Jackfruit and Mushroom Balinese Curry (Printable)

Tender jackfruit and mushrooms simmered in spicy aromatic Balinese coconut sauce with fresh vegetables and warming spices.

# What You'll Need:

→ Produce

01 - 1 can (14 oz) young green jackfruit in brine, drained and rinsed
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, peeled and grated
06 - 2 red chilies, seeded and chopped
07 - 2 stalks lemongrass, tough outer layers removed, inner stalk finely sliced
08 - 4 kaffir lime leaves, torn
09 - 1 large tomato, chopped
10 - 1 small carrot, sliced
11 - 1 small zucchini, sliced

→ Spices & Seasonings

12 - 1½ tsp ground coriander
13 - 1 tsp ground cumin
14 - ½ tsp ground turmeric
15 - ½ tsp ground white pepper
16 - 1 tsp sea salt
17 - ½ tsp coconut sugar or brown sugar

→ Liquids

18 - 1¾ cups coconut milk, full-fat recommended
19 - ¾ cup vegetable stock

→ Oils & Condiments

20 - 2 tbsp coconut oil or neutral vegetable oil
21 - 1 tbsp soy sauce or tamari

# How-to Steps:

01 - Rinse and pat dry the jackfruit. Use your hands or forks to shred it into bite-sized pieces, removing any tough core sections.
02 - Heat the coconut oil in a large pot or deep skillet over medium heat. Add the onion and cook for 3–4 minutes until translucent.
03 - Stir in garlic, ginger, chilies, and lemongrass. Cook for 2 minutes until fragrant, stirring constantly.
04 - Add ground coriander, cumin, turmeric, and white pepper. Stir for 1 minute to toast the spices and release their oils.
05 - Add mushrooms and jackfruit. Cook for 3–4 minutes, stirring occasionally, until mushrooms begin to soften.
06 - Stir in chopped tomato, carrot, zucchini, kaffir lime leaves, salt, and coconut sugar. Mix well to distribute evenly.
07 - Pour in coconut milk, vegetable stock, and soy sauce. Stir thoroughly to combine all ingredients.
08 - Bring to a gentle simmer. Cover and cook for 25–30 minutes, stirring occasionally, until vegetables are tender and jackfruit absorbs the flavors.
09 - Taste and adjust seasoning as needed. Remove lemongrass stalks and kaffir lime leaves before serving.
10 - Serve hot, garnished with fresh coriander leaves, lime wedges, and sliced red chili. Accompany with steamed rice.

# Expert Pointers:

01 -
  • The jackfruit shreds into these incredible meaty strands that soak up all that fragrant coconut curry sauce
  • Its one of those vegan dishes that actually makes everyone at the table go quiet for a second
  • The spice paste smells like heaven hitting hot oil, guaranteed to make your kitchen feel like a restaurant
02 -
  • Young green jackfruit in brine is completely different from the sweet ripe jackfruit used in desserts
  • Removing the lemongrass before serving is important, those tough stalks are no fun to bite into
  • The curry thickens as it sits, so if you reheat leftovers you might want to splash in a little water or stock
03 -
  • Use fresh kaffir lime leaves if you can find them, dried ones work but fresh is transformative
  • Letting the curry sit for 10 minutes off the heat before serving helps the flavors settle
  • A squeeze of fresh lime right at the end brightens everything up

Go back