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Jackfruit curry in a bowl with handles with vegan yoghurt and coriander on top. There's a small bowl of yoghurt in the background as well as a bigger bowl of rice
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Jackfruit Curry in under 60 Minutes

This Jackfruit Curry has a rich and delicious tomato Rogan Josh style sauce, is super filling and so easy to make. It's on the mild side, yet is full of flavour!
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 382kcal
Author Jess & Dan

Ingredients

  • 1 tablespoon oil (or a few sprays of 'Fry Light' oil spray)
  • 4 garlic cloves – crushed
  • 2 onions – chopped into medium chunks
  • 1 cinnamon stick
  • 2 teaspoon cumin seeds
  • 4 cardamom pods crushed
  • 2 tablespoon fresh ginger – chopped finely
  • 2 cloves
  • 1 tablespoon paprika powder
  • ¼ teaspoon cayenne powder
  • 1 teaspoon turmeric
  • 2 teaspoon garam masala
  • 2 teaspoon coriander powder
  • ½ teaspoon fennel powder
  • ¼ teaspoon ground black pepper
  • 960 g tinned jackfruit (500g drained weight)
  • 2 tablespoon tomato puree
  • 500 ml passata
  • 125 ml water
  • 110 g peas

Instructions

  • Put a splash of oil in a large sauté pan, heat over a medium heat and then fry off the chopped onions for 10-15 minutes. Keep them moving so that they don’t burn.
    1 tablespoon oil
  • Next add the cumin seeds and cardamom.
    2 teaspoon cumin seeds, 4 cardamom pods
  • Pop finely chopped ginger and garlic in the pan. Careful not to burn the garlic, so keep it moving for a minute.
    2 tablespoon fresh ginger, 4 garlic cloves
  • Add the tomato puree and mix well.
    2 tablespoon tomato puree
  • Put the drained jackfruit into the pan and stir.
    960 g tinned jackfruit
  • Immediately add the rest of the spices and the cinnamon stick, continue to stir.
    1 cinnamon stick, 2 cloves, 1 tablespoon paprika powder, ¼ teaspoon cayenne powder, 1 teaspoon turmeric, 2 teaspoon garam masala, 2 teaspoon coriander powder, ½ teaspoon fennel powder, ¼ teaspoon ground black pepper
  • After 1 minute, pour in the water and the passata, mix well.
    500 ml passata, 125 ml water
  • Bring up to a simmer, cover and allow it to simmer slowly for 30 minutes, covered. Check on it half way through and stir, just to make sure it isn't sticking. If it is, turn the heat down!
  • Finally, add the peas and salt to taste. Optionally, top with fresh coriander and plain vegan yoghurt. Serve with rice, naan and raita.
    110 g peas

Notes

  • If you can't find (or don't like) jackfruit, you can replace it with 400g chopped chestnut mushrooms, and 400g of chopped potatoes (into small 1-2cm chunks). Just put them in place of the jackfruit. The potatoes will cook well in the sauce.
  • As there are a fair few powdered spices to add, measure them out before you start cooking and put them in a small bowl or ramekin. Then you can just put them all in at once without having to worry about measuring each one out whilst you're cooking.

Nutrition

Calories: 382kcal | Carbohydrates: 85g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 74mg | Potassium: 1107mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1825IU | Vitamin C: 33mg | Calcium: 198mg | Iron: 5mg