Make this vegan young jackfruit curry, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

This dish is topped with deep-fried shallots and curry leaves at Kolamba, but we find shop-bought crispy onions are a handy cheat. Read our review of Kolamba restaurant here.


  • 2 tbsp rapeseed oil
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 1, finely chopped onion
  • 2 cloves, finely chopped garlic
  • 1, finely chopped green chilli
  • 1 tsp mild curry powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp mild chilli powder
  • 1 tsp ground turmeric
  • 1 stick cinnamon
  • 1 medium, chopped tomato
  • 6-8 curry leaves
  • 5cm piece pandan leaf, (optional, see notes below)
  • 500g tin, drained green jackfruit
  • 240ml coconut milk
  • 1 tbsp lime juice
  • 1 tsp sugar (any will do)
  • ​3⁄4 tbsp fine sea salt
  • 2 tbsp ready-made crispy fried onions
  • cooked rice, to serve


  • STEP 1

    Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.

  • STEP 2

    Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.

Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe

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