Kenyan-style Jackfruit Curry with Toasted Coconut Rice & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp desiccated coconut
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)
220g jackfruit

(Jackfruit, Sea Salt, Lime Juice, Water)
1 pepper
1 onion
80g brown rice

(100% Brown Rice)

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	482Kcal
	464kJ	2016kJ
Fat	5.3g	23g
of which saturates	2.2g	9.7g
Carbohydrates	14g	60g
of which sugars	2.6g	11g
Protein	2.4g	11g
Salt	0.49g	2.1g
Fibre	2.8g	12g

Ingredients

2 tbsp desiccated coconut (use half)
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)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g brown rice (use half)

(100% Brown Rice)

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	482Kcal
	464kJ	2016kJ
Fat	5.3g	23g
of which saturates	2.2g	9.7g
Carbohydrates	14g	60g
of which sugars	2.6g	11g
Protein	2.4g	11g
Salt	0.49g	2.1g
Fibre	2.8g	12g

Back

Vegan 1/3 daily fibre 9 plants

Kenyan-style Jackfruit Curry with Toasted Coconut Rice & Peanuts

Prep time: 20 mins

Total time: 35 mins

Cuisine: West African

Food group: Vegan

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!

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 medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve & a measuring jug

Cook 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 jackfruit curry between bowls, with the coconut rice alongside
Scatter over the peanuts, remaining coriander and the chilli (for those who'd like it)