Coconut, Jackfruit & Lime Curry

Coconut, Jackfruit & Lime Curry

This quick curry takes around 35-40 minutes to make and tastes delicious!

Serves 4


  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 clove of garlic, crushed
  • 2 tsp mild curry powder
  • 500ml (14 fl oz) full-fat coconut milk
  • 200ml (7 fl oz) vegetable stock
  • 400g (14 oz) sweet potato, peeled and diced into 2cm chunks
  • A tiny pinch of dried thyme
  • A pinch of ground allspice
  • 1 tbsp finely chopped red chilli, seeds removed or not, to taste
  • 400g (14 oz) canned young green jackfruit in water, drained
  • 50g (1.7 oz) kale, ribs removed, finely shredded
  • Juice of ½ lime
  • Salt, to taste (optional)
  • Steamed brown rice, to serve


  1. Set a deep, wide pan with a lid over a medium heat. When hot, add the oil and then the onion and carrot. Cook for about 10 minutes, stirring often, until soft but not browned. Add the garlic and curry powder and cook, stirring, for 1 minute. Add the coconut milk, stock and sweet potato, bring up to a simmer, then add the thyme, allspice and red chilli.
  2. Once everything is in the pan, shred the drained jackfruit chunks, using your hands to pull it apart and removing any tough woody parts and seeds that you find. Add the shredded jackfruit to the pan and bring back to a simmer, then cover with a lid and cook for 15-20 minutes, until the sweet potato is tender but not mushy or collapsing. For the last couple of minutes of cooking, add the shredded kale.
  3. Remove from the heat. Just before serving, squeeze over a little lime juice, then taste and add salt, if needed. Serve alongside steamed brown rice.

Vegan Life tip

You can buy readyshredded jackfruit, if you find that easier. We tend to buy it in cans as they’re simpler to recycle and cheaper.

Recipe from Happy Leons: Leon Happy Guts: Recipes to help you live better by Rebecca Seal and John Vincent  (published by Conran Octopus, £16.99,