This jackfruit curry recipe has the irresistible combination of chunky, tender jackfruit, creamy coconut milk and vibrant spices in every mouthful. Make it in the Instant Pot or on the stovetop and serve with basmati rice for dinner.
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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 vegan massaman curry, vegan "lamb" tagine and vegan haleem.
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.
Ingredients
- Spices: Bay leaves, cinnamon stick, mustard seeds, cumin seeds, garam masala, ground coriander, ground fennel, turmeric, and cayenne or any red chili pepper powder. The jackfruit is like a sponge that soaks up all of these bold flavors. The cinnamon stick is an ingredient frequently added to Sri Lankan jackfruit curries and it adds a lot of flavor. You can discard it and the bay leaves before serving the curry.
- Herbs: Curry leaves, cilantro and ginger garlic paste (or crush together six cloves garlic and a 1-inch knob of fresh ginger). Curry leaves have a bright, lemony flavor and intense aroma, and they add delicious south Indian flavor to the jackfruit curry.
- Onions: I prefer red onions in Indian curries, but yellow onions are fine too.
- Jackfruit: I created this recipe so you can make it with fresh raw jackfruit or frozen jackfruit or canned jackfruit. In the United States you can find fresh young jackfruit at Asian stores, but it can be expensive. I use frozen jackfruit, sold in the freezer aisle at the Indian and Asian grocery stores. You can also use canned jackfruit in brine. Rinse and drain frozen and canned jackfruit in a colander before using, but don't shred it or cut it. If using fresh jackfruit, cut into bite-sized pieces.
- Coconut milk: Creamy coconut milk brings together all the flavors and makes this curry absolutely delicious. You can use canned coconut milk or fresh-made coconut milk.
How to make jackfruit curry
Turn on the Instant Pot with the "saute" setting on high. Add oil and when it shimmers, add the bay leaves, cinnamon stick, mustard seeds and cumin seeds. Saute for 30 seconds or until the mustard sputters.
Add the onions and a pinch of salt.
Stir in curry leaves. Sauté for five minutes until the onions are soft and beginning to brown.
Add ginger garlic paste and mix it in.
Add ground coriander, ground fennel, turmeric and cayenne. Mix well.
Add the jackfruit and give it all a good stir.
Pour half the coconut milk in the pot and a cup of water. Turn off the Instant Pot, put the lid on, and set the IP to cook on high pressure for 15 minutes.
Ten minutes after cooking has ended, turn the knob to vent. Once all pressure has released, open the lid.
Stir in the garam masala and the remaining coconut milk. You don't have to turn the Instant Pot back on - the residual heat is enough to warm the coconut milk through.
Check seasoning and add more salt if needed. Fish out and discard bay leaves and cinnamon stick and garnish the curry with cilantro. Serve hot or warm.
Stovetop instructions
To make the curry on the stovetop, sauté ingredients in a sauté pan or saucepan over medium heat, according to the instructions above from steps 1-8. After stirring in the water, bring the curry to a boil. Cover, lower heat to simmer, and cook 20-25 minutes or until the jackfruit is very tender. Stir in coconut milk and garam masala, check for salt, and turn off heat. Garnish with cilantro.
Serve
Serve the jackfruit curry for lunch or dinner with basmati rice, brown rice, jeera rice or quinoa. On the side, serve a potato sabzi like Bombay potatoes or potato masala. This curry is also wonderful to scoop up with an Indian flatbread like roti or vegan naan.
Recipe FAQs
You can find frozen, canned and fresh jackfruit at Asian and Indian grocery stores. I use the frozen or canned version for this recipe.
Jackfruit has a very sticky sap and even frozen jackfruit can feel tacky to the touch. Just place the jackfruit in a colander and rinse it out thoroughly before adding it to the curry. Don't worry if it still feels a bit tacky - it won't, after cooking.
You can stir in a can of chickpeas or white beans along with the jackfruit. Baked or air-fried tofu are also good additions.
You can add vegetables like potatoes, sweet potatoes, zucchini, kale, spinach, eggplant and cauliflower to the curry. Add along with the jackfruit.
Store the curry in the fridge for up to four days. Freeze for longer storage, for up to three months. Thaw and reheat on stovetop or in microwave.
Recipe card
Jackfruit curry recipe
Ingredients
- 15 oz frozen jackfruit (or use two 20-oz cans, which, after draining, will yield about 20 oz jackfruit total.)
- 1 tablespoon coconut oil (or any neutral oil)
- 2-inch cinnamon stick (left whole, don't break into pieces so you can easily fish it out before serving)
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 medium red onions (thinly sliced)
- 2 sprigs curry leaves
- 1 heaping tbsp ginger garlic paste (or crush together six cloves garlic and a 1-inch knob of ginger)
- 2 tablespoons ground coriander
- 2 teaspoons ground fennel
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne (use more or less according to your preference)
- 13.5 oz canned coconut milk (stir with a spoon after opening)
- 1 cup water (or vegetable stock)
- 1 heaping tsp garam masala
- Salt to taste
- 2 tablespoons cilantro (chopped)
Instructions
- Place the jackfruit in a colander and rinse thoroughly in running water. Don't cut or shred the jackfruit - it will break up on its own during cooking and a few chunks will add great texture.
Instant Pot directions
- Turn on the Instant Pot with the "saute" setting on high. Add oil and when it shimmers, add the bay leaves, cinnamon stick, mustard seeds and cumin seeds. Saute for 30 seconds or until the mustard sputters.
- Add the onions and a pinch of salt.
- Stir in curry leaves. Saute for five minutes until the onions are soft and beginning to brown.
- Add ginger garlic paste and mix it in.
- Add ground coriander, ground fennel, turmeric and cayenne. Mix well.
- Stir the rinsed and drained jackfruit into the other ingredients in the Instant Pot.
- Pour half the coconut milk in the pot and a cup of water. Turn off the Instant Pot, put the lid on, and set the IP to cook on high pressure for 15 minutes.
- Ten minutes after cooking has ended, turn the knob to vent. Once all pressure has released, open the lid.
- Stir in the garam masala and the remaining coconut milk. You don't have to turn the Instant Pot back on - the residual heat is enough to warm the coconut milk through.
- Check seasoning and add more salt if needed. Fish out and discard the cinnamon stick and bay leaves. Garnish the curry with cilantro and serve hot or warm.
Stovetop directions
- To make the curry on the stovetop, saute ingredients in a saute pan or saucepan according to the instructions above from steps 1-8.
- After stirring in the water, bring the curry to a boil. Cover, lower heat to simmer, and cook 20-25 minutes or until the jackfruit is very tender.
- Stir in coconut milk and garam masala, check for salt, and turn off heat. Discard bay leaves and cinnamon, then garnish with cilantro.
Nutrition Information
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Donna says
New at cooking jackfruit. Not bad! Husband said a couple times that he liked this dish so it appears to be a win. I didn’t have curry leaves and it turned out fine. I might add a splash of lime juice or something as suggested on a substitution site. I forgot today to do that. Thanks for inspiring me by giving me an easy option. Oh…I did it on stovetop…super easy.
Vaishali says
Sounds awesome! So happy you made the curry, Donna. I like the idea of adding a bit of lime juice.
Carole B. says
I have heard so many comments on how delicious jackfruit is in various recipes. I have tried cooking with it a couple of times. I am "turned off" by the chunks that are part of the product that I have purchased, and don't know if I am preparing it correctly.
Would you please post a video of the correct steps to prepare jackfruit.
Thank you.
Vaishali says
Hi Carole, do you mean how to prep fresh jackfruit, or the canned and frozen kinds? Clarify please, so I can post a video accordingly.