Curried Jackfruit Tacos & Coriander Mint Chutney

20 tacos
45 min

Looking for some nice dishes to start off the spring weather? This is a Mexican-Indian fusion dish but the flavours are entirely Indian. The curried pulled jackfruit and the coriander-mint chutney balance spice and heat beautifully are clearly the stars of the show. The spicy chickpeas also work great because they add protein and crunch to the juicy jackfruit. So delicious!

The mouth-watering colors, aromas, and textures perfectly complement the dish. Each element is created to balance the other. The spicy chickpeas add protein and crunch to the juicy jackfruit and the freshness of the chutney freshen it up balancing out the spice. Coriander, mint, and vegan yogurt go so well with curry and are a must together.

Blogger Spotlight: Ksenia Prints

One of my favourite things about blogging is that there is such a strong sense of community. This week's post was a part of a collaboration between Ksenia Prints and I. I met online and I loved her passion, professionalism, her wonderfully whimsical photography and the recipes she does look phenomenal. Her recipes focus on a mix of vegetarian, vegan, and gluten-free recipes on her blog. She is such an inspiring blogger and had a great time working on this together. She’s created a Halloumi Cheese Taco.

Curried Jackfruit Tacos & Coriander Mint Chutney
Recipe details
  • 20  tacos
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 20 Corn tortillas
Tomato Curry Ingredients
  • 2 Tbsp olive oil
  • 1 tsp ginger minced
  • 1 tsp garlic cloves minced or pressed
  • 1 tsp turmeric
  • 2 Tbsp coriander powder
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garam masala
  • ¼ tsp ground cardamom
  • 1 8 oz can tomato paste 156ml
  • 1 ½ cups water
  • 1-2 Tbsp agave or Bumble Bloom
  • salt and pepper to taste
Coriander-Mint Chutney Ingredients:
  • 3/4 cup vegan yogurt
  • 2 Tbsp fresh lemon juice
  • ¾ coriander packed
  • ½ cup mint leaves packed
  • 2 tsp sliced ginger
  • 1 garlic clove
  • ¼ tsp kosher salt
  • ½ tsp sugar
Roasted Spicy Chickpeas Ingredients
  • 1 400 ml (14oz) can of chickpeas
  • 1 tsp of chili powder
  • 1 tsp cumin
  • 1 Tbsp Olive oil
  • 1/2 tsp cayenne
Optional Toppings:
  • Fresh coriander
  • Radish
  • Purple cabbage
  • Canned corn
  • Vegan yogurt
Preparing the Jackfruit:
To prepare jackfruit, drain both packages with a strainer and rinse off.
Cut off the tough bottom parts and put them in a pot of boiling water. You can also mince the bottom parts and boil them if you like, this is what I do cause personally don’t like to waste.
Then boil it for 10 minutes, strain and rinse off in cold water so that it is warm to the touch. Use a towel to soak up as much moisture as you can and break up the fibers so that it resembles the texture of pulled pork. Set aside.
Tomato Curry:
Heat 2 tbsp olive oil in a pan over a medium-low heat. Add ginger, garlic, and sauté for a few minutes then add the spices. Stir for a few minutes.
Add the tomato paste, agave and 1 can of water. Simmer for about 5 minutes then add jackfruit. Continue to simmer for 20 minutes until sauce thickens.
Chutney Instruction:
Blend all ingredients in a blender or food processor until smooth.
Taste and adjust salt.
Spicy Chickpeas:
Preheat oven to 400˚F and line a baking sheet with parchment paper. Drain chickpeas with a strainer and dry them on a paper towel.
Combine all ingredients in a bowl and mix till well combined.
Spread the chickpeas evenly over a layer on a baking sheet.
Bake for 10-12 minutes or until crispy.
Heat a frying pan over a medium heat and fry tortillas 3 minutes on each side right before serving, just enough to soften the tortillas.
Take a large scoop of the curried pulled jackfruit put it in your cooked taco. Top off with spicy chickpeas, chutney and whatever topping that you have chosen to use. Enjoy!
Happy as a Yam
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