From June 15 to 21, people around the globe are challenged to take up a plant-based diet – at least for one week. Dubbed World Meat Free Week, the seven days are designed to encourage people into thinking about the economic and environmental impact of the meat they consume. Not that you have to give up too much these days to embrace a more sustainable diet, with plant-based meat alternatives become more sophisticated each year. Just looked up the hashtag #plantbased on Instagram and you’ll see over 28 million images of wholefood goodness.

So today we are checking out Jackfruit. Unlike some other plant-based meat alternatives available on the market, Jackfruit is a whole food made with minimal processing. The tender, young Jackfruit that’s found in products such as Amazonia’s Tender Jack has a very subtle taste when plain making it perfect to add as a plant-based alternative into your favourite savoury dishes and cooking with a variety of herbs, spices and sauces. Completely plant based, jackfruit is a source of fibre and adding in some extra vegetables and/or plant-based protein sources will add even more goodness into it making it a delicious, balanced meal! 

Jackfruit is also naturally low in calories, fat and sodium free and as it is high in fibre keeps you fuller for longer, combating that you might be hungry without a meat-based protein source. 

Check out this great Jackfruit dish developed by Luke Hines, celebrity chef, 9 times best-selling cookbook author and Amazonia ambassador.

Jackfruit curry

1 tablespoon coconut oil

1 onion, diced

800g Original Amazonia TenderJack, drained and rinsed

400 ml can coconut milk

125 ml (1⁄2 cup) vegetable stock 

2 fresh or dried bay leaves

zest and juice of 1 lime

80 g (1⁄2 cup) roasted peanuts, roughly chopped

1 handful of Thai basil leaves

1 small handful of coriander leaves 

800 g (4 cups) Cauliflower Rice, optional 


5 cm piece of ginger, peeled

2 garlic cloves, very finely chopped 

2 teaspoons ground turmeric

1 bird’s eye chilli or 1⁄2 teaspoon chilli flakes

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1 teaspoon fenugreek seeds (optional) 

1⁄2 teaspoon sea salt

To make the curry paste, pound all the ingredients together with a pestle and mortar or pulse together briefly in a food processor to form a paste.

Melt the coconut oil in a large saucepan over medium–high heat. Add the onion and cook for 3 minutes, or until softened and caramelised, then stir in the prepared spice paste and cook, stirring, for 2–3 minutes, or until fragrant.

Pour the coconut milk and vegetable stock into the pan and stir in the jackfruit and bay leaves. Bring to the boil, then reduce the heat to a simmer and leave to cook, uncovered and stirring occasionally, for 30 minutes, or until the curry has reduced. Stir in the lime zest and juice and half the peanuts, then remove from the heat. Taste and add a little salt if necessary.

To serve, divide the curry among plates and scatter over the basil, coriander and the remaining peanuts. Enjoy with cauliflower rice, if you like.