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.

Carolyn Casner
Source:, October 2018


Recipe Summary

25 mins
25 mins


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; protein 8g 16% DV; carbohydrates 33.8g 11% DV; exchange other carbs 2.5; dietary fiber 11.8g 47% DV; sugars 6.3g; fat 15.6g 24% DV; saturated fat 5.1g 25% DV; cholesterol 18.5mg 6% DV; vitamin a iu 1783.1IU 36% DV; vitamin c 26.8mg 45% DV; folate 90.3mcg 23% DV; calcium 107.6mg 11% DV; iron 3.1mg 17% DV; magnesium 40.8mg 15% DV; potassium 309.5mg 9% DV; sodium 477.7mg 19% DV; thiamin 0.2mg 17% DV.