Jackfruit Tikka Masala Curry with Brown Rice & Cashew Coconut Topping

Serving size

1 person 2 people 4 people

Ingredients

2 pepper
1 handful of fresh coriander
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
4 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)
80g creamed coconut
2 tbsp desiccated coconut
20g cashew nuts (Nuts)
440g jackfruit

(Jackfruit, Sea Salt, Lime Juice, Water)
160g baby corn
200g brown rice

(100% Brown Rice)

Allergens

Contains: Soya, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	154Kcal	516Kcal
	645kJ	2157kJ
Fat	8.1g	27g
of which saturates	4.5g	15g
Carbohydrates	18g	61g
of which sugars	2.3g	7.6g
Protein	2.8g	9.4g
Salt	0.99g	3.3g
Fibre	3.7g	12g

Back

Vegan 1/3 daily fibre 6 plants

Jackfruit Tikka Masala Curry with Brown Rice & Cashew Coconut Topping

Prep time: 15 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegan

Our vegan twist on an iconic Tikka Masala features organic Sri Lankan jackfruit, simmered in a creamy curry sauce, along with vibrant peppers and golden sweetcorn. Serve alongside fluffy rice and finish with toasted cashews and desiccated coconut for the perfect bite.

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a small bowl, a sieve & a measuring jug

Boil the rice

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Prep the veg & toast the coconut topping

Meanwhile, thinly slice the peppers. Cut the baby sweetcorn into thirds. Drain and rinse the jackfruit
Heat the large frying pan on medium heat. Once hot, add the cashews and desiccated coconut and toast for 2-3 mins, tossing regularly, until golden. Transfer to the small bowl and set aside

Time to fry

Reheat the pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Add the creamed coconut to the jug, along with 350ml boiling water and stir to dissolve

Simmer the curry

Add the baby corn to the pepper pan and cook for another 1-2 mins. Stir in the tikka paste and cook for 1 min, then add the coconut mixture and tamari. Bring to the boil and simmer for 4-5 mins, until thickened
Stir in the jackfruit and simmer for a final minute. Taste and season if needed. Add a splash of water if it's a little thick

Plate up

Roughly chop the coriander and stir into the cashew coconut topping with a pinch of salt
Serve the jackfruit curry into bowls, with the rice alongside. Scatter over the cashew coconut topping