I have been enjoying eating and cooking exotic and rare fruits lately, and jackfruit is one of those fruits. I love green jackfruit and I enjoy cooking with it, such as in a few of my favorite jackfruit recipes, Vegan Jackfruit Stew, Jackfruit Curry Recipe, and BBQ Jackfruit Sandwiches.

Slice of jackfruit with seeds on cutting board

Jackfruit Seed Curry

What Is Jackfruit? Jackfruit is the largest tree-borne fruit in the world. It is a tropical fruit and a species of the fig and breadfruit family.

The fruit is large, with green bumpy skin and pale yellow flesh that is stringy, containing bright yellow edible pods with soft sweet flesh and a seed in the center. The ripe flesh tastes like a combination of pineapple, mango, and banana.

I recently got some ripe jackfruit from a friend who picked them off their tree. It was the sweetest jackfruit that I had since my childhood. The reason why it reminded me so much of the ones I ate growing up was because it was also tree ripened. 

I didn’t want to discard the jackfruit seeds, because they are also edible. I boiled the jackfruit seeds and decided to make a curry with half of the boiled jackfruit seeds.

My recipe is Jamaican style, using green onion, thyme, allspice, and Scotch bonnet pepper. I also use coconut milk because I love it in my curry recipes. For curry powder, you can try my amazing Easy Curry Powder Recipe or use my favorite storebought version, Chief Curry Powder

Ingredients for jackfruit seed curry onaa

How To Make Jackfruit Seed Curry?

  1. Boil 1 cup jackfruit seeds in 2 1/2 cups water for 20 minutes. Drain jackfruit, and rinse under cold water to stop the cooking process. Set aside to cool enough to handle. Peel the outer skin of the jackfruit seeds and discard. 
  2. In large saucepan heat oil on medium high, add onion, garlic, ginger, and cook until onion is soft, for about three minutes.
  3. Add green onion, tomatoes, curry powder, cumin, allspice, and thyme. Cook while stirring for about one minute.
  4. Stir in jackfruit seed and carrot. Add coconut milk, water or vegetable broth, Scotch bonnet pepper, and salt.
  5. Bring to boil, cover saucepan and reduce heat to simmer for 15-20 minutes or until sauce thickens. 
  6. Delicious served over Jasmine Brown Rice, or with Gluten-Free Flatbread.

jackfruit seed curry being cooked in a saucepan

Other Amazing Vegan Curry Recipes To Try

Jackfruit seed curry on a bed of rice and peas in a white plate with a fork

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Jackfruit seed curry on a bed of rice and peas in a white plate with a fork

Jackfruit Seed Curry

This Jackfruit Seed Curry is simple, delicious and healthy. It is an easy midweek dinner recipe, and a great way to prepare jackfruit seeds.
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: jackfruit seed curry
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 339kcal

Ingredients

  • 1 cup jackfruit seeds
  • 1 medium carrot diced
  • 1 small onion finely chopped
  • 2 medium garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 green onion chopped
  • 1 medium tomato chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon ground allspice
  • 2 sprigs fresh thyme
  • 1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper
  • 1 cup coconut milk
  • 1/2 cup vegetable broth or water
  • 1/2 teaspoon salt or to taste

Instructions

  • Boil 1 cup jackfruit seeds in 2 1/2 cups water for 20 minutes. Drain the jackfruit and rinse under cold water to stop the cooking process. Set aside to cool enough to handle. Peel the outer skin off of the jackfruit seeds and discard.
  • In a large saucepan heat oil on medium high, and add onion, garlic, ginger, and cook until onion is soft, for about three minutes.
  • Add green onion, tomatoes, curry powder, cumin, allspice, and thyme. As these spices sizzle in the pan, they release a tantalizing aroma. Cook while stirring for about one minute.
  • Stir in jackfruit seed and carrots. Add coconut milk, water or vegetable broth, Scotch bonnet pepper, and salt. The creamy texture of the coconut milk adds a satisfying richness to the dish.
  • Bring to boil, cover saucepan and reduce heat to simmer for 15-20 minutes or until sauce thickens.
  • Delicious served over Jasmine Brown Rice or with Gluten-Free Flatbread.

Nutrition

Calories: 339kcal | Carbohydrates: 14g | Protein: 7g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Sodium: 432mg | Potassium: 480mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2999IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 4mg