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Vegetarian, Africa and overseas

Jackfruit curry with rice

Jackfruit curry with rice is a vegetarian Creole dish for 4 people, ready in 50 minutes, rated easy, for €2.00 per serving. Canned green jackfruit stands in for meat thanks to its fibrous texture, simmered with tomatoes, garlic, ginger and turmeric. The key to success is rinsing the jackfruit well and letting the sauce reduce properly.

Tonight we're trying jackfruit curry, a green fruit that eats like meat, simmered Creole style and served with rice.

Jackfruit curry with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Canned green jackfruit has this surprising texture that pulls apart into fibers, a bit like shredded chicken, and it soaks up whatever sauce it simmers in. Here it turns golden with turmeric and tomato, with heat from the chili and warmth from the ginger, giving you a curry with real body and no meat at all.

This is a weeknight dish that needs little attention once it's simmering, perfect when you want to cook vegetarian without losing the comfort of a saucy stew. It works well for adults and curious teenagers, less so for young kids because of the chili.

The ingredients

4 people

Pantry

  • Canned green jackfruitoften in the pantry 800 g
  • Turmericoften in the pantry 1.5 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Tomatoes 4
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Thyme 3 sprigs
  • Chili pepper 1

The step by step recipe

  1. Drain the jackfruit, rinse it under clean water and press it to remove the brine.

    The more you rinse it, the less it tastes like canned food.

  2. Brown it in the oil with a pinch of salt until it picks up some color. 8 min

    Don't move the pieces around too much, they brown and hold together better that way.

  3. Add the sliced onions, garlic, ginger and turmeric, then let everything cook down. 6 min

    Scrape the bottom of the pan, those browned bits will flavor the whole curry.

  4. Pour in the tomatoes, thyme and chili, cover with half a glass of water and let it simmer. 25 min

    The jackfruit soaks up the sauce, add a splash of hot water if it reduces too fast.

  5. Cook the rice in salted water and serve the curry piping hot. 11 min

    A pinch of turmeric in the rice water gives it a nice golden color.

Our tips to get it right

  • Cut the larger jackfruit pieces in half after rinsing, they brown more evenly and soak up sauce better.
  • Deseed the chili if you want the flavor without too much heat, or leave it whole and fish it out before serving to control the spice level.
  • Let the curry rest off the heat for a few minutes before serving, the jackfruit finishes absorbing the sauce and the flavors settle.

The variations

  • Swap the jackfruit for a mix of potatoes and chickpeas, as suggested in the tip, for an equally hearty curry.
  • Stir in coconut milk at the end of cooking for a creamier, milder sauce.
  • For a quicker version, use pre-cooked rice and shorten the simmer to 15 minutes, the jackfruit stays tender.

What to serve it with

  • A tangy vegetable pickle
  • Lime wedges on the side
  • Plain yogurt to cool the heat

Storage

The curry keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to 2 months, kept separate from the rice. Reheat gently with a splash of water to loosen the sauce.

Questions about this dish

Can you use fresh jackfruit instead of canned?

Yes, but you'll need to peel and boil it before simmering it in the curry, which takes extra time. Canned jackfruit is more convenient and gives a very similar result.

Does canned jackfruit actually taste like meat?

No, its appeal is mainly the fibrous texture that resembles pulled meat. The flavor comes mostly from the spices and the tomato sauce it simmers in.

Can you make this curry ahead of time?

Yes, it's actually recommended, the curry tastes better after resting overnight in the fridge. Just reheat it gently and serve with freshly cooked rice.

How do you tone down the curry if the chili is too spicy?

Remove the chili's seeds before cooking or take the whole chili out of the sauce after a few minutes of simmering. A spoon of coconut milk or a side of plain yogurt also helps mellow the heat.

How long does it take to make a jackfruit curry with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a jackfruit curry with rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a jackfruit curry with rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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