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Vegan Jackfruit Curry

Vegan Jackfruit Curry

Delicious shredded jackfruit in a creamy tomato cashew sauce. Serve this vegan Jackfruit Curry with basmati rice and homemade naan!
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 273kcal
Author Bianca Haun | Elephantastic Vegan


  • 1/2 can young jackfruit (in brine or water; NOT syrup)
  • 2 teaspoons oil
  • 1/2 yellow onion halved and sliced
  • 1/4 fresh chili chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt more to taste
  • 1 cup diced tomatoes
  • 1/2 cup cashew cream


  • Squeeze the jackfruit to remove excess brine.
  • In a large pan over medium to high heat, add the oil, diced onions, and jackfruit. Once the jackfruit softens, you can shred it with a fork. Add the salt, garam masala, ground ginger, and fresh chili. Give it a quick stir and let it cook further until slightly crispy and brown.
  • Reduce the heat, then add the diced tomatoes and cashew cream. Stir again and let it cook until it's hot and creamy.
  • Serve the Jackfruit Cury with basmati rice and fresh naan!


Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 321mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg