Vegan Recipes



  • 2 cans of jackfruit (in water or brine)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 tablespoons of oil (coconut or vegetable)
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garam masala
  • 1 teaspoon of salt
  • 1 can of chopped tomatoes
  • 1 can of coconut milk
  • 1 cup of okra, chopped
  • 1/2 cup of cashew nuts, roughly chopped
  • Fresh coriander, chopped (optional)


  1. Drain the cans of jackfruit and rinse well. Remove any hard bits and seeds, and shred the jackfruit using a fork or your hands.
  2. In a large saucepan or pot, heat the oil over medium-high heat. Add the diced onion and cook until softened, stirring occasionally.
  3. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  4. Add the turmeric, cumin, coriander, smoked paprika, garam masala, and salt, and stir well to combine.
  5. Add the shredded jackfruit and stir well to coat in the spice mixture.
  6. Pour in the can of chopped tomatoes and stir well. Bring the curry to a simmer and let it cook for 10-15 minutes until the jackfruit is tender.
  7. Add the can of coconut milk and chopped okra, and stir well. Let the curry cook for another 5-10 minutes until the okra is cooked and the sauce has thickened slightly.
  8. Add the chopped cashew nuts and stir well. Let the curry cook for another minute or two until the cashews are heated through.
  9. Serve the curry hot, garnished with fresh coriander if desired. Enjoy with rice, naan bread or roti.

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