Jackfruit Tomato and Kale Curry (Vegan Gluten-Free)
Tomatoey, rich, spiced and packed with flavour and vegetables, this Jackfruit Tomato and Kale Curry is full of plant-based and gluten-free goodness. It’s easy to make in one pan in 30 minutes and is great for a midweek meal.
I love a good curry and especially one that packs in so much goodness from various spices, vegetables, leafy greens and herbs. This curry has it all and it’s a new favourite, as I don’t often cook with jackfruit. But, when I do, I love it. I’m using the jackfruit confit from Natures Charm which comes in an oil with herbs and garlic, but the texture is the same as other tins of the fruit, but I really recommend trying this confit if you can, it’s amazing. The key to jackfruit is to lightly shred it with forks so it resembles “pulled pork” and then it can absorb all the flavours of the sauce.
Why will I love this curry?
This curry is amazing:
- Packed with flavour, spices and texture
- Loaded with plant-based goodness
- Has a wide variety of vegetables in for maximum nutrition
- Naturally vegan, gluten-free, dairy-free and egg-free
- Creamy, chunky, smooth and with some bite
- Contains coconut milk for creaminess
- Great for midweek meals
- Ready in 30 minutes in one pan
- Ideal for meal prep as it freezes well
- Keeps for 2-3 days in the fridge
- Ideal for feeding a crowd or just one or two
- Better than your takeaway and much cheaper
If you already love the sound of this curry then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed with weights in the recipe card and you can see my favourites in the “shop the recipe” section.
For the curry:
- Oil for frying: I love to use sesame oil but olive oil, coconut oil or even avocado or walnut oil are all great.
- Spices: this curry is simple but relies on a few spices to really make it taste amazing. Start with cumin seeds and black mustard seeds and allow these to pop and release their aromas before adding in the powders which are ground turmeric and hot smoked paprika and fry off until smelling fragrant.
- Spring onion: or you can use white or red onion, or shallots, too. I love using the white and green parts of spring onion.
- Garlic and ginger: for flavour and fresh is always best.
- Red pepper: or any colour pepper to add more plant diversity and texture.
- Cherry tomatoes: to make this tomatoey and saucy, I like to use fresh tomatoes but you can use the equivalent weight of tinned chopped tomatoes, too.
- Tomato puree: for some rich tomatoey goodness and it helps to deglaze the pan and absorb all the spices.
- Jackfruit: I use the Natures Charm Jackfruit Confit which comes in a rich herby and garlic oil, but you can use tinner jackfruit in brine. Drain the jackfruit and shred it with two forks before adding into the pan.
- Full fat coconut milk: this makes the sauce creamy and delicious without being heavy and too thick.
- Cavolo nero kale: or you can use curly kale or spinach to add at the end for some dark leafy green goodness.
- Lime: this adds some freshens right at the end which brings it all together and lifts the flavours.
And to serve:
- Pitta or naan breads: either bread or some rice are great for mopping up this curry. Make sure they are vegan and gluten-free, where needed.
- Coconut yoghurt: I love swirling in some thick creamy Cocos Organic yoghurt to my curries. Make sure it’s unsweetened and contains only natural, simple ingredients.
- Chilli oil: for some extra heat on top but this is optional.
- Fresh herbs: either coriander, parsley or chive work really well here.
- Sesame seeds: for some crunch and texture on top. I use a mix of white and black seeds.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free as long as you follow the recipe and check that your breads and yoghurt are allergy-friendly when serving.
Is jackfruit high in protein?
Jackfruit (as the name suggests) is a fruit so is not a high protein source like beans, tofu or legumes. So, if you want to increase the protein content, I like to add some Crispy Chickpeas on top of this curry or add a tin of drained chickpeas, beans or cooked lentils into the curry with the kale and allow them all to warm through.
How do I make this?
This curry is easy to make in a few steps:
- Prepare the jackfruit: drain the jackfruit tin and shred it between two forks.
- Add the oil and spice seeds to the pan: and allow to release their aromas.
- Pour the onion garlic and ginger: and fry off.
- Add the red pepper and spices: and allow to cook off.
- Now add in the rest of the curry ingredients: and allow to warm through. Cook for 10 minutes over a gentle bubble.
- Place in the kale and lime: and stir through.
- Serve the curry warm with your favourite toppings and sides: and enjoy.
How long will it last?
This curry will keep for 2-3 days in the fridge in a sealed container or for 1 month in the freezer. Allow to defrost before warming through to eat.
What else can I try?
For more 30 minute vegan meal ideas:
- Creamy Harissa Aubergine Beans
- Butterbean Squash and Almond Curry
- Roasted Pumpkin and Bean Chilli
- Tofu Curry Ramen Noodles
- Black Bean Tomato Curry with Mushrooms
Jackfruit Tomato and Kale Curry (Vegan Gluten-Free)
Tomatoey, rich, spiced and packed with flavour and vegetables, this Jackfruit Tomato and Kale Curry is full of plant-based and gluten-free goodness. It’s easy to make in one pan in 30 minutes and is great for a midweek meal.
Ingredients
For the Spices:
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- ½ tsp ground turmeric
- ½ tsp hot smoked paprika
For the Curry:
- 1 tbsp sesame or olive oil
- 3 spring onions, sliced
- 3 garlic cloves, crushed
- 1-inch piece ginger, peeled and grated
- 1 red pepper, small dice
- 1 tbsp tomato puree
- 320g cherry tomatoes, halved
- 2 tins Jackfruit Confit, drained (280g total jackfruit, once drained)
- ½ can (200ml) full-fat coconut milk
- 50g cavolo nero, de-stemmed and shredded
- 1 lime, juiced
- Salt and pepper
To Serve:
- Pitta or naan breads and/or rice
- Coconut yoghurt
- Chilli oil
- Fresh coriander or parsley
- Sesame seeds
Instructions
- Prepare all the vegetables. Drain the jackfruit and use two forks to pull it apart gently to create more texture.
- Heat a large non-stick pan with the sesame or olive oil and once hot, add the cumin and black mustard seeds. Allow to fry for 1 minute until popping and then add the spring onion, garlic and ginger with some salt and pepper. Fry for 2 minutes and then add the red pepper, turmeric and paprika and fry for 1 minute until fragrant. Now add the tomato puree, stir well and pour in the tomatoes. Stir again and cook for 7-10 minutes over a medium-heat with a lid on, to allow the tomatoes to burst. Stir often.
- Into the pan, add the shredded jackfruit and coconut milk and allow to bubble for 10 minutes, until warmed through.
- Before serving, stir in the kale and lime juice and cook for 1-2 minutes to wilt the leaves.
- To serve: spoon into bowls and top with some coconut yoghurt, chilli oil, fresh herbs and sesame seeds and eat with your favourite breads and rice or other wholegrains.
- To store: allow the curry to cool and keep in airtight containers for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Jackfruit Tomato and Kale Curry so please let me know in the comments below and leave a star review above. If you do make these noodles, please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With jackfruit love x
p.s. this recipe was first made with Natures Charm although this blog post is not sponsored and all opinions are my own.
Skip to Recipe