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Jackfruit curry with wholegrain rice

Jackfruit Curry

Time 15 minutes to prepare plus 30 minutes cooking time
Skill Level Easy
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Serves 4
  • 2 onions finely sliced
  • 4 cloves garlic crushed
  • 2 tbsp grated fresh ginger
  • 2 tbsp tomato purée
  • 4 tsp mild curry powder
  • 2 tsp garam masala
  • 1 tbsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 400 g tinned jackfruit drained and roughly chopped
  • 500 g tomato passata
  • 200 ml water
  • 200 g frozen peas
  • Bunch fresh coriander roughly chopped
  • Fresh chilli optional


  1. In a large, heavy-bottomed, non-stick pan, sauté the onions in a little water over a medium heat until soft.
  2. Add the garlic and ginger and continue to sauté for another minute or so.
  3. Add the tomato purée and spices, and continue to sauté for a couple of minutes, stirring all the time.
  4. Add the jackfruit, passata and water. Bring to the boil, then lower the heat and simmer gently for 30 minutes until you have a nice thick consistency.  If the sauce reduces too much add a little extra water.
  5. Add the peas and continue to cook for 2 minutes. Taste and adjust the seasoning with salt to your liking.  Sprinkle with chopped coriander just before serving.
  6. Serve with plant-based yoghurt and brown basmati rice or wholemeal flatbreads. Sprinkle with chopped chilli if you like.


This recipe is great for batch cooking.  Cool the curry and then portion in freezer bags or containers and freeze for up to 3 months.  Defrost in the fridge overnight, and reheat on the stove or in the microwave until piping hot.