Vegan Jackfruit & Chickpea Curry with Coconut Rice: A Flavor-Packed Plant-Based Delight

Introduction: The Ultimate Vegan Comfort Dish

In the world of plant-based cuisine, finding dishes that are both indulgent and nourishing can sometimes be a challenge. However, this Vegan Jackfruit & Chickpea Curry with Coconut Rice strikes the perfect balance between rich, creamy flavors and wholesome, satisfying ingredients. Whether you’re a long-time vegan or just looking to add a new meal to your dinner rotation, this dish will quickly become a favorite.

This curry is an explosion of bold flavors, with a delightful mix of spices, the meaty texture of jackfruit, and the heartiness of chickpeas. When paired with aromatic coconut rice, the dish offers an elevated experience that is both comforting and vibrant. Let’s dive into the recipe and explore how to make this delicious, plant-based meal.

What is Vegan Jackfruit & Chickpea Curry with Coconut Rice?

This Vegan Jackfruit & Chickpea Curry with Coconut Rice is a one-pot dish that combines tender jackfruit and chickpeas in a creamy coconut sauce, flavored with a range of aromatic spices like cumin, coriander, turmeric, and garam masala. The curry is served over a bed of fragrant coconut rice, making it a hearty yet light meal that is perfect for any occasion, from weeknight dinners to special gatherings.

The use of jackfruit in this dish provides a fantastic plant-based alternative to meat, offering a unique texture that absorbs the curry’s flavors beautifully. Paired with chickpeas, which provide a good source of protein and fiber, this recipe is not only tasty but also nutritious.

Origin of Vegan Jackfruit & Chickpea Curry with Coconut Rice

The origins of jackfruit curry can be traced back to South and Southeast Asia, where jackfruit is a staple in many vegetarian dishes. Known for its meaty texture and mild flavor, jackfruit is a popular ingredient in vegan and vegetarian cooking, particularly in India and Thailand. The coconut rice is also commonly enjoyed in these regions, where coconut is an integral part of the cuisine, adding a subtle sweetness and depth of flavor to rice dishes.

In this recipe, we’ve combined these traditional elements with chickpeas, which are widely used in Indian cuisine. The marriage of these ingredients into a rich, aromatic curry creates a fusion of flavors that are as comforting as they are exotic.

Ingredients (Serves 4)

For the Curry:

• 1 tbsp coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 green chilies, finely chopped (optional)
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp smoked paprika (optional)
• 1 can (400 g / 14 oz) chopped tomatoes
• 1 can (400 ml / 14 oz) coconut milk
• 1 can (400 g / 14 oz) chickpeas, drained and rinsed
• 1 can (400 g / 14 oz) young green jackfruit in brine or water (drained, rinsed, and shredded slightly by hand or fork)
• 1 tbsp tomato paste
• 1 tsp salt (to taste)
• Freshly ground black pepper
• 1 tsp lime or lemon juice (to finish)
• Fresh coriander (cilantro), chopped (for garnish)

For the Coconut Rice:

• 1 cup basmati or jasmine rice
• 1 cup coconut milk
• 1 cup water
• ½ tsp salt
• 1 tsp coconut oil (optional)

Step-by-Step Directions and Preparation Method

1. Make the Coconut Rice

Start by rinsing the rice under cold water until the water runs clear. This will help remove excess starch, resulting in a fluffier rice texture.

Next, in a saucepan, combine the rice, coconut milk, water, and salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 12–15 minutes, or until the liquid is absorbed and the rice is tender.

Once cooked, remove from heat and let the rice stand for about 5 minutes with the lid on. Fluff the rice with a fork before serving. This will give the rice a light, airy texture that pairs perfectly with the creamy curry.

2. Start the Curry Base

In a large pan or pot, heat the coconut oil over medium heat. Once hot, add the chopped onion and sauté for 5–7 minutes until it becomes soft and golden. This is a crucial step to bring out the sweetness and depth of flavor in the onions.

Add the minced garlic, grated ginger, and green chilies (if using) to the pan. Sauté for another minute until fragrant.

3. Add the Spices

Next, add the ground cumin, coriander, turmeric, garam masala, and smoked paprika (optional) to the pan. Stir constantly for about 30 seconds to toast the spices lightly, allowing their flavors to bloom.

4. Simmer the Curry

Now, add the tomato paste, chopped tomatoes, and coconut milk to the pan. Stir everything together to combine. Add the jackfruit and chickpeas, and mix well.

Bring the mixture to a simmer, then reduce the heat, cover, and cook gently for 20–25 minutes, stirring occasionally. The jackfruit will soften and absorb the flavors, taking on a meaty texture. If the jackfruit forms large chunks, break them up with a spoon or fork to create a shredded texture.

5. Finish the Dish

After the curry has simmered and thickened, season with salt, black pepper, and a squeeze of lime or lemon juice. Taste and adjust the seasoning as needed. For more depth, you can add a little more garam masala or chili for heat.

6. Serve

Spoon the creamy curry over the prepared coconut rice. Garnish with freshly chopped coriander (cilantro), and if desired, sprinkle some toasted coconut flakes or drizzle chili oil for an extra kick. Serve immediately and enjoy the flavors!

Tips & Variations

• Add Veggies: If you want to add more vegetables to the curry, try incorporating spinach, kale, sweet potatoes, or bell peppers. These veggies will add texture, color, and nutrition to the dish.
• For Extra Creaminess: For a richer curry, you can stir in 1 tablespoon of cashew butter or almond butter right before serving. This will give the curry an extra creamy, luxurious texture.
• Meal Prep: This curry keeps well in the fridge for up to 4 days and actually tastes even better the next day as the flavors continue to meld.
• Freezer-Friendly: If you want to make a larger batch, this curry can be stored in airtight containers in the freezer for up to 2 months. Just make sure to let it cool completely before freezing.

Frequently Asked Questions (FAQs) About Vegan Jackfruit & Chickpea Curry

1. Can I use canned jackfruit for this recipe?
Yes, canned young green jackfruit in brine or water is perfect for this recipe. Make sure to drain and rinse it before using. If you use fresh jackfruit, it may require extra preparation.

2. Is this curry gluten-free?
Yes, this recipe is naturally gluten-free, as it uses whole, plant-based ingredients.

3. Can I make this recipe spicier?
Absolutely! Feel free to add more green chilies, or even a pinch of cayenne pepper, to increase the heat.

4. Can I use other types of rice for the coconut rice?
While basmati or jasmine rice are recommended, you can also try other rice varieties like brown rice or quinoa for a different texture or added nutritional value.

5. Is this dish suitable for meal prep?
Yes, the curry holds up well in the fridge and can be stored for up to 4 days. It also freezes well for up to 2 months.

Conclusion: Vegan Jackfruit & Chickpea Curry

The Vegan Jackfruit & Chickpea Curry with Coconut Rice is a flavorful, satisfying dish that brings together bold spices, hearty chickpeas, and meaty jackfruit in a creamy coconut sauce. It’s a perfect option for a plant-based dinner that’s as indulgent as it is nourishing. Whether you’re a vegan or simply looking for a delicious meat-free meal, this recipe is sure to impress.

The combination of jackfruit, chickpeas, and coconut rice provides a rich texture and mouthwatering taste that is both comforting and energizing. Plus, with its easy preparation and potential for meal prep, this curry is not just a great dinner option but also an excellent make-ahead meal for busy days. So, gather your ingredients, get cooking, and enjoy this vibrant, flavor-packed dish with your loved ones!

Vegan Jackfruit & Chickpea Curry with Coconut Rice: A Flavor-Packed Plant-Based Delight

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• Author: David Andersson
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Jackfruit & Chickpea Curry with Coconut Rice is a one-pot dish that combines tender jackfruit and chickpeas in a creamy coconut sauce, flavored with a range of aromatic spices like cumin, coriander, turmeric, and garam masala. The curry is served over a bed of fragrant coconut rice, making it a hearty yet light meal that is perfect for any occasion, from weeknight dinners to special gatherings.

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Ingredients

Scale 1x2x3x

For the Curry:

• 1 tbsp coconut oil (or vegetable oil)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1–2 green chilies, finely chopped (optional)

• 2 tsp ground cumin

• 1½ tsp ground coriander

• 1 tsp turmeric

• 1 tsp garam masala

• ½ tsp smoked paprika (optional)

• 1 can (400 g / 14 oz) chopped tomatoes

• 1 can (400 ml / 14 oz) coconut milk

• 1 can (400 g / 14 oz) chickpeas, drained and rinsed

• 1 can (400 g / 14 oz) young green jackfruit in brine or water (drained, rinsed, and shredded slightly by hand or fork)

• 1 tbsp tomato paste

• 1 tsp salt (to taste)

• Freshly ground black pepper

• 1 tsp lime or lemon juice (to finish)

• Fresh coriander (cilantro), chopped (for garnish)

For the Coconut Rice:

• 1 cup basmati or jasmine rice

• 1 cup coconut milk

• 1 cup water

• ½ tsp salt

• 1 tsp coconut oil (optional)

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Instructions

1. Make the Coconut Rice

1. Rinse the rice under cold water until the water runs clear.

2. In a saucepan, combine rice, coconut milk, water, and salt.

3. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes, until liquid is absorbed.

4. Remove from heat and let stand (covered) for 5 minutes. Fluff with a fork before serving.

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2. Start the Curry Base

1. Heat coconut oil in a large pan or pot over medium heat.

2. Add onion and cook for 5–7 minutes, until softened and golden.

3. Stir in garlic, ginger, and chili. Sauté 1 minute until fragrant.

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3. Add the Spices

1. Add cumin, coriander, turmeric, garam masala, and paprika.

2. Stir constantly for 30 seconds to toast the spices lightly.

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4. Simmer the Curry

1. Add tomato paste, chopped tomatoes, coconut milk, jackfruit, and chickpeas.

2. Stir well to combine. Bring to a simmer.

3. Reduce heat, cover, and cook gently for 20–25 minutes, stirring occasionally.

   • The jackfruit will soften and take on a meaty texture.

   • Break up any large chunks with a spoon or fork as it cooks.

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5. Finish the Dish

1. Add salt, pepper, and a squeeze of lime or lemon juice to balance the flavors.

2. Taste and adjust seasoning if needed (more garam masala or chili for depth).

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6. Serve

• Spoon the creamy curry over coconut rice.

• Garnish with chopped fresh coriander and (optional) toasted coconut flakes or chili oil drizzle.

Notes

For extra flavor, top this Vegan Jackfruit & Chickpea Curry with fresh cilantro, lime wedges, and a sprinkle of toasted coconut. It pairs beautifully with coconut rice or warm naan for a comforting, plant-based meal.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sautéed & Simmered
• Cuisine: Indian-Inspired / Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 10g
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 15g
• Cholesterol: None

Keywords: Jackfruit curry, Chickpea curry, Vegan curry, Plant-based curry, Coconut rice recipe