Jackfruit tikka masala

Sabrina Sue Daniels is a passionate food photographer, food stylist, author & recipe developer. With her latest book, “Cooking with Jackfruit,” Sabrina shows the miracle fruit from its most beautiful side. An extraordinary recipe idea is Sabrina's Jackfruit Tikka Masala - which we share with you here:

Ingredients (for 2 people):

  • 125 g rice, e.g. Lotao Prince of Bengal
  • 2 cloves of garlic
  • 1 red onion
  • 1 thumb-thick piece of ginger (20 g)
  • 1 red chili pepper
  • 2 tbsp rapeseed oil
  • 1 tbsp tomato paste
  • 1 1/2 tbsp garam masala paste
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/4 tsp cardamom
  • 200 g Lotao Green Jackfruit Natural
  • 200 ml water
  • 2 chapatis
  • 125 ml soy yoghurt, unsweetened
  • chopped parsley


Cook rice according to package instructions. Peel the garlic and onion and chop finely. Grate ginger finely. Halve the chili pepper, remove the seeds and chop finely. Heat rapeseed oil in a pot. Add tomato paste, garam masala, mustard seeds, turmeric, cumin and cardamom and fry briefly. Add the jackfruit pulp, mix with the spices and pour in the water. Simmer over low heat for 10 minutes. Stir frequently so that nothing burns. In the meantime, briefly heat the chapatis in a pan and set aside. Stir the yogurt into the tikka masala. Sprinkle with chopped parsley and enjoy with rice and chapatis. Sabrina's cookbook is published and available by Riva Verlag. (This recipe is published with the kind permission of the publisher)

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