Go Back
+ servings
5 from 2 votes
Vegan Jackfruit Recipe
Vegan Butter Chicken (Butter Jackfruit)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Deliciously rich and creamy!

Course: Main Course
Cuisine: Indian
Keywords: Indian Butter Jackfruit, Vegan Butter Chicken, Vegan Jackfruit Recipe
Servings: 2 hungry people
  • 1 x 300g (net weight) can young green jackfruit in brine
  • 1 x 400ml can coconut milk
  • 1 cup tomato puree (or passatta)
  • 1 large brown onion diced
  • 3 cloves fresh garlic minced
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp coconut oil
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp chilli powder (or more if you like it hot)
  • 1/2 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1/8 tsp stevia powder
  • 2 tbsp nutritional yeast
  • 2 tbsp dried fenugreek leaves (plus a teaspoon or so extra to garnish)
  • 1 cup aged brown basmati rice
  1. Add the rice to a medium pot with 2 cups of filtered water and a pinch of salt. Bring to the boil then reduce the heat to low and cook for 20 minutes with the lid on.

  2. Meanwhile, drain the jackfruit and use two forks to break apart the chunks of jackfruit into smaller, textured pieces.

  3. Heat the coconut oil over low-medium heat and add the diced onion, stirring occasionally for 3-4 minutes.

  4. Add the garlic, ginger and spices and cook a further 2 minutes.

  5. Add the jackfruit, tomato puree, lemon juice, stevia, nutritional yeast and dried fenugreek leaves. Increase heat slightly to bring the curry to a gentle simmer for 5-10 minutes.

  6. Add the coconut milk just 1 minute before turning off the heat (this helps to prevent it from separating, which can happen when coconut milk cooks for too long).

  7. Back to the rice - turn the heat off after 20 minutes and let stand for a further 5 minutes with the lid on.

  8. Split into 2 bowls with a little extra fenugreek leaves sprinkled on top to garnish. Serve with the rice and/or your favourite Indian sides and condiments. Delish-bomb.