Go Back
Print

Vegan Jackfruit Curry

This vegan jackfruit curry is entirely plant based, but don't let that put you off. The jackfruit gives it a delicious ‘meaty’ texture which we can’t get enough of. This recipe uses a rogan josh style sauce, which means that it is  tomato based, rich and mild. This recipe is perfect for anyone who is following the Slimming World plan, Weight Watchers or a calorie deficit. 
Nutritional Information
Slimming World: Zero Syns
Weight Watchers: Zero Points
Calories: 132 Per Serving
Course Lunch, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 2 x 410g Tinned Jackfruit In Water [Drained]
  • Low Calorie Cooking Spray
  • 4 Garlic Cloves [Crushed]
  • 2 White Onion [Peeled, Diced]
  • ¼ tsp Ground Cinnamon
  • 1 tsp Ground Cumin
  • ½ tsp Ground Ginger
  • 1 tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • 1 tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Ground Coriander
  • ¼ tsp Ground Black Pepper
  • 3 tbsp Tomato Puree
  • 500g Passata
  • 100g Tinned White Pinto Beans [Drained, washed]
  • 125ml Vegetable Stock

Instructions

  • Sauté the onion over a medium heat using a few sprays of low calorie cooking spray. Try not to burn them, keep them moving and use a little water if needed. Cook until softened.
  • Add the garlic and a splash of water. Cook for a few minutes .
  • Add the stock along with all of the spices. Mix together well before adding the tomato puree.
  • Add the jackfruit and mix to make sure everything is covered nicely.
  • Pour in the passata with a big pinch of salt. Stir, cover with a lid and simmer over a medium heat for 15 minutes.
  • Remove the lid, stir in the white beans. Simmer without the lid for a further 15 minutes.