Jackfruit Korma (VG & GF)
Quick and easy vegan alternative to a traditional korma. With as little as 3 ingredients you can make this hearty and very flavourful Jackfruit korma in under 20 minutes. Perfect for those busy weeknights or as part of your weekly meal prep.
Since Veganuary has just finished. I thought it would be a good time to share with you this jackfruit korma recipe. Which is one of my favourite vegan meals I came up with in the month of January.
Now before we start, I didn’t actually take part in Veganuary. Only because I find hard enough with all my food intolerances as it is. Since I can’t eat beans, lentils or seitan. Which can make up a lot of the protein sources for vegans.
Although I know you could possibly still do it and am sure other people out there probably do. Personally, I would find it too restrictive.
Anyway, back to this super easy and quick jackfruit korma. I had never seen tinned jackfruit before in supermarkets. Thanks to the ever increasing popularity of veganism and of course it being Veganuary. I found the tinned jackfruit in Aldi as well as Asda.
Aldi is great for their special buys they have. I love the variety Aldi has and it’s great to try out new products at a cheaper price too.
As I said earlier this couldn’t be simpler to make with only three ingredients:
Coconut milk (fresh or tinned)
You can’t mess it up and in under 20 minutes you can have a delicious and filling meal ready to eat
For the korma seasoning I bought mine from Sainsburys. The flavour is great and quite strong so a little goes along way. The main reason I buy it from Sainsburys is because it doesn’t contain any gluten, dairy, onion or garlic.
Coconut milk pairs great with the korma seasoning. No there is two options for the coconut milk either canned or fresh. Both work great and you can even do a combination of the two. It all depends if you want the final meal to be lower in fat or not and the consistency of the sauce.
Using the canned coconut milk will yield a thicker creamy sauce. As the tinned coconut milk is higher in ft and lot thicker than the fresh coconut milk is. Alternatively, the fresh coconut milk is a thinner consistency and lower in fat. Which will result in a thinner lower fat sauce.
Don’t worry through if you want a thicker sauce but want to use the fresh coconut milk you can add 1 or 2 tsp of corn starch or arrowroot powder to the sauce while cooking to thicken it up.
Need more meal inspiration check these recipes out:
Optional add ins:
Any other vegetables you like
As pictured above I added in green beans and served it with white rice and a wedge of lemon. This jackfruit korma turned out really flavourful and makes a great winter warming meal. As we are currently going through a cold snap here in Scotland.
Let me know if you took part in Veganuary in the comments and what’s one of your favourite meals?
Jackfruit Korma (VG & GF)
- 375 ml Fresh coconut milk i used Alpro
- 1 tin Jackfruit
- 2 tsp Korma curry seasoning
Optional add ins
- vegetables of choice
- 2 tsp cornstarch or arrowroot powder
Open the can of jackfruit and drain of the liquid, Add the jackfruit to a non stick frying pan. on medium high heat.
Add in the coconut milk and korma seasoning also add in any vegetables which is optional.
Leave to simmer for 8-10 minutes until the sauce has reduced down. For a thicker sauce you could add 1-2 tsp of cornstarch or arrowroot powder.
Serve immediately with either rice, naan bread, potatoes or salad. Store any leftovers in airtight container. Once cooled down place in the fridge for up to 5 days.
Macros for 1 serving is: 1.5f 13.6c 1.1p