Caribbean Veganuary: Jackfruit curry

Caribbean Veganuary: Jackfruit curry
Serves: 4
  • 565g tin jackfruit in water
  • 100g white onion, chopped
  • 50g spring onion, chopped
  • 2 cloves garlic, finely chopped
  • 15g fresh thyme
  • 5g Scotch bonnet pepper, chopped
  • 1 tsp salt
  • Handful fresh coriander, chopped
  • 1 tsp oregano
  • ½ tsp pimiento
  • Handful fresh parsley, chopped
  • 1 lemon, zest
  • 20g spice mix (see 1. in method)
  • 1 tbsp coconut oil
  • 15g fresh turmeric, grated
  • 400ml tin coconut milk
  • 150g sweet potato, chopped into cubes
  • 400g tin green lentils, cooked
  • Garnish: freshly chopped coriander and pickled pink onions
  1. For the spice mix, combine 1 tsp nutmeg, 1 tbsp paprika, 1 tbsp dried basil, 1 tbsp dried parsley, 1 tbsp chilli powder and 1 tbsp cumin, and store in an airtight jar.
  2. Drain the jackfruit and place it in a large bowl.
  3. Add the onion, spring onion, garlic, thyme, Scotch bonnet, salt, coriander, oregano, pimento, parsley, lemon zest and spice mix. Combine and set aside to marinade.
  4. Heat a heavy-bottomed pan over medium heat, add the coconut oil and let it melt.
  5. Add the fresh turmeric and sauté for 1 min.
  6. Add the marinaded jackfruit mixture and stir fry for 5 mins.
  7. Add the coconut milk, sweet potato and lentils, and simmer for 25 mins.
  8. Garnish with freshly chopped coriander and pickled pink onions, and serve with rice and peas.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.