The stringy texture and mild flavor of canned jackfruit mimics chicken in this vegan curry recipe. Chickpeas add delicious crunch and protein for a satisfying meal. Serve over brown rice for an easy, healthy dinner. Source:, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Pulse garlic, serrano and ginger in a mini food processor until minced. Scrape down the sides and add onion. Pulse until finely chopped but not watery.

  • Heat oil and ghee in a large saucepan over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 4 minutes. Add coriander, cumin and turmeric and cook, stirring, until fragrant, about 2 minutes. Add tomatoes and salt. Reduce heat to maintain a simmer and cook, stirring occasionally, until heated through, about 4 minutes. Stir in chickpeas, peas, jackfruit and garam masala. Bring to a simmer; cover and cook, stirring once or twice, until heated through, about 5 minutes. Serve sprinkled with cilantro.

Nutrition Facts

311 calories; 15.6 g total fat; 5.1 g saturated fat; 18 mg cholesterol; 478 mg sodium. 309 mg potassium; 33.8 g carbohydrates; 11.8 g fiber; 6 g sugar; 8 g protein; 1783 IU vitamin a iu; 27 mg vitamin c; 90 mcg folate; 108 mg calcium; 3 mg iron; 41 mg magnesium;