Smothered Jackfruit in Coconut Thyme Gravy
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 — its fibrous texture mimics pulled or shredded meat, and paired with bold Caribbean flavors it becomes unforgettable.
Tender jackfruit is boiled, seasoned, browned, then smothered in a rich, creamy coconut gravy infused with fresh thyme, scotch bonnet, and a hint of molasses. Serve it over rice, with roti, or alongside fried plantains for a true showstopper.
Method
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.
Season and coat
Remove the boiled jackfruit and let it cool slightly. Season with all-purpose seasoning, add the coconut oil, and mix to coat. Sprinkle with cornstarch, coating evenly.
Brown for texture
Heat 1 tbsp grapeseed oil in a skillet over medium heat. Add the jackfruit in a single layer, avoiding overcrowding. Brown on both sides, then remove and set aside.
Prepare the base
In the same skillet, add the remaining 1 tbsp grapeseed oil. Sauté the diced onion, scotch bonnet, and tomato until softened.
Make the gravy
Stir in the Better Than Bouillon, water, coconut milk, thyme, scallion, and molasses. Bring to a boil, then reduce the heat slightly. Add the cornstarch slurry and stir until the gravy thickens.
Smother and serve
Return the browned jackfruit to the skillet, coating it fully in the gravy. Simmer 1–2 minutes until heated through. Adjust salt and pepper, then serve warm.
Tips for success
- Control the heat: scotch bonnets are fiery. Keep the pepper whole or remove it early for a milder gravy.
- Thicken gradually: add the cornstarch slurry slowly and stir well to avoid lumps.
- Balance the flavors: adjust salt, sweetness (molasses), and acidity (tomato) to taste.
Serving suggestions
- Steamed jasmine rice or coconut rice
- Roti or naan to scoop up the gravy
- Sautéed greens or fried plantains on the side