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Indian-spiced pulled jackfruit curry with basmati rice, naan, and fresh cilantro

Indian-Spiced Pulled Jackfruit Curry

Young green jackfruit shredded and simmered in a fragrant onion-tomato curry with ginger, garlic, and warm spices. A traditional Indian-inspired dish (often called kathal curry) with a naturally tender, pulled texture, served over basmati rice with naan.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 20 oz cans young green jackfruit in brine or water, drained, rinsed, and shredded
  • 2 tbsp neutral oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tomatoes pureed or finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp chili powder or to taste
  • 1 cup vegetable broth or water
  • salt to taste
  • fresh cilantro chopped, for garnish
  • coconut yogurt or cream optional, for drizzling
For Serving
  • 2 cups cooked basmati rice
  • 4 naan bread

Method
 

  1. Drain and rinse the jackfruit, then shred each piece by hand or with two forks, discarding any tough core bits.
  2. Heat the oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5-6 minutes until soft and golden.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the pureed tomatoes, turmeric, cumin, coriander, garam masala, and chili powder. Cook for 5-7 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges.
  5. Add the shredded jackfruit and stir well to coat in the spice mixture. Pour in the broth or water, season with salt, and bring to a simmer.
  6. Cover and simmer for 20-25 minutes, stirring occasionally and mashing some of the jackfruit against the pot with a spoon, until tender and the sauce has thickened.
  7. Taste and adjust seasoning. Garnish with fresh cilantro and a drizzle of coconut yogurt or cream if desired.
  8. Serve hot over basmati rice with warm naan on the side.