Braised Jackfruit, Cauliflower, Potato & Sweet Potato Curry by Manas Bindal, Sous Chef of Veg-In YYC

Manas Bindal, Sous Chef and Co-Owner of Veg-in YYC, shared his stunning recipe for Braised Jackfruit, Cauliflower, Potato & Sweet Potato Curry! Be sure to try this delicious vegan recipe and check them out at their Calgary restaurant or on Uber-Eats/Doordash!

Braised Jackfruit, Cauliflower, Potato & Sweet Potato Curry

Braised Jackfruit, Cauliflower, Potato & Sweet Potato Curry


200g Cauliflower florets

150g Chopped Potato

150g Chopped Sweet potato

100g Jackfruit

10g Minced Garlic

10g Minced Ginger

15g Chopped Onions

25g Chopped Bell Pepper

50g Chopped Tomato

25g Tomato Paste

Juice from 1 Lemon

1tbsp Balsamic Vinegar

Garnish w/ Fresh Cilantro Chopped – 1 Handful

Dry Seasonings:

Curry Powder – 1tsp

Turmeric -1/2 tsp

Ground Coriander – 1tsp

Ground Cumin (Toast for extra Flavour) 3/4tsp

Garlic Powder – ½ tsp

Cinnamon ¼ tsp

Ground Black Pepper – 1/2 tsp

Salt – 1 tsp


1. Add All Dry Seasonings to 1 cup of Hot Water and Mix Thoroughly, Set Aside

2. Heat a saucepan to medium-high with 1tbsp of vegetable oil

3. Add your onions, ginger, garlic & peppers to the pan and cook until soft

4. Add balsamic vinegar to the pan along with 1sp of salt 1sp pepper

5. Cook on medium heat until the ingredients have browned and begin sticking to the pan

6. Add Chopped tomato, And Tomato Puree, and ½ cup of water or vegetable broth

7. Keep on Medium Heat and add your dry Seasoning paste

8. Add Cauliflower, Potato, Sweet Potato, Jackfruit to the pan and stir until the vegetables are evenly mixed.

9. Close Lid and cook for 25-30mins on the stove. Check your vegetables to see whether your cauliflower, potato, and sweet potato are tender and soft, not hard

10. Open Lid and stir to let some of the water to evaporate and give you a thicker gravy.

11. Transfer to a bowl and garnish with fresh cilantro, however much or little as you like.