Jackfruit rendang is a fragrant, spicy, luxurious vegan curry that transforms young jackfruit into a plant-based rendition of the traditional Indonesian favorite. Simmered slowly in a rich coconut-milk and spice blend, this dish develops depth of flavor and a thick, satisfying sauce.
What is Rendang?
Rendang hails from Indonesia. Traditionally, it features a protein slow-cooked with coconut milk and a spice medley until much of the liquid evaporates. The result is a thick, intense sauce coating tender pieces of meat. In vegan versions, young (unripe) jackfruit is used instead—its fibrous texture makes it an excellent substitute.
Key Ingredients & Tips
- Jackfruit: Use unripe (young) jackfruit—either fresh, or canned in water or brine. Avoid ripe jackfruit or syrup-packed cans, since those are sweet and not suitable for savory rendang.
- Spice paste: The heart of the dish comes from blending red chilies, garlic, shallots, turmeric, and lemongrass.
- Aromatic whole spices: Cinnamon stick, star anise, cardamom pods, cloves. For ease of removal later, tie them in muslin or place them in a pouch.
- Kaffir lime leaves & lemongrass: These bring citrusy fragrance. Lemongrass should be bruised (using the back of a knife) and knotted for easy removal. Lime leaves are best sliced finely—scissors can help.
- Coconut milk: Provides richness.
- Water: Some added liquid helps everything cook down without burning or drying out.
Cooking Instructions (Simplified)
- Make the spice paste: Blend red chilies, garlic, shallots, two lemongrass stalks, and turmeric with just enough water to form a thick paste.
- Fry the paste: Heat a little oil, add the paste, and cook until oil separates (this helps deepen the flavor).
- Add the coconut milk and whole spices: Place in the cinnamon, cloves, star anise, and cardamom (bound or in a bag if using).
- Add the jackfruit & water: Stir in the chopped jackfruit plus two cups of water. Toss in the knotted lemongrass.
- Include the finishing aromatics: Finely shredded kaffir lime leaves, sugar, and lime juice or tamarind paste.
- Simmer: Cook uncovered for about 1½ hours, checking occasionally. If the pot becomes too dry, add more water. The sauce should be substantial—not soupy.
- Test tenderness: When the jackfruit pulls apart easily with forks, it’s done. If not, give it another 15-30 minutes.
- Season to taste: A final touch of salt brings everything together.
Expert Tips & FAQ Highlights
- Cooking slowly and giving the jackfruit time to absorb flavors is crucial for a good texture—similar to pulled meat.
- Canned jackfruit needs less cooking time; fresh unripe jackfruit will take the full simmer period.
- Yes, this dish freezes well. It’s best frozen after cooking, and upon reheating you may need to add a splash of water since curries tend to thicken in the freezer. Use within three months.
What to Serve It With
- Flatbreads: Vegan roti or homemade vegan naan are excellent companions.
- Rice: Pilau rice works beautifully, bringing gentle spice and aroma.
- Sambal: A simple chili sambal adds heat and brightness.
Summary
Jackfruit rendang delivers all the warmth, spice, and richness of traditional rendang—but in a fully vegan form. It requires patience more than anything: slow simmering, careful layering of spices, and consistent moisture all contribute to its satisfying texture and flavor. Yet the result is deeply rewarding: a dish that feels indulgent, vibrant, and unmistakably Indonesian.
