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Who would have thought that burritos and Bollywood could go together so well?!
Raw by Nature's Mexican Jackfruit Curry takes inspiration from two contrasting cultures to make one mouthwatering dish, as good with rice & chapatis as it is wrapped in a flour tortilla with guac & salsa.
Jackfruit is an excellent meat substitute & this delicious dish takes full advantage of its firm texture & ability to soak up the flavors.

1 brown onion diced
2 garlic cloves diced
1 tablespoon olive oil
1 inch fresh ginger grated
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon turmeric
¼ teaspoon chilli flakes (or to taste)
¼ large pumpkin chopped (around 2 cups)
½ cup dry red lentils
4 cups vegetable stock
1.5 cups tinned jackfruit drained and roughly shredded
1 cup coconut milk
1 cup chopped kale
2 tablespoons chopped coriander
1 teaspoon tamari
1 teaspoon nutritional yeast
Salt and pepper to season
Start by adding the olive oil to a warm saucepan and adding the onion and garlic and ginger. Fry for a couple of minutes over a medium heat and then add the spices. Cook for another minute as the spices release their aroma.

Add the pumpkin, jackfruit and red lentils and stir to coat in the spices, then add the stock. Bring to the boil and then reduce the heat and simmer until the pumpkin is cooked- around 20 minutes.

Add the kale, coconut milk, coriander, tamari and nutritional yeast and stir well. Season with salt and pepper to taste.

Serve with freshly cooked rice or quinoa and if you please, top with coconut yogurt and extra coriander and chilli.


Original recipe by Raw by Nature -

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