This is a fantastic vegan supper for the whole family. It's creamy, flavorful, filling, and quite simple to make. The addition of jackfruit to curry is ideal, and the sweet potatoes make this a hearty and filling dish.
Easy Jackfruit Recipe with Potato

Jackfruit Recipe

Servings: 4-6 

Prep Time: 10 Min

Cook Time: 45 Min

Total Time: 55 Min



  • 2 Tablespoon Vegetable Oil
  • 1 Large Onion, diced
  • 1 Tsp Fresh Ginger, minced
  • 3 Garlic Cloves, minced
  • 1 Jalapeno, seeded and minced
  • 2 Tablespoons Curry Powder
  • 1 Tablespoon All Purpose Flour
  • 1 Cup Vegetable Stock
  • Coconut Cream from the top of one can of full-fat coconut milk**
  • 2 Diced Tomatoes
  • 1 Jackfruit, drained and rinsed
  • Salt and Black Pepper to taste



  1. Heat the oil in a large dutch oven or soup pot over medium heat. Once heated, add the chopped onion and simmer for 5-7 minutes, or until tender and transparent.

  2. Mix in the ginger, garlic, and jalapeño. Cook for 2 minutes. Stir in the curry powder, making sure to cover everything with it. Cook for 1 minute.

  3. Reduce the heat to low and add the flour, stirring constantly. Cook for 2 minutes.

  4. Combine the vegetable stock, coconut cream, and tomatoes in a mixing bowl.

  5. Increase the heat to medium. Cook, stirring often until the coconut cream has melted into the stock, about 2-3 minutes. Mix in the jackfruit. Bring to a boil, then lower to low heat. Cook for around 20-25 minutes.

  6. Shred the jackfruit carefully with two forks. If you're cooking white rice to go with the curry, this is the time to make it.

  7. Cook the curry for another 10-15 minutes, covered. Season with salt and pepper to taste.

  8. Serve and enjoy!

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