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Coconut Jackfruit Curry

Guest recipe by Rhythm Kitchen

Coconut Jackfruit Curry Recipe with Tropical Sun Young Green Jackfruit 560g Tin

Serves: 2  / Ready in: 1 hour + 1-2 hours soaking / Difficulty: Medium / Suitability: Vegan 

A recent addition to the Rhythm Kitchen menu, this rich and coconuty vegan jackfruit curry has proven to be a BIG hit in their London restaurants. So much so, that we put it front and centre of our stand at London's Street Food Live event. We had so many requests for the recipe, that we knew we just had to get it online! 


1 x tin Tropical Sun Young Green Jackfruit in Brine

50g (1 small sachet) Tropical Sun Coconut Milk Powder

400ml cold water

5tbs Tropical Sun Caribbean Curry Paste

2tsp Tropical Sun Aroma Stock Powder  

3 bell peppers (red, green & yellow), finely sliced

½ small onion, finely chopped

1 bunch spring onion, finely sliced

¼ bunch coriander, roughly chopped  

2 tbs of Tropical Sun 100% Pure, Cold-Pressed Virgin Coconut Oil


Rhythm Kitchen use coconut milk powder in favour of coconut milk because they believe it imparts a slightly stronger coconut flavour, but if you don't have coconut milk powder, you can use coconut milk in place of the coconut milk powder mixture. 


Jackfruit Preparation:

  1. Empty the jackfruit into a colander, draining away the brine.
  2. Rinse the jackfruit and soak in water overnight. If time is an issue, rinse and soak for 1-2 hours (or longer if you can), changing the water a few times during the soaking process. If you do not soak, the jackfruit may have a tangy aftertaste.
  3. Heat your oven to 200°C/ Gas Mark 6.
  4. Mix the coconut milk powder with cold water thoroughly so that there are no lumps.
  5. Put a large pan onto a medium heat and allow to heat for 1 min before adding in 1tbs of oil. Allow the oil to heat for 1 min, then add in 2tbs of curry paste and 1tsp of aroma stock, simmering for 1-2 mins, stirring the mixture continuously to avoid burning.
  6. Add in half (200ml approx.) of the coconut milk powder mixture and stir together continuously to smooth out any lumps. Simmer for a further 3 mins.
  7. Drain the jackfruit and add it in to the pan, simmering for approx. 20 mins, stirring regularly. If the pan becomes dry, add water. Taste the sauce. If it needs more flavour, add aroma stock to taste.
  8. Using a potato masher or the back of metal spoon, squash the jackfruit until all of it it resembles pulled meat. If it does not mash easily, cook for a further 5 -10 mins until it does and then get mashing.
  9. Place greaseproof paper on a large baking tray. Transfer the coconut jackfruit mixture onto the tray and spread evenly. Put the tray into the pre-heated oven for approx. 10 mins - until the ends of the jackfruit start to darken and crisp up. 

Curry Sauce Preparation:

  1. Whilst the jackfruit is cooking in the oven, put your pan back onto a medium heat, allowing it to heat for 1 min before adding in 1tbsp of oil. Allow the oil to heat for 1 min, and then add in 3tbs of curry paste and 1tsp of aroma stock, simmering for 1-2 mins.
  2. Add in the remaining 200ml of coconut milk powder mixture and stir continuously, dissolving any lumps. Simmer for approx. 5-10 mins, reducing the water content to thicken the sauce.

Mixing Jackfruit with Curry Sauce:

  1. Remove the jackfruit from the oven and add it to the pan, mixing it with together with the sauce. 
  2. Add in peppers, onion and spring onion. Mix together so that they get coated in sauce. Cook for a further 10-15 mins, or until the sauce has thickened to your desired level. If the sauce has thickened too much, add a small amount of water.
  3. Turn off the heat and mix the coriander through.
  4. Serve with rice and peas or plain basmati rice and enjoy! 

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