Jackfruit Curry

Curry sauce can easily accommodate 2 cans of jackfruit. Double the "meat" and have some leftovers

This was pretty tasty. I subbed soy milk for the coconut milk and added about a tbsp of coconut oil (cold pressed) to get the coconut flavor. Worked wonders. Lime added at end is nice too.

This is such a great weeknight dish. It’s easy to prepare and throw in the oven quickly. I think fresh garlic is better and I added a little drizzle of honey for sweetness but this is the perfect spice level for me. I am obsessed with jackfruit and love how filling this meal is served with a brown basmati rice. I did notice my coconut milk hardened so I just heated it up a little and it was fine to use in the mixture. Love it!

I've been eager to try jack fruit as I explore more vegan recipes, but I found this recipe quite disappointing. I used homemade curry powder, so perhaps if I had used the seasonings called for, it would have been better, but I do think it needed more ingredients to make it interesting--onions, greens, broccoli, perhaps even some cashews.

never cooked with jack fruit before! This recipe was a great way to test out a new ingredient, and it is rather tasty. I used smoky paprika - didn't have sweet, and doubled up the spices :) Very good dish!

Since the jackfruit is canned in brine, I rinsed it then patted it dry to reduce the saltiness. The only substitution was using light coconut milk. It only needed the broiler for 5 minutes and the jackfruit texture was fine. It was an easy and tasty weeknight dinner served over rice.

I really enjoyed this! I added roughly diced red onion and bell pepper, and accidentally used reduced fat coconut milk. Served over white rice, and had leftovers on toast. Flavorful without being too spicy, which is what I like.

We loved this recipe with roasted red peppers and onions over rice and raw spinach. Any crunchy vegetable would work. I would cut the cayenne pepper by half next time.

Added sliced carrots because there was a whole lot of coconut milk relative to the amount of jackfruit. Totally different texture than I'm used to, pretty creamy, but good to try something different.

Really good. The texture was similar to pork carnitas. I made it as specified except used black pepper in place of cayenne and used low sodium soy sauce. I used 1 1/4 teaspoons of kosher salt. It only took about 2 minutes under the broiler until it started getting charred. I used a baking sheet coated with cooking spray which made for an easy clean up. It’s not a lot of food so next time I will make a double batch and split into 6 portions. I served it with rice and steamed broccoli.

I haven’t cooked with jackfruit before, and it really does have a texture reminiscent of chicken. After reading the other comments, I followed the recipe except that I used 4 minced garlic cloves in place of the garlic powder and added a spoonful of yellow curry paste (I was out of red). I found it did need a bit of salt (I used pink Himalayan salt). Served it on brown rice. A quick, easy, economical vegan meal. BTW, I purchased my can of green jackfruit in brine at Trader Joe’s.

Trader Joe’s sells jackfruit in brine which means it’s already salty, so season carefully. Could easily double the recipe.

This was so easy and delicious. I used fresh garlic and ginger as well as a spoon full of curry paste.

After reading the comments, I made a few revisions: - Used fresh garlic and ginger instead of powdered - Did not broil, just kept it in the oven for 5 more minutes - Added a spoonful of Maesri red curry paste and it made it a lot more flavorful and perfectly spicy.

I'm always looking for new vegetarian recipes. I choose vegetarian dishes for my family's health as well as the health of the planet. This one, though? I'm not impressed. I tried it despite the canned jackfruit and more curry than fruit. Maybe if it was marinated for a day before cooking it one could cover the canned/brined flavor.