This thick curry made with baby jackfruit is a delicious and flavorful dinner entrée idea for when you're craving Indian food. Coriander powder is the main spice utilized in this dish and is actually a mixture of coriander seeds, dry chilies, curry leaves, and garlic. Once the jackfruit has been cleaned, making this dish is a snap and can even be done entirely in a pressure cooker if you prefer.

Baby Jackfruit Curry [Vegan]


For the Curry:

  • 2 3/4 cups young jackfruit
  • 1/2 teaspoon turmeric powder
  • 1 medium tomato
  • 2 tablespoons ginger-garlic paste
  • 2 green chilis, chopped
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala (optional)
  • Salt, to taste
  • 2-3 cups water
  • 1/2 cup mint leaves
  • 1 teaspoon mustard seeds

For Frying:

  • 1/2 cup chopped coconut
  • 2 tablespoons coriander powder
  • 2 medium-sized onions
  • 1 stick curry leaves
  • 1 teaspoon fennel seeds


To Clean the Baby Jackfruit:

  1. Apply coconut oil over your hands and knife. Remove the skin and cut jackfruit into small pieces. Put those pieces in water to avoid brown coloring.
  2. Heat a pressure cooker and add washed jackfruit pieces along with a little salt and turmeric powder. Pour enough water until the pieces are submerged. Close the lid and pressure cook on low-medium flame for 1 whistle. Remove from the heat and let the pressure settle down. Drain the water completely and keep those cooked pieces aside.

To Make the Masala Paste:

  1. Heat 1 tablespoon oil in a pan. Temper mustard seeds, fennel seeds, and curry leaves. Add chopped onions and sauté for a while. Add coconut pieces and cook until it turns golden brown.
  2. Remove from the heat and allow to cool. Grind in a mixer along with 2 tablespoons coriander powder. Add 1 or 2 tablespoons water and blend until you get a smooth paste. Keep it aside.

To Prepare the Curry:

  1. Heat 2-3 tablespoons oil in a pan. Add chopped tomatoes and green chilis. Mash the pulp. Add mint leaves and sauté a while. Add ginger-garlic paste and stir well.
  2. Add ground masala paste, red chili powder, and coriander powder. Stir everything well and finally add cooked jackfruit pieces. Mix everything and add 2-3 cups water. Add more water if needed and cook it covered for 15 minutes.
  3. Add garam masala and salt to taste and cook it covered for another 15-20 minutes on low flame you get a thick curry.

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Nutritional Information

Total Calories: 512 | Total Carbs: 97 g | Total Fat: 6 g | Total Protein: 16 g | Total Sodium: 529 g | Total Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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