Curry 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 Spiced Coconut and Jackfruit Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
