Easy Vegan Jackfruit Curry



  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (20 ounce) can jackfruit in brine, drained and rinsed
  • 2 teaspoons freshly grated ginger
  • 2 ½ teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups vegetable broth
  • 1 (8 ounce) can baby corn, drained and rinsed
  • 3 small white potatoes, quartered
  • 1 cup Ripple Original Milk
  • salt and ground black pepper to taste
  • 2 tablespoons pomegranate arils (to garnish)
  • Fresh basil (to garnish)
  • Cooked Jasmine Rice


  1. Heat coconut oil in a large skillet over medium-high heat. Add onion and garlic, and cook over medium heat until softened, about 6 minutes. Stir in jackfruit and cook another 5 minutes.
  2. Stir in the ginger, curry powder, salt and pepper until well combined. Slowly pour in the vegetable broth, then add the baby corn and potatoes. Cook 7-10 minutes, or until potatoes are soft when poked with a fork.
  3. Pour in the Ripple milk and cook until fully heated, about 4 minutes, stirring occasionally. Season with salt and pepper, as needed.
  4. Serve warm over jasmine rice garnished with pomegranate arils and fresh basil leaves.

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