Vegan One-Pot Curry with Jackfruit
This vegan one-pot jackfruit and vegetable curry is great served with rice or as a jacket potato filling. The coconut milk makes the sauce sweet and creamy to balance out the blend of spices.
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One pot dishes not only save on washing up, they save you money too because you’re only cooking one dish and not heating up multiple pots and pans.
This jackfruit curry uses an array of health-boosting spices to pack it with flavour and nutrients. And it’s ready in just 40 minutes!
What is jackfruit?
You will no doubt have heard of jackfruit by now – it’s become really popular in the UK over the past few years. It is a tropical fruit grown on trees in Asia, Africa and South America. Inside its bumpy shell, fresh, ripe jackfruit is waxy in texture and sweet to taste. However, when unripe (like the jackfruit found in tins), its texture is more fibrous and the flavour more neutral.
This makes it a perfect ‘base’ for imparting flavour into. The fibrous nature of unripe jackfruit means it can be cooked and pulled apart just like pork or chicken.
You can now find tinned jackfruit in the tinned vegetable aisles of most large supermarkets. Sourcing fresh jackfruit is a little harder and you will need to check your nearest Asian supermarket.
Is jackfruit healthy?
Just like any fruit or vegetable, jackfruit offers its own unique blend of vitamins, minerals and health benefits. Jackfruit is rich in fibre, protein and vitamin C. It’s also high in B vitamins and antioxidants, thanks to its yellow colouring.
Tip: Marinating your jackfruit overnight will really help it to absorb the spices. Let it cook down slowly to get that ‘melt in your mouth’ texture.
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Calories: 329
Servings: 6
Rating:
Total Time: 40 minutes
Calories: 329
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 tbsp coconut oil
- 0.16666666666667 0.16666666666667 tsp turmeric powder
- 0.16666666666667 0.16666666666667 tbsp curry powder
- 0.16666666666667 0.16666666666667 tsp mustard seeds
- 0.16666666666667 0.16666666666667 tsp cumin seeds
- 0.66666666666667 0.66666666666667 cardamom pods, crushed
- 0.16666666666667 0.16666666666667 tsp ground black pepper
- 0.5 0.5 cloves garlic, puréed
- 0.16666666666667 0.16666666666667 green chilli, finely chopped
- 0.16666666666667 0.16666666666667 onion, sliced
- 0.16666666666667 0.16666666666667 green pepper, sliced
- 0.33333333333333 0.33333333333333 carrots, peeled and diced
- 33.333333333333 33.333333333333 g button mushrooms
- 0.16666666666667 0.16666666666667 head cauliflower, cut into florets
- 0.16666666666667 0.16666666666667 head of broccoli, cut into florets
- 0.16666666666667 0.16666666666667 tin of jackfruit, drained
- 120 120 ml vegetable stock
- 66.666666666667 66.666666666667 ml coconut milk
- 0.5 0.5 tbsp cornflour
Method
- To start, add the coconut oil to a saucepan over medium heat, then add the turmeric, curry powder, mustard seeds, cumin seeds, cardamom and black pepper and cook for 1-2 minutes.
- Add the garlic, chilli, onion, peppers, carrots and mushrooms and cook for 3-4 minutes.
- Add the cauliflower, broccoli, jackfruit, vegetable stock and coconut milk and bring to a boil.
- Boil for 6-7 minutes until the vegetables are cooked.
- Stir in the cornflour and boil for a further 2-3 minutes until the sauce has thickened. Season to taste.
Each 458g serving provides: 18g Fat, 15g Saturates, 41g Carbohydrate, 23g Sugars, 8g Fibre, 9.9g Protein, 0.99g Salt.
Love spicy food? Check out these easy yet delicious vegan curry recipes!
