Make this vegan jackfruit curry for a comforting dinner, then check out more vegan curry recipes such as our spinach, chickpea & potato curry, tempeh curry, yellow curry, vegan Thai red curry and vegan aubergine curry.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 1 tbsp coconut oil, for frying
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • a thumb-sized piece ginger, chopped
  • 1 tsp cumin seeds
  • 6 tbsp massaman curry paste (we used Blue Dragon)
  • 1 stalk lemongrass, peeled and chopped
  • 1 red chilli, finely chopped
  • 400ml tin coconut milk
  • 400g potatoes, cut into chunks
  • 3 lime leaves
  • 1 cinnamon stick
  • 1 tbsp tomato purée
  • 1 tbsp palm sugar or soft light brown sugar
  • 2 limes, 1 juiced and 1 to serve
  • 400g tin jackfruit, drained and chopped into bite-size pieces
  • 100g salted peanuts, roughly chopped, plus 30g for the top
  • a handful coriander leaves, to serve
  • jasmine rice, to serve


  • STEP 1

    Heat the coconut oil in a large wide pan and fry the onion for 10 minutes until softened and starting to turn golden.

  • STEP 2

    Add the garlic, ginger and cumin seeds, and fry for a further 5 minutes. Add the curry paste, lemongrass and chilli, and cook for a couple of minutes until incorporated.

  • STEP 3

    Pour in the coconut milk and 150ml of water, and simmer for 5 minutes. Then add the potatoes, lime leaves, the juice of 1 lime, and cinnamon stick, and simmer for 20 minutes. Add the tomato purée and sugar, and, once mixed through, turn down the heat, add the jackfruit and simmer again for another 10 minutes. Once the jackfruit has softened, break it up into pieces with the side of a spoon and add the chopped peanuts. Add a splash of water if you want to make it more saucy.

  • STEP 4

    Finish with extra peanuts scattered on top, coriander leaves and an extra squeeze lime, if you like. Serve with jasmine rice.

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Vegan Thai Green Curry Recipe

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