Jackfruit curry

Jackfruit curry

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 397 kcal
, Fat: 30 g
, Carbohydrate: 21 g
, Protein: 7 g

Jackfruit is an incredibly versatile fruit with a neutral flavour, which means it can be used in sweet and spicy dishes alike. It takes on the flavour of other ingredients, making it perfect for an aromatic, hot sauce and a hearty curry.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Curry paste

160 g coconut pieces
1 tomato, deseeded, cut into pieces
1 onion, cut into pieces
5 garlic cloves
5 cm ginger, cut into pieces
3 green chillies
8 peppercorns
1 tsp cumin
1 dl water


2 tbsp sunflower oil
1 tbsp yellow peas
1 tsp yellow mustard seed
1 tsp curry powder
½ tsp turmeric
¼ tsp chilli powder
3 tbsp tomato puree
2 ½ dl coconut milk
2 ½ dl water
3 tins jackfruit (approx. 400 g each), rinsed and drained
1 tsp sugar
½ bunch coriander, torn into pieces
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How it's done

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Curry paste

Puree the coconut until smooth along with all the other ingredients up to and including the water.


Heat the oil in a large, non-stick frying pan. Add the yellow peas and mustard seeds, toast until the mustard seeds burst. Add the curry paste, cook for approx. 5 mins. Add the curry, turmeric, chilli powder and tomato puree, cook briefly. Pour in the coconut milk and water, add the jackfruit, bring to the boil, reduce the heat. Simmer the curry for approx. 20 mins. Stir in the sugar. Garnish the curry with coriander.

Good to know
Serve with: Rice

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