The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jackfruit & Kale Tikka Masala
Transform organic Sri Lankan jackfruit into a delicious weeknight tikka. Simmer away with ginger, garlic, curry powder and passata until fragrant and rich. Toss in peppers and dark green kale for a nutrient boost. Serve with brown rice to soak up all that delicious sauce.
Prep in 10
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g brown rice (brown rice (100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g passata (tomatoes, salt, citric acid)
- 1 pepper
- 1 unwaxed lime
- 80g sliced kale
- 1 onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 40g creamed coconut
Nutritional Information
Calories: 535
Protein: 10g
Carbs: 61g
Fat: 28g
Ingredients
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 unwaxed lime (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sliced kale (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 onion (use half)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 40g creamed coconut (use half)
- 1 pepper (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 543
Protein: 10g
Carbs: 62g
Fat: 29g
Jackfruit & Kale Tikka Masala
Transform organic Sri Lankan jackfruit into a delicious weeknight tikka. Simmer away with ginger, garlic, curry powder and passata until fragrant and rich. Toss in peppers and dark green kale for a nutrient boost. Serve with brown rice to soak up all that delicious sauce.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Dice the pepper into 2cm squares. Halve the lime. Drain and rinse the jackfruit.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and pepper, and cook for 4-5 mins, until softened. Add the garlic & ginger paste, tikka paste, curry powder and jackfruit. Cook for 1 minute, then add the passata, creamed coconut and 350ml water (125ml for 1 person). Crumble in half the stock cube. Cook for a further 5-7 mins, until the sauce has thickened.
- In the final minute of cooking, stir in the kale and cook for a final minute to wilt. Add the juice from half the lime and season with sea salt and black pepper to taste.
- When the rice is cooked, serve alongside the jackfruit curry. Garnish with the remaining lime, cut into wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.