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Jackfruit curry

Prep Time:

20 mins

Total Time:

6 hours





About the Recipe

This raw vegan curry is beautiful and is another big favorite in my household.


Jack fruit curry

4 cups of fresh raw chopped jack fruit flesh

2 tbs of fresh chopped corriander

16 fresh cherry tomatoes

8 dehydrated tomatoes

2 tsp of tumeric

4 tsp of ground cumin seeds

2 tsp of dried corriander

4 tsp of garam masala

4 tsp of ground mustard seeds

2 small fresh red chilli's

1 tsp of cayanne pepper

1 tsp of cinnamon

2 thums of fresh grated ginger

4 garlic cloves

6 tsp of tamari

The juice of 2 small lemons

12 dates

1/2 cup of water


Step 1 Make the curry sauce marinade by putting all of the ingredients except the jack fruit flesh and the fresh chopped corriander into a high powered blender and blend until smooth.

Step 2 Put the jackfruit flesh into a dehydrator worthy container, pour the curry sauce marrinade over it, and allow to marrinade for 5.5 hours.

Step 3 Place the marinading jack fruit and sauce into a dehydrstor a at 110f for 30 mins to warm slightly.

Step 4 Serve, garnish with the chopped corriander leaves and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • As I describe in this recipe, I use a dehydrator to gently warm this dish before serving. this is not compulsary though, this recipe can be enjoyed without warming.

  • This recipe is great served with my Mini Naan recipe and I also serve it on a bed of simple cauliflower, carrot and corn "rice" tossed in a tsp of tamari and a shake of black pepper. This curry though is also absolutly delicious simply served alone.

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