Creamy Sri Lankan Jackfruit Curry Recipe: Pure Comfort
I’m convinced that jackfruit might be the most underrated ingredient in my kitchen right now. This creamy Sri Lankan curry transforms those mild, meaty chunks into something that’ll make you question why you haven’t been cooking with jackfruit all along. The way it absorbs every single spice, every drop of that rich coconut milk, it’s almost magical. But here’s what really sets this recipe apart from all the other curry recipes floating around out there.
Why You’ll Love this Creamy Sri Lankan Jackfruit Curry
Why should a humble jackfruit become the star of your dinner table tonight? Because this Sri Lankan curry transforms those stringy, slightly mysterious chunks into pure comfort food magic.
I’m talking about a dish that’s ridiculously satisfying yet surprisingly easy to make. The jackfruit absorbs every single spice and that rich coconut milk like a flavor sponge.
Plus, it’s naturally vegan, which means everyone can dig in without drama.
The best part? You’ll feel like a culinary genius when that incredible aroma fills your kitchen, even though you’re basically just stirring things in a pot.
What Ingredients are in Creamy Sri Lankan Jackfruit Curry?
Let’s talk about what goes into this absolutely divine Sri Lankan jackfruit curry. The ingredient list might look a bit long, but honestly, most of these are probably hanging out in your spice cabinet already, just waiting for their moment to shine.
The beauty of this recipe lies in how these simple ingredients come together to create something that tastes way more complex than the effort you put in. Think of it as your shortcut to looking like a total kitchen wizard without actually having to master any complicated techniques.
Essential Ingredients:
- 2 tablespoons coconut oil
- ½ medium onion, chopped
- 2-3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons Sri Lankan roasted curry powder
- 1 teaspoon cayenne pepper
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 cinnamon stick
- 1 teaspoon tamarind concentrate
- 1¼ teaspoons sea salt
- 1 teaspoon sugar
- 600 grams canned young jackfruit, drained and chopped
- 3 cups coconut milk
- Curry leaves (optional)
- Pandan leaf (optional)
A Few Things Worth Mentioning About These Ingredients
That coconut oil isn’t just there for show, it’s actually doing some serious flavor work. Regular vegetable oil will get the job done, sure, but coconut oil adds this subtle sweetness that makes the whole dish sing a little louder.
The Sri Lankan roasted curry powder is where the magic really happens. If you can’t find the specifically Sri Lankan variety, regular curry powder works, but you might want to toast it yourself in a dry pan for a minute or two. Just don’t walk away from the stove because burnt spices taste about as good as you’d expect.
Canned young jackfruit is your friend here, and you’ll usually find it in the Asian food section. Make sure you’re grabbing the stuff in brine, not the sweet syrup version unless you want dessert curry, which honestly sounds terrible. The texture should be slightly firm and stringy, kind of like pulled pork but without any of the guilt.
That tamarind concentrate adds a tangy punch that balances out all the rich coconut milk. If you can only find tamarind paste, use about the same amount, just make sure to strain out any seeds or tough bits because nobody wants to bite down on those surprises.
How to Make this Creamy Sri Lankan Jackfruit Curry
Making this Sri Lankan jackfruit curry is honestly one of those cooking experiences where you’ll feel like you’re doing something way more complicated than you actually are. The whole process is pretty straightforward, but the results taste like you’ve been perfecting this recipe for years.
Start by heating up your 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat. You want something with enough room to let all those flavors mingle without crowding, because cramped ingredients are grumpy ingredients. Once the oil starts shimmering, toss in your ½ chopped onion along with those 2-3 minced garlic cloves and 1-inch piece of minced ginger. Let them all get acquainted and soften up, stirring occasionally so nothing gets too brown or bitter.
This is where things start smelling absolutely incredible, so don’t be surprised if your neighbors start dropping by unannounced. Add your 2 tablespoons of Sri Lankan roasted curry powder, 1 teaspoon of cayenne pepper, ½ teaspoon of turmeric powder, 1 teaspoon of black pepper, and that whole cinnamon stick to the pot. Give everything a good stir and let it sauté for about 1-2 minutes until the spices smell toasted and fragrant.
Here’s the thing about toasting spices though, they go from perfectly aromatic to completely burnt in about thirty seconds, so keep stirring and don’t get distracted by whatever’s happening on your phone. You want that beautiful, warm spice smell, not the acrid scent of regret.
Now comes the fun part where everything starts coming together. Mix in your 1 teaspoon of tamarind concentrate, 1¼ teaspoons of sea salt, 1 teaspoon of sugar, and those 600 grams of drained and chopped jackfruit. Stir everything around until the jackfruit pieces are completely coated in all that spice mixture. You want every piece getting its moment in the flavor spotlight.
Pour in your 3 cups of coconut milk and give the whole thing a gentle stir to combine. Don’t worry if it looks like a lot of liquid right now, that’s exactly what we want. Cover the pot and bring everything to a gentle simmer, then reduce the heat to low and let it do its thing.
This is where patience becomes your best friend, because this curry needs to simmer for 1-2 hours until the jackfruit becomes tender enough to fall apart when you poke it with a fork. The coconut milk will gradually reduce and thicken, creating this rich, creamy sauce that clings to every piece of jackfruit like it was meant to be there.
During this long, slow simmer, check on your curry every 20-30 minutes, giving it a gentle stir to make sure nothing’s sticking to the bottom. If you notice the liquid reducing too quickly, just lower the heat a bit more. You want a lazy bubble here and there, not a vigorous boil that’ll make your coconut milk angry and potentially curdle.
When your jackfruit pieces are tender and the sauce has thickened to a creamy consistency that coats the back of a spoon, it’s time for the final taste test. Adjust your salt and other seasonings as needed, because every palate is different and you might want a little more heat or tang depending on your preferences.
If you managed to find curry leaves or pandan leaf, now’s the time to stir them in for those last few minutes of cooking. They’ll add this subtle but unmistakable aromatic quality that makes the whole dish feel more authentic and complex.
Creamy Sri Lankan Jackfruit Curry Substitutions and Variations
When you’re standing in your kitchen staring at this recipe and realizing you’re missing half the ingredients, don’t panic because this curry is surprisingly forgiving when it comes to substitutions.
Can’t find young jackfruit? I’ll grab hearts of palm or banana peels instead. No Sri Lankan curry powder? Regular curry powder works, though you’ll miss some complexity.
For coconut milk, I use full-fat versions for richness, but light works too. Missing tamarind? Lime juice adds tang. Want heat variations? Double the cayenne for fire or skip it entirely.
I love adding vegetables like potatoes or green beans for bulk, creating my own curry adventure.
What to Serve with Creamy Sri Lankan Jackfruit Curry
Since this rich, aromatic curry deserves companions that won’t compete with its bold flavors, I always reach for plain jasmine rice as my go-to base.
The fluffy grains soak up every drop of that creamy coconut sauce beautifully.
I also love adding crispy papadums on the side – they provide that perfect textural contrast against the tender jackfruit.
Fresh cucumber slices or a simple tomato salad help cut through the richness too.
For something more substantial, I’ll serve warm naan or roti alongside.
The bread’s perfect for scooping up extra curry sauce.
Final Thoughts
Though Sri Lankan jackfruit curry might seem intimidating at first glance, I promise it’s one of those dishes that’ll surprise you with how forgiving it actually is.
The beauty lies in its simplicity – coconut milk covers a multitude of seasoning sins, and jackfruit practically begs to absorb flavors.
This curry represents everything I love about comfort food. Rich, warming, satisfying without being heavy.
Plus, it freezes beautifully, which means future you’ll thank present you for making a double batch.
Trust the process, taste as you go, and prepare for something truly special.
Sri Lankan Jackfruit Curry
Equipment
Ingredients
- 2 tbsp coconut oil
- ½ medium onion diced
- 2 –3 garlic cloves minced
- 1- inch ginger piece minced
- 2 tbsp Sri Lankan roasted curry powder
- 1 tsp cayenne pepper
- ½ tsp turmeric powder
- 1 tsp black pepper
- 1 cinnamon stick
- 1 tsp tamarind concentrate
- 1¼ tsp sea salt
- 1 tsp sugar
- 600 g canned young jackfruit drained and chopped
- 3 cups coconut milk
- Curry leaves optional
- Pandan leaf optional
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions, garlic, and ginger and cook until softened, about 3-4 minutes.
- Add curry powder, cayenne, turmeric, black pepper, and cinnamon stick. Sauté for 1-2 minutes until fragrant, being careful not to burn.
- Stir in tamarind concentrate, salt, sugar, and jackfruit pieces, coating everything well with the spice mixture.
- Pour in coconut milk and add curry leaves and pandan leaf if using. Bring to a gentle simmer.
- Cover and cook on low heat for 1-2 hours, until jackfruit is tender and flavors have melded.
- Adjust salt and seasoning to taste before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Use Fresh Jackfruit Instead of Canned for This Curry?
I’d recommend using canned young jackfruit instead of fresh because fresh mature jackfruit becomes too sweet and mushy when cooked. If you’ve got fresh young jackfruit, that’ll work perfectly though.
How Long Does Leftover Jackfruit Curry Last in the Refrigerator?
I’d recommend storing your leftover jackfruit curry in the refrigerator for up to 3-4 days. Make sure you’re using an airtight container and reheat it thoroughly before serving again.
Is Jackfruit Curry Suitable for People With Tree Nut Allergies?
I can confirm jackfruit curry’s generally safe for tree nut allergies since jackfruit isn’t a tree nut. However, I’d recommend checking all spice blends and coconut milk brands for potential cross-contamination warnings.
What’s the Difference Between Young and Ripe Jackfruit for Cooking?
I’ll explain the key differences for cooking. Young jackfruit’s neutral, meaty texture absorbs flavors perfectly for savory curries like this one. Ripe jackfruit’s sweet, fruity taste works better in desserts.
Can I Freeze Jackfruit Curry for Meal Prep Purposes?
I can freeze jackfruit curry for up to three months. I’ll let it cool completely before freezing, then thaw overnight in the refrigerator. I’ll reheat gently and adjust seasoning since flavors may fade.