I had been wanting to cook with jackfruit more, and this jackfruit vegetable curry was an excellent place to start. Seriously packed with flavour, and it’s much easier than the list of ingredients might suggest. Perfect for vegans and meat eaters alike!

The recipe is one I slightly amended from the Smith and Deli cookbook (a seriously excellent cookbook all round!)

Ingredients List

For the Curry Paste

• 1/2 tsp fennel seeds
• 1 1/2 tbs coriander seeds
• 1/2 tsp cumin seeds
• 2 green cardamom pods, seeds only
• 1 long red chilli
• Lemongrass stem
• 15g fresh turmeric
• 150g shallot
• 3 cloves garlic
• 20g fresh ginger
• 1/2 bunch coriander stems

For the Curry

• 2 tbs oil
• 1tsp curry powder
• 1/4 cup vegan fish sauce
• 2tbs soy sauce
• Pinch salt
• 30g brown sugar
• 2 tins jackfruit
• 1 can coconut milk
• 200ml vegetable stock
• 6 kaffir lime leaves
• 3 medium potatoes
• 2 medium carrots
• 1 medium zucchini
• 100g snow peas
• Can corn spears
• Lime
• Coriander leaves

Steps

For the Curry Paste

1. Toast the fennel, coriander, cumin and cardamom seeds until fragrant
2. Blitz in a blender or mortar and pestle (I used my nut grinder)
3. Combine the remaining ingredients in a blender and blitz until smooth, adding a little water if need be, then add the powdered spices and blitz until combined

For the Jackfruit Vegetable Curry

1. Heat the oil in a large pan then add 6tbs of the paste. Cook until fragrant.
2. Add the curry paste, fish sauce, soy sauce, salt and sugar and stir together. Cook until the sugar has dissolved
3. Drain, rinse and pull apart the jackfruit then add to the pan and toss to coat in the curry paste. Fry for 2-3 minutes
4. Add the coconut milk, stock and sliced kaffir lime leaves
5. Chop the potato and carrot into similar sized pieces, then add to the pan, stirring to combine and simmer for 5 minutes
6. Chop the zucchini into similar sized chunks, remove the ends of the snow peas and halve the corn spears
7. Add to the curry mix and stir though, bring back to a simmer and cook until all the veggies are cooked
8. Serve with fresh lime and topped with coriander leaves

Ok, so I know the list of ingredients and steps for this jackfruit vegetable curry looks a little much! Trust me though, it’s really quite simple. I even made the curry paste on a Sunday night and popped it in the fridge, so the rest of it was much quicker for a weeknight meal.

There’s a few ingredients you might not have on hand, but most of them can be easily found. You can get all the spices and kaffir lime leaves at your standard supermarket, and vegan friendly fish sauces aren’t too tricky to pick up these days. I get mine from either an Asian supermarket or a health/vegan store – although I know the latter are unlikely to be quite as prevalent in some areas! That’s where I get my jackfruit from as well, and it’s well worth seeking out!

I love the texture the jackfruit brings to this dish. I’d only really had jackfruit in Mexican or Southern style meals before, so having it in a curry was a new experience that I really enjoyed. I’ll definitely be picking up more cans to have on hand for this kind of cooking again!

Have you tried jackfruit before? Fancy giving this jackfruit vegetable curry a try?

I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!

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