Vegan Ayam Curry

Discover the bold and aromatic flavors of Vegan Ayam Curry, a plant-based twist on the classic Southeast Asian dish! This hearty recipe swaps traditional chicken with tender shredded jackfruit, perfectly mimicking the texture of pulled meat while soaking up the vibrant spices. Fragrant ingredients like cumin, coriander, turmeric, and garam masala are masterfully combined with creamy coconut milk, citrusy lemongrass, and lime leaves to create a rich, velvety curry sauce. Ready in just an hour, this dish is both comforting and easy to prepare, perfect for weeknight dinners or weekend feasts. Serve it over steamed rice or with warm flatbread for a truly satisfying vegan meal. Whether you're a seasoned curry lover or exploring plant-based recipes for the first time, this vegan adaptation is sure to tantalize your taste buds.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans canned green jackfruit
• 2 tablespoons coconut oil
• 1 large onion
• 2 inches ginger
• 4 garlic cloves
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 cinnamon stick
• 400 milliliters coconut milk
• 200 milliliters vegetable broth
• 1 lemongrass stalk
• 2 lime leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro
• 1 lime

Directions

Step 1

Drain and rinse the canned jackfruit, then shred the pieces into smaller chunks to resemble pulled chicken.

Step 2

Finely chop the onion, ginger, and garlic. Slice the lemongrass stalk into pieces.

Step 3

In a large pot, heat the coconut oil over medium heat. Add the onion, ginger, and garlic, stirring occasionally until they turn golden brown.

Step 4

Add the coriander seeds, cumin seeds, cumin powder, turmeric powder, chili powder, garam masala, and cinnamon stick. Stir well to coat the onion mixture, cooking for another 2-3 minutes until the spices are fragrant.

Step 5

Add the shredded jackfruit to the pot. Stir to combine and cook for 5 minutes, allowing the jackfruit to absorb some of the spices.

Step 6

Pour in the coconut milk and vegetable broth. Add the sliced lemongrass stalk and lime leaves. Season with salt and black pepper, and stir well.

Step 7

Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to ensure the flavors meld together.

Step 8

Discard the lemongrass and lime leaves. Taste and adjust seasoning if needed.

Step 9

Garnish with fresh cilantro and a squeeze of lime juice before serving.

Step 10

Serve the Vegan Ayam Curry with steamed rice or your favorite flatbread.

Nutrition Facts

Serving size	(1837.4g)

Amount per serving	% Daily Value*
Calories	1006.1

Total Fat 37.3g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 3058.3mg	0%
Total Carbohydrate 169.9g	0%
Dietary Fiber 32.2g	0%
Total Sugars 47.5g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 506.7mg	0%
Iron 18.7mg	0%
Potassium 3221.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 6.4%

Carbs: 62.6%