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    Vegan Butter Chicken With Jackfruit

    February 25, 2023 by Sara Tercero 4 Comments

    Jump to Recipe Print Recipe

    Looking for a hearty and filling vegan dish made with wholesome ingredients? This vegan butter chicken with jackfruit has got you covered. This plant-based dish combines jackfruit and chickpeas with a blend of aromatic spices, creating a curry that's rich, creamy, and incredibly satisfying. Packed with nutrients and irresistible flavor that keep you coming for more!

    image butter chickpeas with jackfruit and potatoes
    Butter Chickpeas with Jackfruit and Potatoes

    What is Vegan Butter Chicken with Jackfruit?

    This vegan butter chicken with jackfruit is delicious. It features meaty jackfruit, hearty chickpeas, and potatoes in a rich and flavorful Indian spiced sauce. I like to call Indian curry sauces gravy because they are thick, hearty, and have a depth of flavor that is like a good gravy.

    The sauce is made by combining aromatics, spices, tomato pasta, and coconut milk, and it is glorious. This is a vegan version of the classic butter chicken. To mimic the chicken texture, we use jackfruit, and to make it hearty and full of plant-based protein, we added chickpeas. The potatoes are just a great cheap filler that is a great vehicle for the gravy. If you love Indian flavors, you will love this dish.

    WHAT IS JACKFRUIT?

    Jackfruit is a giant tree fruit that grows in Southeast Asia. It is from the same family as mulberries, breadfruit, and figs. Here in America, we can buy canned jackfruit rather than having to process the giant fruits. I like Trader Joe's young jackfruit in water or any other brand that is canned in brine. Canned jackfruit has very little taste of its own; rather, it is a great vehicle to deliver flavorful sauces and spices. It has a delightful pulled pork or pulled chicken-like texture, which makes it really popular with vegans and vegetarians. Jackfruit is awesome in tacos. It gives this butter chickpeas, jackfruit, and potatoes recipe a meaty feel.

    image butter chickpeas jackfruit and potatoes

    INGREDIENTS FOR VEGAN BUTTER CHICKEN WITH JACKFRUIT AND POTATOES

    This vegan Indian-inspired recipe features the usual suspects. The holy trinity of onions, garlic, and ginger starts this and any of my other curry-type dishes. I chose to keep this one super simple by using curry powder instead of all the spices that make curry.

    Jackfruit: It is a versatile ingredient used in vegan and vegetarian dishes as a meat substitute to mimic the texture of chicken.

    Chickpeas: add a nutty, earthy, and buttery flavor and a protein punch.

    Coconut Milk: Low-fat, unsweetened coconut milk adds a rich, creamy, and subtle sweetness to the curry and creates a luscious, silky base for the curry.

    Aromatics: Add depth to the overall taste and provide a flavorful base

    White Potatoes: White potatoes have a mild, starchy, and sweet taste.

    Cilantro: Cilantro adds a fresh and herbaceous flavor to the dish.

    Spices: Curry Powder and Garam Masala are used as seasonings to add savory and spicy flavor to the dish.

    Tomato Paste: Tomato paste adds sweet and savory tomato flavor with hints of umami flavor.

    Olive Oil: To sauté the aromatics.

    Salt and Black Pepper: Add salt and pepper to taste.

    HOW TO MAKE VEGAN BUTTER CHICKEN WITH JACKFRUIT AND POTATOES

    This is a super easy and basic recipe. It has just a few steps!

    Saute the Aromatics

    In a deep sauté pan, heat the oil over medium heat. Then add the garlic, onion, and ginger and cook for 5 mins until browning and fragrant.

    Cook Jackfruit

    Add in jackfruit, mash with a potato masher until stringy like pulled chicken, and cook, stirring often for 5 mins.

    Fry the Potatoes

    Add cubed potatoes and fry for 5- 8 minutes.

    Spice it up

    Add salt, curry powder, garam masala, and tomato paste and cook for 5 minutes, stirring often to caramelize the tomato paste.

    Incorporate the Chickpeas and Coconut Milk:

    Add chickpeas with aquafaba, water, and coconut milk, and bring to a boil.

    Simmer to perfection

    Simmer for 20 minutes until the potatoes are fork-tender, and the curry is thick and saucy.

    Adjust the seasonings

    Taste for salt and adjust to your tastes.

    Serve VEGAN BUTTER CHICKEN WITH JACKFRUIT

    Serve with rice and cilantro.

    RECIPE TIPS FOR VEGAN BUTTER CHICKEN WITH JACKFRUIT

    Substitute coconut milk with any plant-based milk: If you are not a coconut fan, feel free to substitute it with any plant milk.

    Storage tip: Store the leftover vegan butter chicken in an airtight container for 3-4 days in the refrigerator.

    Serving suggestions: Serve with rice or naan bread for a complete meal.

    Add lemon juice: Add a squeeze of lemon or lime juice for a zesty flavor.

    MORE DELICIOUS VEGAN RECIPES

    • Spicy Moong Dal
    • Ethiopian Berbere Spiced Lentils
    • Pumpkin Chili
    image butter chickpeas with jackfruit and potatoes

    Butter Chickpeas, Jackfruit and Potatoes

    This veganized take on the classic Indian dish butter chicken is so delicious and hearty. The jackfruit is meaty and the chickpeas and potatoes are super filling. The saucy Indian spiced gravy is to die for and goes perfect with rice or naan bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course dinner, lunch, Main Course
    Cuisine American, fusion, Indian, vegan
    Servings 4
    Calories 444 kcal

    Ingredients
      

    • 15 oz young jackfruit drained, rinsed and pulled apart until stringy
    • 15 oz chickpeas
    • 15 oz low-fat coconut milk unsweetened
    • ½ red onion diced
    • 3 cloves garlic chopped
    • 3 inch nub fresh ginger chopped
    • 3 white potatoes peeled and cubed
    • ½ bunch cilantro
    • 2 tbsp curry powder
    • 1 tsp garam masala
    • 3 tbsp tomato paste
    • 1 tbsp olive oil
    • 1 tsp salt
    • black pepper to taste
    • ½ cup water
    • aquafaba from can of chickpeas

    Instructions
     

    • In a deep sauté pan, heat the oil over medium heat. Then add the garlic, onion, and ginger and cook for 5 mins until browning and fragrant.
    • Add in jackfruit, mash with a potato masher until stringy like pulled chicken, and cook, stirring often for 5 mins.
    • Add cubed potatoes and fry for 5- 8 minutes.
    • Add salt, curry powder, garam masala, and tomato paste and cook for 5 minutes, stirring often to caramelize the tomato paste.
    • Add chickpeas with aquafaba, water, and coconut milk, and bring to a boil.
    • Simmer for 20 minutes until the potatoes are fork-tender, and the curry is thick and saucy.
    • Taste for salt and adjust to your tastes.
    • Serve with rice or bread and cilantro.

    Nutrition

    Calories: 444kcalCarbohydrates: 73gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1084mgPotassium: 1016mgFiber: 10gSugar: 3gVitamin A: 301IUVitamin C: 31mgCalcium: 127mgIron: 4mg
    Keyword chickpeas, coconutmilk, Easy, jackfruit, plant-based, potatoes, vegan
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. kim

      January 03, 2024 at 1:54 pm

      How much water and aquafaba are added in Step 5 of this recipe? I don't see the amounts listed. Thanks!

    2. Sara Tercero

      January 03, 2024 at 7:57 pm

      I have edited the recipe to specify the aquafaba from the can and 1/2 cup water. Sorry about that! Let me know if you try it!

    3. Chelsea

      July 13, 2024 at 2:56 pm

      Can this be stored in the freezer?

    4. Sara Tercero

      July 17, 2024 at 4:19 pm

      Yes for up to 3 months when properly cooled and sealed.

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    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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