Curried Jackfruit

Ingredients

• 567 g, drainedyoung jackfruit, cut into chunks
• 15 ml (1 tbsp)curry powder
• 15 ml (1 tbsp)all-purpose seasoning
• 60 ml (4 tbsp)olive oil
• 60 ml (4 tbsp)olive oil
• 30 ml (2 tbsp)curry powder
• 1 mediumonion, chopped
• 2 largespring onions, chopped
• 4 clovesgarlic, minced
• 15 ml (1 tbsp)ginger, minced
• 1red pepper, chopped
• 1green pepper, chopped
• 1 handfulwhole okra
• 5 ml (1 tsp)paprika
• 1.25 ml (¼ tsp)cumin
• 5 ml (1 tsp)all-purpose seasoning
• 2.5 ml (½ tsp), optionalraw cane sugar
• 15 ml (1 tbsp)chadon beni
• 6 sprigs, tied togetherthyme
• 15 ml (1 tbsp)pimento berries, or 1.25 ml (¼ tsp) ground allspice
• 30 ml (2 tbsp)tomato paste
• 15 ml (1 tbsp)tamarind paste
• 1 largered-skinned Caribbean sweet potato, chopped
• 400 mlfull-fat coconut milk
• 1Scotch bonnet
• to tasteHimalayan pink salt and pepper

Instructions

1. 1

   Place the jackfruit

   Put the jackfruit chunks in a medium-sized bowl.

2. 2

   Season the jackfruit

   Add 15 ml (1 tbsp) curry powder and 15 ml (1 tbsp) all-purpose seasoning, then set the bowl aside.

3. 3

   Heat the oil

   Set a medium frying pan or skillet over medium heat and add 60 ml (4 tbsp) olive oil.

4. 4

   Cook the jackfruit

   Add the jackfruit and cook for a few minutes so it takes on the seasoning.

5. 5

   Set it aside

   Take the jackfruit out of the pan and set it aside.

6. 6

   Add more oil

   Add the second 60 ml (4 tbsp) olive oil to the pan.

7. 7

   Cook the curry

   Add 30 ml (2 tbsp) curry powder and cook it for about one minute.

8. 8

   Soften the aromatics

   Add the onion, spring onions, garlic and ginger. Sauté until soft and translucent.

9. 9

   Cook the vegetables

   Add the red and green peppers and the okra. Cook for 3–5 minutes, or until soft.

10. 10

    Add the seasonings

    Add the paprika, cumin, 5 ml (1 tsp) all-purpose seasoning, optional sugar and chadon beni. Stir to combine.

11. 11

    Add the herbs

    Add the tied thyme sprigs and pimento berries.

12. 12

    Add the remaining ingredients

    Stir in the tamarind paste, tomato paste, coconut milk, chopped sweet potato and Scotch bonnet.

13. 13

    Bring to the boil

    Bring the pan to a rolling boil.

14. 14

    Simmer the curry

    Turn the heat down to medium-low, cover the pan and simmer for up to an hour, stirring halfway through.

15. 15

    Taste and season

    When cooked, remove the lid and taste the curry. Add pink salt and pepper to taste.

16. 16

    Remove whole aromatics

    Discard the thyme stems and Scotch bonnet before serving.

What is curried jackfruit?

Jackfruit is a large tropical fruit used in a range of dishes; young, unripe jackfruit has a mild flavour and a texture that breaks into chunks. This recipe uses it in a Caribbean-style curry with coconut milk, vegetables and warming seasonings.

The version here builds flavour by seasoning and briefly cooking the jackfruit before simmering it in the sauce. Sweet potato adds substance, while tamarind brings a tart note to balance the creamy coconut milk.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 2g protein, 40g carbs, 8g fat.

The sweet potato and jackfruit provide most of the carbohydrates, while olive oil and full-fat coconut milk contribute much of the fat. The recipe is low in protein per serving, so pairing it with beans or another protein-rich side can make the plate more balanced.

Build flavour in stages

Seasoned jackfruit: coating the drained chunks with curry powder and all-purpose seasoning first gives them a head start before they meet the sauce.

Curry base: cooking the second measure of curry powder briefly in the oil, then adding the aromatics, forms the flavour base. Keep it moving and follow the recipe's one-minute timing.

Choose and prepare the ingredients

Young jackfruit: use jackfruit packed in water or brine rather than ripe jackfruit, which is sweet and suited to different dishes. Drain it and cut it into chunks as directed.

Chadon beni: this herb is also known as culantro and has a distinctive savoury aroma. The recipe calls for a tablespoon; chop it if needed to make it easier to stir through.

Scotch bonnet: the whole pepper perfumes the curry as it simmers. Remove it before serving, as instructed, and avoid breaking it if you want to keep its heat contained.

Get the simmer right

After adding the coconut milk and other sauce ingredients, bring the pan to a rolling boil, then reduce the heat to medium-low and cover it. The long, gentle simmer gives the sweet potato time to cook and lets the flavours come together.

Stir halfway through the simmer so ingredients are less likely to catch on the bottom. The recipe allows up to an hour; check the sweet potato for tenderness before finishing.

Look for these texture cues

Vegetables: cook the peppers and okra for 3–5 minutes, until softened, before adding the remaining seasonings.

Sweet potato: it should be tender when the curry is ready. Check a piece near the end of the simmer; if it is still firm, continue cooking until tender.

Sauce: the coconut milk, tomato paste and tamarind make a spoonable curry sauce. Stir well after adding them so the pastes are distributed through the pan.

Serve it as a meal

Serve the curry hot, with rice or another plain grain if you would like something to soak up the sauce. A simple side of greens or sliced cucumber can add freshness alongside its rich, aromatic flavours.

Remove the thyme stems and Scotch bonnet before bringing the pan to the table. Give the curry a final stir so the vegetables and jackfruit are evenly distributed.

Recipe notes & tips

• Drain the jackfruit well before cutting it into chunks.
• Keep the Scotch bonnet whole while the curry simmers, then remove it before serving.
• Stir the pan halfway through the covered simmer as directed.
• Check the sweet potato for tenderness before taking the curry off the heat.
• Taste at the end and add salt and pepper gradually.

Variations

• Add chickpeas: stir them in with the coconut milk for a heartier curry.
• Adjust the heat: leave the Scotch bonnet out for a milder result.
• Use ground allspice: replace the pimento berries with 1.25 ml (¼ tsp) ground allspice, as suggested.
• Add greens: stir in spinach near the end of cooking so it wilts into the sauce.
• Serve with rice: spoon the curry over plain rice to make a more substantial meal.

Common mistakes to avoid

• Using ripe jackfruit: choose young jackfruit, which is mild and holds its shape better in this savoury curry.
• Skipping the brief curry cook: give the powder about one minute in the oil before adding the aromatics.
• Leaving the pan unattended: stir halfway through the simmer to help prevent ingredients catching.
• Breaking the Scotch bonnet: keep it whole during cooking and remove it before serving.
• Serving before the potato is tender: test a piece and continue simmering if it is still firm.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a pan over a low heat until piping hot, stirring gently; add a splash of water if the sauce has thickened.

Frequently asked questions