Vegan Jackfruit ‘Butter Chickun’

Vegan Desserts

Banana Split Sugar-Dusted Beignets

Find out more about Lauren's cookbook here. 


Vegan Jackfruit ‘Butter Chickun’



  • 1 medium brown onion, diced
  • 3 garlic cloves, minced
  • 250g plain young jackfruit (if canned, rinse off brine)
  • 1 Tbsp minced ginger
  • 2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 2 tsp cumin powder
  • 1 1/2 tsp turmeric powder
  • Salt and pepper to taste
  • 1/2 lemon, juiced
  • 1 cup crushed tomatoes
  • 2 Tbsp tomato paste
  • 1 1/2 cup coconut milk (reduced fat is fine too)
  • 1/3 cup raw cashews (soak if blender is not powerful)
  • 1 cup canned chickpeas, drained


  1. Add 1/2 cup of coconut milk, tomato paste and cashews to a high-speed blender and blend until smooth and creamy.
  2. Heat a pan over high heat and add the onion, garlic and ginger, cooking until soft and fragrant.
  3. Add in the jackfruit and cook for 8-10 minutes.
  4. Add all of the spices to the pan, combine and cook for 5 minutes.
  5. Then pour in the crushed tomatoes, cashew sauce, 1 cup coconut milk and lemon juice. Combine well, add the chickpeas and cook for 10 minutes.
  6. Adjust taste with spices or salt if desired.
  7. Serve with brown or white rice, coriander and coconut yogurt, and enjoy.


You can also make this recipe with mock meat or tofu.


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