Jack fruit and sweet potato Thai curry with wild rice and sesame spring greens

This curry was my recipe creations for an organic campaign with Biona and Riverford – made using fresh ingredients and jack fruit to keep it meat-free.

Perfect dinner and freezer batch cook for nights when you want a quick and delicious meal.

(Curry serves 3-4)


• 1 Red onion peeled and diced

• 2 Tbsp Coconut oil

• 1 Sweet potato peeled and chopped in 1cm cubes

• 2 Small carrots in 1cm chunks

• 1 Courgette in 1cm chunks

• 1 Can of Jack Fruit drained

• 1 Can of coconut milk

• 2 Tblsp Thai Green Curry Paste

• Seasoning (salt/pepper)

• Wild rice (approx. 75g per person)

• Greens of choice (e.g. cabbage)

• Sprinkle of sesame seeds


1 Start by sautéing the diced onion in half the coconut oil on a low heat in a deep frying pan, stirring frequently until it goes light brown (approx. 3-4 mins).

2 Add the cubed sweet potato, courgette and carrot and stir to mix with the onion. Continue cooking for another 3-4 minutes to soften the vegetables.

3 Add the jack fruit, coconut milk and curry paste and stir to mix with the vegetables. Bring this to the boil and then reduce the heat to let the curry simmer for 25-30mins (taste test here to decide if you want to add more paste for more spice!).

4 While your curry is simmering, follow the cooking instructions for your rice and prepare it in a separate saucepan, normally bring the grains to the boil and simmer for 25-30mins.

5 Lastly, place the chopped fresh spring greens on a baking tray, drizzle with some coconut oil to avoid burning, plus seasoning and place in the oven for 20mins.

6 When ready to serve, remove the spring greens and sprinkle over the sesame seeds. Drain and spoon the rice onto your plate and add the curry and tuck-in!

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