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A 45 degree angle view of Vegan Jackfruit Turmeric Masala Curry

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 284kcal
Author Gunjan


  • 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)


  • 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.


  • 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. 


Calories: 284kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 40g | Sodium: 145mg | Potassium: 658mg | Fiber: 6g | Sugar: 8g | Vitamin A: 470IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 5mg