Jamaican Curried Jackfruit

Curried jackfruit with potato in a bowl served with rice and peas.

Jamaican Curried Jackfruit

This Jamaican curried jackfruit is packed with meaty chunks of jackfruit and vibrant spices. It’s our take on a vegan curried goat, with jackfruit taking centre stage. Big Caribbean flavours like allspice and thyme shine in the coconut milk and tomato sauce.

Course Dinner

Cuisine Jamaican

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 411kcal

Author Jess & Dan

Ingredients

1 onion – chopped
0.5 tablespoon ginger – finely chopped
2 garlic cloves – finely diced
1 green chilli – finely diced
5 tablespoon Jamaican curry powder
1 teaspoon allspice
0.25 teaspoon white pepper
4 fresh thyme sprigs
2 tablespoon tomato puree
400 ml coconut milk
400 g chopped tomatoes – 1 tin
800 g young jackfruit – 2 x 400g tins, drained and rinsed
400 g potatoes – peeled and chopped into 2cm chunks

Metric - US Customary

Instructions

Pour a good glug of oil into a large saucepan or sautée pan and bring to a medium-high heat. Fry the onion for 4-5 minutes until it has softened.
1 onion
Throw in the garlic, ginger, chilli and stir for another minute.
0.5 tablespoon ginger, 2 garlic cloves, 1 green chilli
Now add the curry powder, allspice and white pepper. Allow the spices to cook for a minute whilst stirring.
5 tablespoon Jamaican curry powder, 1 teaspoon allspice, 0.25 teaspoon white pepper
Stir in the tomato puree, then pour in the coconut milk, tinned tomatoes and add the thyme sprigs. Bring the mix up to a simmer.
2 tablespoon tomato puree, 400 ml coconut milk, 400 g chopped tomatoes, 4 fresh thyme sprigs
Once simmering, pop in the jackfruit and potatoes and stir it all together. Bring back up to a simmer and cook with the lid on for 30 minutes, stirring occasionally.
800 g young jackfruit, 400 g potatoes
Season with salt (to taste), remove the sprigs of thyme and serve.

Notes

Make sure to use young jackfruit, also known as unripe or green jackfruit.
Jamaican curry powder is a must to achieve the right flavour. You can use an Indian curry powder, but you’ll get a different tasting curry.
Spice it up by adding more fresh chilli, or completely omit the chilli for a mild curry. Or remove the seeds and membrane for less heat.
Keep it in the fridge for up to 3 days, or in the freezer for up to 3 months.
If using dried thyme, use 1 teaspoon.
If you don't have a scotch bonnet chilli, a red chilli works well too.

Nutrition