Jackfruit Curry

Jackfruit Curry

Reminiscent of chicken tikka masala, this recipe is inspired by the in-ground or lovo cooking of Fiji. There, meats are heavily seasoned, then set atop tubers, jackfruit or breadfruit, wrapped in banana leaves and slow-cooked. This simple vegan dish is rich and satisfying, drawing on the Indo-Fijian flavors of the island, with aromatic spices and a bit of a kick. Heavy with coriander, garlic and ginger, this spice blend has a slightly milder, more delicate flavor than most. But if you have a favorite blend, you can substitute the spices in this recipe with 2 tablespoons of no-salt curry powder, and continue with the recipe as written. Serve alongside white rice and sautéed veggies, naan or your favorite curries.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 450 degrees, adjusting the rack to the top third of the oven.
  2. Step 2

    Using your fingers, shred drained jackfruit into medium pieces, breaking apart larger stem sections, and place in a large bowl.
  3. Step 3

    Add soy sauce, coriander, paprika, garlic, ginger, turmeric, cayenne, cumin, 2 teaspoons salt and the coconut milk. Stir carefully with a rubber spatula to incorporate, then dip in the edge of a small spoon to taste the mixture; adjust the salt level as desired.
  4. Step 4

    Transfer jackfruit mixture to a shallow, broiler-safe, 2-quart baking dish. Place in the oven and roast for 25 minutes.
  5. Step 5

    Increase heat to a high broil and roast until the top chars a bit, 7 to 10 minutes more. Let rest for 5 to 7 minutes before serving.