Vegan Jackfruit Turmeric Masala Curry

Vegan Jackfruit Turmeric Masala Curry is a wholesome and nutritious meal with Indian flavors. It is a satisfying meal for any dinner night. This entree is made with a variety of flavors and spices that’s easily available in our kitchen pantries.

Course Main Course

Cuisine Indian

Keyword jackfruit curry, masala curry, vegan jackfruit

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 284kcal

Author Gunjan

Ingredients

2 tbsp olive oil
1 whole cinnamon stick
1 tsp garlic paste
1 tsp ginger paste
Pinch of fennel seeds
1/2 cup chopped red onion
1/2 cup chopped tomatoes
1 20 oz canned young green jackfruit in brine (drained,rinsed and dried)
1 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
1 cup water
1 1/2 cup unsweetened coconut milk
1/2 tsp salt or as per taste
Pinch of sugar
1 tbsp chopped fresh cilantro (to garnish)

Instructions

Heat oil in a nonstick pan and add cinnamon stick, garlic paste, ginger paste, fennel seeds and saute for 5 seconds in the oil.
Add chopped onions and saute until translucent.
Add chopped tomatoes. Saute and cook covered for couple of minutes until tomatoes are soft and mushy.
Mash the tomatoes with the spatula and saute again for 30 seconds.
Fold in jack fruit.
Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala and saute well for 1 minute. Cook covered for 2-3 minutes on a medium flame.
Remove the lid and saute again for 30 seconds. Add water, mix and cook covered for 2 minutes or until few boils.
Add coconut milk, salt and sugar. Mix and cook covered for 10 minutes on a low flame.
Turn off the flame adjust the salt if desired. Garnish with chopped cilantro and serve warm with steamed rice and side salad.

Notes

I used tetra pack lightened coconut milk for this recipe. Do not use thick coconut milk or else this recipe will lose its flavor and texture.
You may use store bought ginger garlic paste as 2 tsp.

Nutrition