Vegan Ayam Curry
Transform your dinner table with this rich and flavorful Vegan Ayam Curry, a plant-based twist on the traditional Malaysian favorite. This recipe swaps tender canned green jackfruit for chicken, creating a satisfying, meat-free alternative infused with bold spices like turmeric, garam masala, and coriander. Simmered in creamy coconut milk alongside fragrant lemongrass and lime leaves, this dish is a harmony of vibrant Southeast Asian flavors. Quick to prepare in under an hour, it’s perfect for weeknight dinners yet elegant enough for special occasions. Serve with steamed jasmine rice or warm flatbread to soak up all the aromatic goodness. Whether you're vegan or simply seeking a unique, wholesome curry experience, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cans canned green jackfruit
- 2 tablespoons coconut oil
- 1 large onion
- 2 inches ginger
- 4 garlic cloves
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 cinnamon stick
- 400 milliliters coconut milk
- 200 milliliters vegetable broth
- 1 lemongrass stalk
- 2 lime leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 1 lime
Instructions
Drain and rinse the canned jackfruit, then shred the pieces into smaller chunks to resemble pulled chicken.
Finely chop the onion, ginger, and garlic. Slice the lemongrass stalk into pieces.
In a large pot, heat the coconut oil over medium heat. Add the onion, ginger, and garlic, stirring occasionally until they turn golden brown.
Add the coriander seeds, cumin seeds, cumin powder, turmeric powder, chili powder, garam masala, and cinnamon stick. Stir well to coat the onion mixture, cooking for another 2-3 minutes until the spices are fragrant.
Add the shredded jackfruit to the pot. Stir to combine and cook for 5 minutes, allowing the jackfruit to absorb some of the spices.
Pour in the coconut milk and vegetable broth. Add the sliced lemongrass stalk and lime leaves. Season with salt and black pepper, and stir well.
Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to ensure the flavors meld together.
Discard the lemongrass and lime leaves. Taste and adjust seasoning if needed.
Garnish with fresh cilantro and a squeeze of lime juice before serving.
Serve the Vegan Ayam Curry with steamed rice or your favorite flatbread.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 11.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
