Vegan Jackfruit Curry

Shayla Greveni
In need of a way to cook jackfruit that doesn't include bbq sauce? Try making this vegan curry filled with peas, tuscan kale, red lentils, and chickpeas!
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Prep Time 8 mins
Cook Time 40 mins
Total Time 48 mins
Course Dinner
Cuisine Fusion
Servings 6 servings
Calories 625 kcal


  • 1/2 cup Canned Jackfruit
  • 1/4 a Red Onion
  • 1 13 oz can Coconut Cream
  • 1/2 cup Vegetable Broth
  • 1/2 cup Red Split Lentils
  • 1/3 cup Green Peas
  • 1 1/2 cup Tuscan Kale
  • 1 cup Chickpeas
  • 1 tsp Minced Garlic
  • 1 tsp Turmeric
  • 1 tsp 21 Seasoning Salute
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 1/2 tsp Paprika
  • 1 tsp Curry Powder
  • 1 tsp Herbs De Provence
  • 1 1/2 tbsp Kite Hill Vanilla Yogurt
  • 1 tsp Avocado Oil


  • Start by rinsing and sorting the red lentils. Set aside. During this time, cook the chickpeas and drain them from the aquafaba once they're done. Set aside. 
  • In a large non-stick skillet over medium/high heat, add in 1 tsp of avocado oil and red onions. Saute until the onions begin to caramelize a little. Add in the jackfruit. Season with 1 tsp turmeric, 1 tsp 21 seasoning salute, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp herbs de provence. Allow the jackfruit to cook for at least 10 minutes before shredding. Once the jackfruit has begun to tenderize, shred it. 
  • After completely shredding the jackfruit, add in the coconut cream and reduce the heat to medium/low. Stir the jackfruit in the coconut cream and then add in the vegetable broth. 
  • Add in the green peas, red split lentils, chickpeas, and yogurt. Stir until completely mixed. Add in the tsp of curry powder, 1/2 tsp paprika, and minced garlic. Stir again. Reduce the heat to a lower temperature and allow to simmer on the stove for at least 20-30 minutes before serving. 
  • Once done, serve with fonio or rice!
  • Enjoy! 
Keyword Curry, Jackfruit, vegan