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Jackfruit Vegan Curry (gluten-free, oil-free)

This jackfruit vegan curry is filling, flavorful, healthy and delicious! Made without oils, it's dairy-free, WFPB friendly, gluten-free, soy-free and has no added sugar. 
Cook Time 30 minutes
Total Time 30 minutes


  • 1 small head of cauliflower chopped
  • 2 cups frozen peas
  • 5 cups veggie broth
  • 1 yellow onion diced
  • 1 sweet potato cubed
  • 2 red or golden skin potatoes cubed
  • 1/4 cup coconut milk
  • 1 can green jackfruit I got mine at Trader Joe's
  • cilantro for garnish
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp garlic fresh or powder
  • 1 tsp salt
  • pepper to taste
  • 1 tbsp tapioca starch optional (as thickener)


  • Get a large soup pot and saute the onion in your pan with a little water until soft.
  • Add in the cut up cauliflower, cubed potatoes, the veggie broth, spices, jackfruit and coconut milk. Cover your pot and cook on medium/low for 20 minutes.
  • Add the frozen peas in and then cover and cook for 5 more minutes. If it's still too liquidy, you can add 1 tbsp tapioca starch to thicken it up. 
  • Pair with rice or eat it plain and garnish with cilantro!


Store in the fridge up to 4 days
You can also store this in the freezer.