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Jackfruit Curry
Essential Cuisine

Recipe Inspiration

Jackfruit Curry

Jackfruit Curry
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


800g pre-cooked jackfruit

2 tablespoon coriander seeds

6 cloves garlic crushed

10 shallots finely sliced

200g cashew nuts

1 litre coconut milk

1 litre Essential Cuisine Lamb Flavoured Vegan Stock (16g per litre)

5 curry leaves

5 lime leaves

2 bay leaves

250ml coconut cream

30g caster sugar

1 bunch chopped coriander

750g basmati rice

2 litres Essential Cuisine Chicken Flavoured Vegan stock (16g per litre)


  1. Rinse the rice under cold water. Place in a pan with the Essential Cuisine Chicken Flavoured Vegan Stock. Simmer for about 20-25 minutes until soft. Remove from heat but don’t strain until needed.

  2. Heat a little vegetable oil in a pan. Add the coriander seeds, shallots and garlic and fry gently for 2 minutes until fragrant.

  3. Add the cashew nuts and fry again for 2-3 minutes.

  4. Add the coconut milk and the Essential Cuisine Lamb Flavoured Vegan Stock and bring to the boil.

  5. Add the jackfruit, curry leaves, lime leaves and bay leaves. Bring to a simmer, stirring to break up the jack fruit, for about 15 minutes.

  6. Stir in the coconut cream and the sugar. Bring back to a simmer for about 10 minutes until slightly thickened.

  7. Serve with the strained rice and sprinkled with the coriander.

This recipe features...

Lamb Flavoured Vegan Stock Mix

Lamb Flavoured Vegan Stock Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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