Inspired living

Green Jackfruit Curry Recipe

Vegan Green Jackfruit Curry Recipe perfect for the kids

Credit: Lisa Guy

Jackfruit makes a good vegetarian meat substitute in curries and other dishes as it has a meat-like texture when cooked. Jackfruit is rich in dietary fibre and contains vitamin A, needed for healthy eyesight and B vitamins for nervous system health and energy production.

Serves: 4



  • Olive oil
  • 1 onion, finely chopped
  • 1 large carrot, sliced
  • 1 bunch broccolini
  • ½ red capsicum, sliced
  • 3–4 tbsp green curry paste (depending on taste & desired heat)
  • 400mL tin coconut milk
  • Tin jackfruit, shredded, or ½ fresh jackfruit, cooked & shredded*
  • 1 zucchini, sliced
  • Bunch bok choy, roughly chopped
  • Handful coriander, roughly chopped
  • Handful toasted cashew nuts, roughly chopped
  1. In large frying pan with olive oil, cook onion for 4 mins.
  2. Add carrot, broccolini and capsicum, and cook for a further 5 mins.
  3. Stir through curry paste and add coconut milk.
  4. Add jackfruit and zucchini and cook, covered, for another 5 mins.
  5. Add bok choy and cook for 3–4 mins, until it begins to go tender.
  6. Serve topped with fresh coriander and toasted cashew nuts.
  7. *To prepare fresh jackfruit, cut into thick slices. Jackfruit contains a sticky latex sap that sticks to your hands and knife. Wear gloves to stop it sticking to your hands and oil your knife so it’s easier to clean. Cut into quarters, then place in a pot of boiling water. Boil for 20 mins, covered. Then remove skin and seeds and shred into pieces with a fork.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .