Tamarind-Kissed Jackfruit Curry with Coconut Milk
A tangy, sweet-spiced curry made with shredded jackfruit that mimics pulled pork texture, simmered in a vibrant tamarind and coconut milk sauce with warming spices. This indian-inspired vegetarian (vegan, gluten-free) ready in about 50 minutes pairs tamarind paste, (13.5 oz) can full-fat coconut milk, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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
- 1 (20 oz) can in brine, drained and shredded young jackfruit
- 2 tbsp tamarind paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 1 tbsp minced ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3/4 cup vegetable broth
- 1, juiced lime
- 1 tbsp coconut oil
- 3/4 tsp salt
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until soft and golden at the edges.
- Step 2: Add minced garlic and ginger, cook for 1 minute until fragrant, then stir in ground coriander, cumin, and chili powder until the spices are toasted and aromatic.
- Step 3: Add shredded jackfruit and stir to coat evenly with spices, cooking for 2 minutes to release moisture.
- Step 4: Stir in tamarind paste and 2 tbsp water to create a smooth paste, then add vegetable broth and bring to a gentle simmer.
- Step 5: Add full-fat coconut milk, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally until the sauce thickens and coats the back of a spoon.
- Step 6: Stir in lime juice and salt, then cook for 2 more minutes. Remove from heat and stir in fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Kissed Jackfruit Curry with Coconut Milk take to make?
Total time is about 50 minutes (25 min prep + 25 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 Tamarind-Kissed Jackfruit Curry with Coconut Milk?
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 tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Kissed Jackfruit Curry with Coconut Milk?
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 Tamarind-Kissed Jackfruit Curry with Coconut Milk 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 Tamarind-Kissed Jackfruit Curry with Coconut Milk 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
