How long does pulled jackfruit curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pulled jackfruit curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pulled jackfruit curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pulled jackfruit curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pulled jackfruit curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Pulled Jackfruit Curry
[Vegan]

NT By: Natalie Tamara

Author Bio

Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales,... Read More

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Jackfruit

Pulled Jackfruit Curry [Vegan]

Dairy Free

Jackfruit's ability to absorb whatever spices it is marinated in and its meaty texture make it an ideal mock meat. You can use it in stews, sandwiches, burgers, and as shown in this recipe, curry. In this zesty dish, jackfruit is seasoned with garam masala, tomato purée, coriander, and cayenne... Read More

Ingredients You Need for Pulled Jackfruit Curry [Vegan]

1 tablespoon oil
1/2 teaspoon asafoetida/onion powder/garlic powder
2 teaspoons garam masala
2 garlic cloves, crushed
1 tablespoon tomato purée
4 tablespoons water
1 onion, thinly sliced
1 cup jackfruit, roughly chopped with the hard core removed
1 1/2 canned plum tomatoes, roughly chopped
1/4 cup corn
1 cup chickpeas, cooked
1/2 of a 13-ounce can of coconut milk, shaken well
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/4-1 teaspoon dried chili flakes

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How to Prepare Pulled Jackfruit Curry [Vegan]

Heat a large frying pan over a medium heat. Once the pan has warmed, add the oil.
Once the oil is hot, add the asafoetida. Stir for one minute before adding the garam masala. Continue stirring for one more minute, then add a tablespoon of water to disperse the flavors. Add the garlic and tomato purée and continue to stir. Once the water evaporates, add the next tablespoon of water. Repeat with the remaining two tablespoons of water. This process should result in a thick curry paste.
Add the onions into the frying pan and stir frequently for a few minutes, until they have begun to soften. If the spices begin to stick to the pan, add extra water to prevent burning. Add the jackfruit and stir well to coat it in the spices. Cook for a couple minutes, still stirring frequently.
Add the plum tomatoes and their juice into the pan. Stir well and leave to simmer, about 10 minutes.
Add the remaining ingredients, stir well, and simmer for 10 minutes. Serve warm.