Vegan Jackfruit & Peanut Curry by Simon Marshall



  • 2 tbsp / 30 ml oil
  • 2 medium shallots, diced finely
  • 2 garlic cloves, diced finely
  • thumb-size piece of ginger, diced finely
  • ½ tsp ground turmeric
  • 2 tbsp Thai red curry paste
  • 200 ml / 7 oz canned (½ a can) tomatoes or 2 ripe tomatoes, peeled
  • 2 tbsp peanut butter
  • 200 ml / 7 oz coconut milk (½ can)
  • heaped ½ tsp salt, more to taste
  • juice of half a lime
  • 1-2 tsp sugar (optional)
  • 1 tin of Jackfruit drained
  • 100 g / 3.5 oz kale or spinach leaves
  • ½ a can of chickpeas drained
  • fresh coriander, to serve
  • chopped roasted peanuts, to serve


  1. Heat up the oil in a heavy-bottomed pot.
  2. Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
  3. Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.
  4. Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.
  5. Stir in ½ can of tomatoes. If using whole plum tomatoes, squash them with a fork once in the pan.
  6. Next, add in about 480 ml / 2 cups of water (or vegetable stock if you prefer).
  7. Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
  8. Mix in the peanut butter and coconut milk.
  9. Season with salt, lime juice and a touch of sugar (optional)
  10. Put the Jackfruit into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 5 minutes.
  11. Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.
  12. Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.

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