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.
Kenyan-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 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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp desiccated coconut
- 440g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 2 pepper
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 482
Protein: 11g
Carbs: 69g
Fat: 19g
Kenyan-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 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)
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