Smothered Jackfruit in Coconut Thyme Gravy

Smothered Jackfruit with Jasmine Rice and String Beans

If you're looking for a plant-based dish that’s packed with flavor, hearty, and absolutely comforting, this Smothered Jackfruit in Coconut Thyme Gravy is for you. Jackfruit is the ultimate vegan meat substitute with its ability to mimic pulled or shredded textures, and when paired with bold Caribbean-inspired flavors, it becomes an unforgettable dish.

This recipe highlights tender jackfruit coated in a rich, creamy coconut milk gravy infused with fresh thyme, scotch bonnet pepper, and a hint of molasses for depth. Whether you serve it over rice, with roti, or alongside some fried plantains, it’s guaranteed to be a showstopper.

Why Jackfruit?

Jackfruit is a nutrient-rich, versatile fruit that takes on flavors beautifully. When cooked, its fibrous texture resembles shredded meat, making it a favorite in vegan and vegetarian dishes. In this recipe, jackfruit is boiled, seasoned, browned, and then smothered in a luscious, flavorful gravy—a process that ensures maximum flavor in every bite.

Key Ingredients

• Jackfruit: The star of the dish, offering a meaty texture. Be sure to use canned young green jackfruit in water, not ripe jackfruit.

• Scotch Bonnet Pepper: Adds authentic Caribbean heat and flavor. Adjust the spice level by controlling how long the pepper stays in the gravy.

• Coconut Milk: Provides a creamy, velvety base for the gravy, complementing the spices perfectly.

• Fresh Thyme and Molasses: These add earthy and slightly sweet notes, creating a depth of flavor that balances the heat.

How to Make Smothered Jackfruit in Coconut Thyme Gravy

Step 1: Boil and Prepare the Jackfruit

Boiling the jackfruit with a touch of sugar softens it and removes any canned taste. After cooling, the jackfruit is seasoned and coated with cornstarch to give it a crispy, golden finish when browned.

Step 2: Brown for Texture

Browning the jackfruit in grapeseed oil locks in the flavor and creates a slightly crispy exterior, giving it that "just-seared" texture.

Step 3: Build the Gravy

The gravy comes together quickly with sautéed onions, tomatoes, thyme, scotch bonnet, and coconut milk. A touch of molasses enhances the flavor, while a cornstarch slurry thickens it to the perfect consistency.

Step 4: Smother and Serve

Once the jackfruit is added back to the skillet, it soaks up all the rich gravy, ensuring every bite is loaded with flavor.

Serving Suggestions

• Pair with steamed jasmine rice or coconut rice for a hearty meal.

• Serve with roti or naan to scoop up every last drop of the gravy.

• Add a side of sautéed greens or fried plantains for a well-rounded plate.

Tips for Success

1. Control the Heat: Scotch bonnet peppers are fiery! If you prefer mild spice, keep the pepper whole or remove it early in the cooking process.

2. Thicken Gradually: Add the cornstarch slurry slowly and stir well to avoid lumps in the gravy.

3. Balance the Flavors: Adjust the salt, sweetness (molasses), and acidity (tomatoes) to your preference.

Why You’ll Love This Recipe

This dish is the perfect balance of spice, creaminess, and earthiness. It’s not only vegan but also a celebration of bold Caribbean flavors that will have everyone reaching for seconds. Whether you’re entertaining or looking for a comforting weeknight meal, this smothered jackfruit dish will deliver.

Give it a try and let me know how it turns. Don’t forget to share your creations by tagging me on social media—happy cooking!

Ingredients:

• 1 (12 oz) can green jackfruit (in water, drained)

• 1 tbsp sugar

• All-purpose seasoning, to taste

• 2 tbsp cornstarch

• 1 tbsp coconut oil

• 2 tbsp grapeseed oil, divided

• 1/2 yellow onion, diced

• 1 plum tomato, diced

• 2-3 sprigs fresh thyme

• 1 stalk scallion, sliced

• 1 scotch bonnet pepper, slightly cut in half

• 1 tbsp Better Than Bouillon No Chicken Base

• 1 cup water

• 1/4 cup full-fat coconut milk

• 1 tsp blackstrap molasses

• 1/2 tsp cornstarch, mixed with 1-2 tbsp cold water (for thickening)

• Salt and black pepper, to taste

Instructions:

1. Prepare the Jackfruit:

   • Bring 3 cups of water to a boil in a medium saucepan.

   • Drain and rinse the jackfruit, then add it to the boiling water along with the sugar. Boil for 20 minutes.

2. Season and Coat:

   • Remove the boiled jackfruit and let it cool slightly. Place it in a bowl and season with all-purpose seasoning. Add coconut oil and mix to coat.

   • Sprinkle the jackfruit with cornstarch, ensuring an even coating.

3. Brown the Jackfruit:

   • Heat 1 tbsp of grapeseed oil in a skillet over medium heat.

   • Add the jackfruit to the skillet in a single layer, avoiding overcrowding. Brown on both sides, then remove and set aside.

4. Prepare the Base:

   • In the same skillet, add the remaining 1 tbsp of grapeseed oil.

   • Sauté the diced onion, scotch bonnet pepper, and tomatoes until softened.

5. Make the Gravy:

   • Stir in the Better Than Bouillon base, water, coconut milk, thyme, scallion, and blackstrap molasses.

   • Bring the mixture to a boil, then reduce heat slightly.

   • Add the cornstarch slurry (1/2 tsp cornstarch mixed with cold water) and stir until the gravy thickens.

6. Combine and Serve:

   • Return the browned jackfruit to the skillet, ensuring it’s fully coated in the gravy. Simmer for 1-2 minutes until heated through.

   • Adjust salt and black pepper to taste, then remove from heat.

Serve warm with rice, roti, or your favorite side dish!