Creamy Jackfruit Curry With Coconut Milk

You might also like these recipes for south Indian chickpea curry, vegan chicken curry and mushroom curry. This simple jackfruit curry is a delicious dinner recipe that comes together quickly using fresh, frozen or canned jackfruit. It’s so satisfying, tasty and hearty, it will please even an avowed carnivore. Raw jackfruit has a mild, nutty flavor and a chewy texture. It tends to separate into shreds when cooked, like chicken, making it a wonderful vegan meat substitute in recipes like this vegan massaman curry, vegan “lamb” tagine and curried jackfruit burger. All across India, where jackfruit grows abundantly, raw jackfruit is used to make curries and sabzis that are eaten with rice or roti. My jackfruit curry is not loyal to any single Indian cuisine, although I did lean into south Indian and Sri Lankan flavors. I can honestly say that this is the best jackfruit curry I have cooked or eaten. I love the bold, complementary flavors that the curry leaves, coconut milk and garam masala add. The curry recipe comes together quickly in an Instant Pot, although you can just as easily make it on the stove top. I have instructions for both below. The recipe needs just a few ingredients and very little prep work. I also like that it is mostly hands-off and the Instant Pot does all the heavy lifting. Jackfruit is very nutrient-dense, so this is also a superbly healthy and nourishing recipe. Using canned or frozen jackfruit keeps the curry cost-friendly as well. And it is soy-free, nut-free and gluten-free.