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Jackfruit Curry Recipe




  • 1tbsp coconut oil
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1–2 green chillies, chopped (depending on how hot you like your curry)
  • 2 white onions, chopped
  • 6 garlic cloves, chopped
  • 2 1/2cm piece of fresh ginger, peeled and grated
  • 1 1/2tsp ground coriander
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • 2tbsp tomato puree
  • 2 x 400g cans green jackfruit pieces, rinsed and drained, roughly chopped
  • 400g can chopped tomatoes
  • 3tbsp coconut cream, plus extra to drizzle

To serve

  • steamed rice


Pour the oil into a large saucepan over a medium heat. Add the cumin and mustard seeds and cook for 1 minute, then add the chopped chilli, onion, garlic and ginger. Cook until the onion is soft and translucent.

Add the ground coriander, cumin, turmeric, tomato puree and jackfruit. Mix together, pour in the chopped tomatoes, cover the pan and cook for 40-45 minutes or until the jackfruit is soft. If the sauce is too thick, you can gradually add in some water.

Add the coconut cream and mix everything together. Gently cook, uncovered, until the sauce has thickened.

Serve the curry with a little coconut cream drizzled over and and rice.

Recipe courtesy of Doctor Bowl by Dr. Divya Sharma


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