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Vegan jackfruit curry

Never cooked with jackfruit before? This mighty curry from Ben Lebus's cookbook MOB Veggie is a great place to start. It's totally vegan, packed full of spices and has a rich, meaty texture – without the meat!

Serves 6

Prep Time 10 min

Cooking Time 45 min


  • 1 tbsp olive oil
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 2 red chillies, chopped and de-seeded
  • 2 white onions, chopped
  • 5 garlic cloves, crushed
  • 2.5cm fresh ginger, grated
  • 2 x 400g tins of green jackfruit pieces
  • 400g  basmati rice
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 2 tablespoons tomato purée
  • 500ml jar of passata (strained tomatoes)
  • 2 tbsp coconut cream
  • Handful fresh coriander, to serve


  1. Add a glug of olive oil to a frying pan (skillet) and the cumin seeds and mustard seeds, pan-frying for a minute to release the aroma. Add the red chillies, onions, garlic cloves and ginger. Cook until the onions are soft and translucent.
  2. Drain and rinse your jackfruit (to remove as much salt as possible).
  3. Get the rice on in a separate pan and cook according to the instructions on the packet. Drain.
  4. Add the ground coriander, ground turmeric, tomato purée and the jackfruit to the onions. Mix together, pour in the passata, cover your pan and cook for 10 minutes.
  5. Uncover and shred the jackfruit a bit and allow the sauce to thicken. Add the coconut cream and a little water if necessary. Mix everything together.
  6. Bubble the curry down until it is nice and thick. Scatter over a handful of chopped coriander. Serve on a bed of steaming rice.

Nutrition per serving

Read more on how we calculate nutrition.
415 9.2g 5.3g 2g 4.8g 25g 0g 49mg 79g 3.1mg

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