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!
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.
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.
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
Butter Chickpeas, Jackfruit and Potatoes
- 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
- 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.