Simple Winter Meals with Jackfruit & how to cook it properly.
SIMPLE WINTER MEALS with JACKFRUIT & how to cook it properly. is a medium Asian Fusion recipe that serves 4. 350 calories per serving. Recipe by Gaz Oakley on YouTube.
Prep: 15 min | Cook: 56 min | Total: 1 hr 26 min
Cost: $13.50 total, $3.38 per serving
Ingredients
- 1 medium Onion (diced roughly for texture)
- 3 cloves Garlic (minced)
- 1 small Red Chili (sliced thin)
- 1 large Carrot (diced)
- 1 red Bell Pepper (diced)
- 1 tablespoon Fresh Ginger (grated)
- 2 cups Young Green Jackfruit in Brine (drained, squeezed dry with a kitchen towel)
- 0.5 cup Shiitake Mushrooms (sliced; fresh or rehydrated dried)
- 0.5 cup Oyster Mushrooms (sliced)
- 1 cup Vegetable Stock (low‑sodium)
- 1 cup Coconut Milk (full‑fat for richness)
- 1 tablespoon White Miso Paste (smooth)
- 1 stalk Lemongrass (bruised and cut into 2‑inch pieces)
- 2 tablespoons Neutral Oil (vegetable or canola oil for sauté)
- to taste Salt
- to taste Black Pepper
- 200 g Rice Noodles (cooked according to package directions)
Instructions
Prepare Ingredients
Dice the onion, mince the garlic, slice the chili, dice the carrot and bell pepper, grate the ginger. Drain the canned jackfruit, wrap it in a clean kitchen towel and squeeze out as much liquid as possible. Slice the shiitake and oyster mushrooms.
Time: PT15M
Sauté the Aromatics
Heat the wok over medium heat, add the oil, then add onion, garlic, chili, carrot, bell pepper, and ginger. Stir‑fry until the onions become translucent and the vegetables start to soften, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Spices
Sprinkle 1 tablespoon curry powder and 1 teaspoon Chinese five‑spice over the vegetables. Stir continuously for 2 minutes until fragrant.
Time: PT2M
Temperature: medium heat
Introduce Jackfruit and Mushrooms
Add the squeezed jackfruit pieces and sliced mushrooms to the wok. Cook, stirring occasionally, until the jackfruit begins to brown and the mushrooms release moisture, about 5 minutes.
Time: PT5M
Temperature: medium heat
Deglaze and Build the Sauce
Pour in the vegetable stock, coconut milk, white miso paste, and the bruised lemongrass stalk. Stir to dissolve the miso and scrape up any browned bits from the bottom.
Time: PT2M
Temperature: medium heat
Simmer the Curry
Reduce the heat to low, cover with the lid, and let the curry bubble gently for 30 minutes, stirring once halfway through. The jackfruit should become tender and absorb the flavors.
Time: PT30M
Temperature: low heat
Cook the Noodles
While the curry simmers, bring a pot of water to a boil, add the rice noodles and cook according to package instructions (usually 4–6 minutes). Drain and set aside.
Time: PT10M
Temperature: boiling
Finish and Serve
Remove the lemongrass stalk. Taste the curry and adjust salt and pepper if needed. Divide the cooked noodles into bowls, ladle the jackfruit curry over them, and garnish with fresh herbs or a squeeze of lime if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten-Free (when using rice noodles), Dairy-Free
Allergens: Soy, Coconut
Ingredient Substitutions
- Instead of Onion: shallot
- Instead of Garlic: garlic paste
- Instead of Red Chili: red pepper flakes
- Instead of Carrot: parsnip
- Instead of Bell Pepper: any color bell pepper
- Instead of Fresh Ginger: ground ginger
- Instead of Young Green Jackfruit in Brine: young jackfruit in water
- Instead of Shiitake Mushrooms: oyster mushrooms
- Instead of Oyster Mushrooms: shiitake mushrooms
- Instead of Vegetable Stock: water + bouillon cube
- Instead of Coconut Milk: coconut cream diluted
- Instead of White Miso Paste: soy sauce
- Instead of Lemongrass: lemongrass paste
- Instead of Neutral Oil: olive oil
- Instead of Rice Noodles: egg noodles (non‑vegan)
Equipment Needed
- Large Wok or Saucepan
- Knife
- Cutting Board
- Kitchen Towel
- Wooden Spoon
- Ladle
- Lid (or makeshift cover)
- Strainer
- Measuring Cups
- Pot for Noodles
- Serving Bowls
Critical Steps — Do Not Skip
- Drain and thoroughly squeeze the canned jackfruit to remove excess brine.
- Deglaze the pan with stock, coconut milk, miso, and lemongrass to capture all flavor.
- Simmer low and slow for 30 minutes so the jackfruit becomes tender and flavorful.
Chef Tips from the Video
- For extra depth, toast the curry powder and five‑spice in a dry pan for 30 seconds before adding oil.
- Add a pinch of smoked paprika if you enjoy a subtle smoky note.
- Finish with a handful of fresh cilantro or Thai basil for bright freshness.
Troubleshooting
Jackfruit remains watery and mushy.
Make sure to squeeze out as much brine as possible and pat dry before cooking. Also, allow the curry to simmer uncovered for the last 5 minutes to reduce excess liquid.
Curry is too salty.
Add a splash of coconut milk or water and taste; the creaminess will balance the salt.
Miso clumps in the sauce.
Whisk the miso into a small amount of warm stock before adding it to the pan.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and squeeze the jackfruit up to 2 days ahead; keep refrigerated.
- The curry sauce can be made in advance and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of jackfruit curry in Asian cuisine?
Jackfruit is a staple fruit in South and Southeast Asia, especially in Bangladesh, Sri Lanka, and parts of India. While traditionally used in savory dishes like curries and stews, modern plant‑based chefs have popularized its meaty texture in vegan adaptations of classic Asian curries.
What are the traditional regional variations of jackfruit curry in Southeast Asian cuisine?
In Thailand, jackfruit is often cooked with coconut milk, lemongrass, and galangal for a bright, aromatic curry. In Indian coastal regions, it appears in spicy tamarind‑based curries. The recipe here blends Chinese five‑spice with Indian curry powder for a fusion twist.
How is jackfruit traditionally served in its native regions?
Young green jackfruit is commonly simmered in rich gravies and served over steamed rice or flatbreads. In Bangladesh, it may be paired with lentils, while in Sri Lanka it often accompanies coconut sambol and roti.
What occasions or celebrations is jackfruit curry traditionally associated with in Asian cultures?
Jackfruit dishes are popular during harvest festivals and family gatherings, especially in rural areas where the fruit is abundant. Its hearty nature makes it a comforting choice for cooler monsoon evenings.
What are the authentic traditional ingredients for jackfruit curry versus acceptable substitutes?
Authentic ingredients include fresh young jackfruit, coconut milk, lemongrass, galangal, and regional spice blends. Acceptable substitutes are canned jackfruit in brine (drained and squeezed), canned coconut milk, and dried shiitake mushrooms rehydrated in stock.
What are the most common mistakes to avoid when making this jackfruit curry?
Common errors include not removing enough brine from the canned jackfruit, which leaves the dish watery, and adding miso too early, which can cause clumping. Also, over‑cooking the vegetables can result in a loss of texture.
Why does this jackfruit curry recipe use both curry powder and Chinese five‑spice instead of a single spice blend?
Combining curry powder (which provides warmth and depth) with Chinese five‑spice (which adds sweet, licorice‑like notes) creates a layered flavor profile that mimics the complexity of traditional meat‑based curries while keeping the dish vegan.
Can I make this jackfruit curry ahead of time and how should I store it?
Yes, the curry can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on the stove, adding a splash of stock if it has thickened.
What texture and appearance should I look for when the jackfruit curry is done?
The jackfruit should be tender but retain a bite, with a glossy, slightly thickened sauce that coats each piece. The mushrooms should be soft, and the vegetables should retain a faint crunch.
What does the YouTube channel Gaz Oakley specialize in?
The YouTube channel Gaz Oakley, also known as Avant‑Garde Vegan, specializes in creative, plant‑based recipes that showcase bold flavors, gourmet techniques, and accessible cooking for home chefs.
How does the YouTube channel Gaz Oakley's approach to Asian‑inspired vegan cooking differ from other vegan channels?
Gaz Oakley blends high‑end culinary techniques with everyday ingredients, often incorporating authentic Asian spice blends and professional plating. His videos emphasize flavor depth and texture, whereas many vegan channels focus on simplicity or raw preparations.
Last updated: August 30, 2026
