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Sri Lankan Jackfruit Curry

This Sri Lankan Jackfruit (Polos) Curry is one of the most flavourful dishes made in just one pot - and it's naturally vegan.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Sri Lankan
Keyword: curry, jackfruit
Servings: 4

Ingredients

  • 500 g jackfruit cooked or canned / 1kg raw young jackfruit
  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 red onion
  • 2 tsp ginger garlic paste
  • 8 curry leaves
  • 4 small pandan leaves cut
  • 2 tbsp sri lankan curry powder or regular curry powder
  • 1 tsp kashmiri chili powder
  • 1/2 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 cinnamon stick
  • 1/2 tsp black pepper
  • 1 tbsp tamarind concentrate
  • 1 tsp salt or more as needed
  • 1 tsp agave
  • 200 ml full fat coconut milk
  • 1 cup water add more if too thick

Garnish

  • chopped coriander

Instructions

  • Heat the oil in a heavy pot over medium heat. Add mustard seeds and fenugreek seeds.
  • When they begin to pop, add onion and saute until softened. Add curry leaves, pandan leaves and saute for 1-2 minutes.
  • Add ginger garlic paste and saute for another 1-2 minutes.
  • Reduce heat. Add cinnamon stick, curry powder, chili powder, turmeric and ground cinnamon Saute for 30 seconds, stirring constantly. Add a splash of water if the spices stick to the pan or start to burn.
  • Add tamarind, jackfruit, salt, black pepper, sweetener, water and mix well.
  • Finally add the coconut milk, mix well and let the jackfruit cook in the gravy for 3-5 minutes.
  • Garnish with coriander and serve with rice. Enjoy!