Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.

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Recipe Summary

prep:
25 mins
cook:
32 mins
total:
57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.

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  • Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.

  • Transfer onion and tomato mixture to a food processor; process into a smooth paste.

  • Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

Cook's Note:

If using raw jackfruit, cook for 20 to 30 minutes.

Nutrition Facts

259 calories; protein 3.4g 7% DV; carbohydrates 33.8g 11% DV; fat 11.4g 18% DV; cholesterolmg; sodium 685.2mg 27% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
07/01/2017
I made this with fresh jackfruit that was a bit over-ripe but this recipe was delicious nonetheless. I had to search a bit to find that one 20 oz can is about 3 cups. That proportion seemed right. I served it over rice with chopped fresh cilantro on top and some plain yogurt on the side to help me with the spiciness. My husband ate it without the yogurt and he liked it a lot too. It's a lovely combination of sweet and spicy. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/01/2017
I made this with fresh jackfruit that was a bit over-ripe but this recipe was delicious nonetheless. I had to search a bit to find that one 20 oz can is about 3 cups. That proportion seemed right. I served it over rice with chopped fresh cilantro on top and some plain yogurt on the side to help me with the spiciness. My husband ate it without the yogurt and he liked it a lot too. It's a lovely combination of sweet and spicy. Read More
(1)
Rating: 5 stars
07/05/2018
Excellent recipe! The spice combo for this sauce is outstanding. I added coconut milk for added richness. I also subbed fresh basil for the cilantro. I've also made it with chicken in addition to the jackfruit and it was a great combo of sweet/savory flavors. This has become my go-to curry recipe! Read More
Rating: 5 stars
06/24/2019
I used Detroit spice instead of garam Masala. I was short on jackfruit so I added Winter squash. I used a crock pot for little more simmer and cut back on spice Read More
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Rating: 5 stars
03/10/2019
Made it exactly according to recipe the first time; it was easy and delicious though a bit hot for my gringo palate. I have made it several times since and have discovered that for convenience it is possible to replace the tomatoes and tomato paste with 1 28-oz. can of crushed tomatoes and I sometimes when in a hurry use a good brand of ginger-garlic paste in place of fresh peeled minced ginger and garlic. And the spice heat can be adjusted to taste. A winner! Read More