Kenyan-style Jackfruit Curry with Toasted Coconut Rice & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

1 chilli
1 handful of fresh coriander
40g roasted peanuts (Peanuts, Nuts, Sesame)
40g creamed coconut
400g passata

(tomatoes, salt, citric acid)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
¾ tsp green cardamom powder

(green cardamom powder)
2 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 tbsp desiccated coconut
440g jackfruit

(Jackfruit, Sea Salt, Lime Juice, Water)
2 pepper
2 onion
200g brown rice

(100% Brown Rice)

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	482Kcal
	465kJ	2018kJ
Fat	4.3g	19g
of which saturates	2.1g	9.0g
Carbohydrates	16g	69g
of which sugars	2.6g	11g
Protein	2.6g	11g
Salt	0.49g	2.1g
Fibre	2.9g	13g

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Vegan 1/3 daily fibre 9 plants

Kenyan-style Jackfruit Curry with Toasted Coconut Rice & Peanuts

Prep time: 15 mins

Total time: 35 mins

Cuisine: 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 large 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

Roughly dice the onions. Dice the peppers 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

Time to fry

Return the frying pan to medium-high heat with 1 tbsp oil. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Add the curry powder, cardamom and ginger & garlic paste. Cook for 1 min, then stir in the passata, creamed coconut and 200ml water. 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 if needed. Add a splash of water if it's a little thick

Plate up

When ready, stir the toasted coconut through the rice with a pinch of salt
Serve jackfruit curry into bowls, with the coconut rice alongside
Scatter over the peanuts, remaining coriander and chilli (for those who'd like the heat)