Vegan Jackfruit Panang Curry Recipe

Jackfruit is such an amazing ingredient to work with. Its super versatile, tastes delicious and due to its naturally meaty texture, makes for a perfect meat replacement in all sorts of dishes such as this one. 

While this can be eaten on its own, I would recommend serving with a side of brown rice and quinoa to complete this hearty meal, and to increase the fibre and protein content. This curry’s smooth coconut flavour and soothing texture work together to create a delicious dish that won’t disappoint

Serves 8

Recipe Ingredients

• 1 large onion, chopped finely
• 4 tablespoons of panang curry paste. I use the brand Ayam as it is vegan and certified gluten free.
• 2 cans of young jackfruit
• 2 cans of coconut milk
• 2 cups of pumpkin, cubed
• 2 small handfuls of fresh coriander, chopped, plus extra or garnishing
• 1 teaspoon of salt
• 1 tablespoon of olive oil, plus extra for the pumpkin

How To

1. Preheat the oven to 180⁰c. Drizzle the cubed pumpkin with olive oil, and roast in the oven for 20-25 minutes, or until soft.

2. In a saucepan, fry the onion on medium heat for 2-3 minutes until translucent. Mix in the curry paste and stir until well combined and aromatic.

3. Add the shredded jackfruit and coconut milk into the saucepan and simmer on low heat for 10 minutes.

4. Stir in the coriander and cooked pumpkin and allow to simmer for an extra 5 minutes.

5. Garnish with fresh coriander and enjoy!

This is best served with rice (I use a brown rice and quinoa blend), with a side of steamed greens. To mix it up, try adding stir fry vegetables  for an extra delicious vegetable hit.

Recipe created by:- Tabi May Life ©