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Easy Vegan Jackfruit Curry

Jackfruit Curry

Jackfruit Curry

Delightful vegan recipe for a perfect weeknight dinner. Feel free to add veggies of your choice.

Cook Time 10 minutes
Additional Time 25 minutes
Total Time 35 minutes


  • 1 cup (225g) Jasmine rice, uncooked
  • 1 yellow onion, chopped
  • 4 tbsp, red Thai curry paste
  • 1 sweet potato, peeled and chopped into bite-size chunks
  • 1 cup (165g) chickpeas, drained and rinsed
  • 1.5 cups (350ml) coconut milk, canned
  • 1 cup (175g) canned/fresh jackfruit, chopped (unripe)
  • Handful cilantro, chopped
  • 1 lime, to garnish


  1. Cook rice according to instructions on the packaging.
  2. Heat oil in a large skillet over medium-high heat. Add the onion in, frequently stirring for about 5-6 minutes until fragrant. Add the curry paste, stir and cook for another minute.
  3. Add in the sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
  4. Allow the sauce to heat up until simmering. Let it continue to simmer for about 10-15 minutes, or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick or dry, you can add water to the pan, 1/4 cup (60ml) at a time, up to 1/2 cup (120ml).
  5. Lastly, add the jackfruit and cook for another 2-3 minutes until heated through. Taste and season with salt and pepper, if needed.
  6. Serve curry over rice with cilantro and squeeze of lime.

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Nutrition per serving: 489 kcal, 18g Fats, 75g Carbs, 10g Protein

Recipe Keys: Gluten Free, Dairy Free, Meal Prep, and Vegan

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