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Nadiya Hussain’s Jackfruit Curry with No-yeast Naan

Nadiya Hussain's Jackfruit Curry with a foolproof no-yeast naan recipe is a clever twist on a classic curry, swapping meat for jackfruit. To make this vegetarian dish vegan, just skip the naan.

From the book

Nadiya Hussain


Jackfruit is all the rage at the moment, which is bizarre, because I have been eating the stuff my whole entire life and never batted an eyelid. I like it ripe on my toast, sweet and fragrant. But when still green and not sweet, it makes a great alternative to meat – with its stringy body and firm texture I kind of get it, and it is delicious in a curry.

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For the curry:
10 cloves of garlic
3cm piece ginger, peeled and chopped
1 medium onion
1 tbsp salt
100ml vegetable oil
1 tsp ground cinnamon
1 tsp chilli paste
1 tbsp tomato purée
1 tsp ground turmeric
1 tbsp curry powder
2 x 565g tins jackfruit in brine
200ml water
fresh coriander, chopped
½ lime
For the naan:
500g plain flour
2 tbsp nigella seeds
5 tbsp sugar
1 tsp salt
1 tsp baking powder
250ml whole milk
vegetable oil, for brushing

Essential kit

You will need: a food processor and a palette knife.


In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.

Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.

While that cooks on a medium heat, drain the jackfruit and cut it into small, bite-size pieces. Add them to the pan, then stir in the water and leave to simmer gently until totally dry.

Now start on the naan. Mix the flour in a bowl with the nigella seeds, sugar, salt and baking powder. Make a well in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes. Then leave the dough in the bowl for 10 minutes.

Preheat the oven to 240°C/fan 220°C, and put a large baking tray in to get hot.

Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Take the hot tray out of the oven and brush its surface with oil. Add as many bits of rolled dough as will fit. Bake for 2 minutes, until lightly browned, and lightly brush the tops with oil once you have taken them out of the oven. Repeat until all the dough is cooked.

To finish the jackfruit curry, stir in the coriander, drizzle with a squeeze of fresh lime, and you are ready to eat. There is enough here for 4 meals, so if you have any curry left over, you can freeze it for another day.

You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).


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From the book: Time To Eat

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