Name: Easy Jackfruit Curry

Ingredients:

• 2 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1/2 tablespoon crushed red pepper flakes
• 1 tablespoon olive oil
• 2 bay leaves
• 2 cloves garlic minced
• 2 tablespoon ginger grated
• 1 large onion diced
• 2 cups tomatoes diced
• 14 oz canned jackfruit
• 1 teaspoon turmeric
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 can coconut milk
• 1 1/2 cups vegetable stock

Instructions:

• Make the spice blend. Use a pestle and mortar to lightly crush the peppercorns, cumin seeds, coriander seeds and chilli flakes until thoroughly combined and smelling incredible.
• Heat the olive oil in a large non-stick pan or skillet over a medium heat.
• Add the spice blend and a couple of bay leaves.
• Cook for 3-4 minutes, stirring around once every minute, until fragrant.
• Discard the bay leaves.
• Add the garlic, ginger, onion, and fresh tomatoes.
• Cook for 7-8 minutes, stirring frequently, until the tomatoes have fully softened and broken down.
• Drain the jackfruit and pull apart the strands using your hands or a fork.
• Add it to the pan together with turmeric, dried thyme, paprika and salt.
• Continue cooking for around 10 minutes, stirring occasionally, until the jackfruit starts to crisp up and brown.
• Add coconut milk and vegetable stock.
• Bring to a light simmer, cover and cook for 15 minutes, stirring once every couple of minutes, until the sauce is thick and creamy.
• Serve immediately with rice and any other side dishes of your choice.

Comments: 11/18/2024 - I reduced the amount of spices and used powdered rather than crushing the seeds myself: 2 teaspoons cumin, 2 teaspoons coriander, 1/4 teaspoon crushed red pepper flakes, 2 teaspoons garlic powder, 2 teaspoons ground ginger, 1 teaspoon turmeric, 1 teaspoon thyme, 1 teaspoon paprika, and 1/2 teaspoon salt. Preparation took about 1 1/4 hours, and the result was quite liquid, more like soup. Served with rice and naan, we both enjoyed it and got three meals from it.
3/25/2025 - I mostly used the same spice mix as last November, except the black pepper was 1/2 teaspoon and the red pepper flakes were a sprinkle. I substituted tofu for the jackfruit because I could not find any in the stores. I reduced the amount of vegetable stock to 1 cup, but it was still quite liquid. It took about an hour to prepare. I served it with rice, naan, and asparagus salad.
8/5/2026 - I used the same spice mix as on 11/18/2024 except I skipped the crushed red pepper flakes and salt. I used one can of diced tomatoes, one can of jackfruit, one can of coconut milk, and one cup of vegetable stock. The consistency was good. It served us for two meals with rice. The first day I served it with a concocted “salad” of leftover french fries, bell pepper, and cheese. The second day I served it with carrot raisin salad and naan.

Source: https://ohmyveggies.com/easy-vegan-jackfruit-curry/

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