- 1 tablespoon coconut oil
- 1 (20 ounce) can jackfruit – drained, rinsed, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (2 inch) piece ginger, grated
- 2 teaspoons curry powder, or more to taste
- 1 cup vegetable broth
- 1 (8 ounce) can baby corn, drained
- 1 white potatoes, cubed
- 1 cup coconut milk
- salt and ground black pepper to taste
- Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
- Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
- Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.