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.
African-style Jackfruit Curry with Toasted Coconut Rice & Peanuts
A fragrant Kenyan-style plant-based curry, starring organic Sri Lankan jackfruit, simmered in a creamy, fragrant sauce. Serve alongside fluffy brown rice, tossed in toasted coconut flakes. Crunchy peanuts, fresh coriander and fiery green chilli complete the dish!
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 1 chilli
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 15g creamed coconut
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- ¾ tsp green cardamom powder (green cardamom powder)
- 1 tbsp desiccated coconut
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 pepper
- 1 onion
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 489
Protein: 11g
Carbs: 60g
Fat: 24g
Ingredients
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 15g creamed coconut (use half)
- 1 chilli (use half)
- 1 pepper (use half)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp desiccated coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 489
Protein: 11g
Carbs: 60g
Fat: 24g
African-style Jackfruit Curry with Toasted Coconut Rice & Peanuts
A fragrant Kenyan-style plant-based curry, starring organic Sri Lankan jackfruit, simmered in a creamy, fragrant sauce. Serve alongside fluffy brown rice, tossed in toasted coconut flakes. Crunchy peanuts, fresh coriander and fiery green chilli complete the dish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Prep & toast
- Dice the onion and pepper into 1cm chunks. Drain and rinse the jackfruit
- Heat the large frying pan on medium heat. Once hot, add the desiccated coconut and toast for 1-2 mins, tossing regularly, until golden. Remove and set aside
Simmer the curry
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the West African spice, cardamom and ginger & garlic paste. Cook for 1 min, then stir in the passata, creamed coconut and 100ml water (50ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened
Finishing touches
- Meanwhile, roughly chop the peanuts and coriander. Deseed and thinly slice the chilli
- Stir the jackfruit and half the coriander into the curry sauce and simmer for 1 min, until hot. Taste and season. Add a splash of water if it's a little thick
Plate up
- When everything's ready, stir the toasted coconut through the rice with a pinch of salt
- Share the coconut rice and jackfruit curry between bowls
- Scatter over the peanuts, remaining coriander and the chilli (for those who'd like it)
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