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Bountiful Bowl of Jackfruit Sweet Potato Curry

Jackfruit Sweet Potato Curry

This Jackfruit and Sweet Potato Curry Recipe is rich, hearty and super easy to make. This healthy one pot meal is vegan, oil free and wonderful to feed your whole family.
Course dinner
Cuisine asian, curry, thai
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4 people
Calories 360kcal
Author Aubrey
Cost $10


  • Soup pot


  • 2 large sweet potatoes (cut into 1 inch cubes)
  • 20 oz can jackfruit (in brine) (cut into 1 inch cubes) Trader Joe's Brand Recommended

  • 1 red pepper (slice into thin strips)
  • ½ cup shredded carrot Buy shredded carrot in bag. Or, chop.
  • ½ sweet onion (chopped)
  • 13.5 oz can coconut milk (full fat) Reduced fat will work too
  • 1 cup vegetable stock Non-vegetarian - chicken stock works well
  • 4 oz can panang curry paste Maesri Brand Recommended
  • 4 leaves basil (garnish) Optional


  • In large soup pot, combine all ingredients and bring to a boil.
  • Reduce heat to medium/high and simmer for 10-13 minutes or until sweet potatoes are soft. Stir every minute or so.


Can used reduced fat coconut milk if looking to reduce calories.
Vegan: Use curry paste brand with no sugar.
This recipe could easily work with a masaman or yellow curry as well.


Calories: 360kcal