A creamy jackfruit rendang curry that's naturally vegan and gluten-free, this is an easy meal to make on a busy weeknight. If you've never tried jackfruit before, this vegan rendang curry is definitely the recipe to make, as the meaty young jackfruit really shines here.
Jackfruit has been all the rage in plant-based communities lately, not just because it's an excellent meat substitute but also because it's an incredibly versatile ingredient that shines best in curries.
There are two main types of jackfruit out there — young and mature jackfruit. Unless you're living in Thailand, chances are you're going to use jackfruit from a tin. Young jackfruit is the best option, as it has a dense texture that works great as a meat replacement.
When you open a tin of jackfruit, you'll notice that the fruit can be easily shredded, and the texture is very similar to chicken or pulled pork.
The meaty texture is excellent for a vegan rendang curry such as this one. I make this curry with shop-bought rendang paste for convenience, but I up the fragrance with lots of minced garlic, ginger, and lemongrass.
The result is a creamy, hearty, super flavourful rendang curry that will please even meat lovers. I serve it with jasmine rice and naan bread for a super satisfying meat-free dinner that's indeed better than takeaway.
Ingredients for vegan rendang curry
To make the best jackfruit curry that's ready in only 45 minutes, you need the following ingredients:
- Coconut oil — I use coconut oil in this curry because it pairs great with coconut milk. You can substitute it with another type of oil if you want, such as rapeseed, avocado, or sunflower oil.
- Onion and green pepper — One medium brown onion and a medium green sweet pepper are the base of the curry. I fry them for at least 8-10 minutes, but you can do it for longer until you reach your desired level of softness.
- Garlic, ginger, and lemongrass are the trio that gives lots of flavour to the curry.
- Rendang paste — As mentioned above, I use shop-bought rendang paste for this curry. You can find it in most large supermarkets in the Asian section. Rendang is a highly aromatic paste that includes a blend of chillies, garlic, ginger, lemongrass, coriander, tamarind and turmeric. Rendang paste is mild, so if you want the curry to be fiery, you'll need some chopped red chilli to crank up the heat.
- Sweet potato — One medium sweet potato is enough for this curry. If you want, you can substitute it with a yellow potato such as Maris Piper.
- Coconut milk — I use full-fat coconut milk in this recipe for extra creaminess. You can use a low-fat version instead, but the curry won't be as creamy.
- Jackfruit — Young jackfruit that you can get in tins has a rather neutral taste, and it will absorb the flavours of the curry perfectly. Make sure the jackfruit is tinned in water, not syrup.
How do you make jackfruit curry?
In a large pan, heat the coconut oil, then fry the onion and green pepper for 8-10 minutes until they soften.
Add the garlic, ginger, and lemongrass and fry for another minute until fragrant.
Next, stir in the rendang paste, then add the sweet potato and coconut milk. Bring the curry to a boil, lower the heat, cover with a lid, and simmer for 10 minutes.
Add the jackfruit and ½ cup of hot water and stir to combine. Place the lid back on the pan and cook for another 10 minutes or until the sweet potato is fork-tender.
Season to taste, sprinkle with coriander and sliced green chilli, and serve over rice, with naan bread or chapatti.
Recipe notes and tips
- You can add some other veggies to this jackfruit Thai curry if you want. Chickpeas, cauliflower, and spinach are just some ideas.
- Add a chopped red chilli to the curry if you want it to be fiery.
- Leftovers will keep in the fridge for up to 3 days, and you can also freeze this vegan rendang curry if you want. It will last in the freezer for up to 3 months. When you're ready to eat it, defrost it in the fridge overnight and then heat it on the hob until piping hot. If the curry looks too thick, add a dash of water when you reheat it.
If you liked this jackfruit rendang curry, you might also like some of my other easy vegan curry recipes:
- 2 tbsp coconut oil
- 1 onion, diced
- 1 green pepper, diced
- 4 cloves garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1 stalk lemongrass, sliced
- 3 tbsp rendang paste
- 1 medium sweet potato, cut into 1-inch pieces
- 1 x 400 (14 fl oz) ml coconut milk
- 1 x 535 g (18.8 oz) tin young jackfruit, shredded
- Fresh coriander, to serve
- Green chilli, sliced, to serve
- In a large pan, heat the coconut oil, then fry the onion and green pepper for 8-10 minutes until they soften.
- Add the garlic, ginger, and lemongrass and fry for another minute until fragrant. Next, stir in the rendang paste, then add the sweet potato and coconut milk. Bring the curry to a boil, then lower the heat, cover with a lid, and simmer for 10 minutes.
- Add the jackfruit and ½ cup of hot water and stir to combine. Place the lid back on the pan and cook for another 10 minutes or until the sweet potato is fork-tender.
- Season to taste, sprinkle with coriander and sliced green chilli, and serve over rice, with naan bread or chapatti.
Amount Per Serving: Calories: 609Total Fat: 38gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 526mgCarbohydrates: 58gFiber: 4gSugar: 31gProtein: 17g
Nutritional information is an estimate provided by an online nutrition calculator.