Curried Jackfruit with Kale over Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it’s a simple and satisfying meal.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Why you’ll love it

This curried jackfruit with kale over pan-roasted potatoes is going to become a favorite weeknight meal in your household because it’s:

  • Simple- All you need are 10 ingredients.
  • Quick- Start to finish this meal will take about 45 minutes.
  • Flavorful- Loaded with spices and textures this dish is sure to satisfy.
  • Nutritious- All plants means loads of vitamins and minerals.
  • Customizable- You can substitute spinach or chard for kale, canned coconut milk instead of cashew cream, or chickpeas as apposed to jackfruit. Serve it over rice if you’d prefer that to potatoes.
Curried jackfruit with kale and pan-roasted potatoes in a blue bowl.

Curried Jackfruit with Kale

Begin my making the cashew cream. Bring a pot of water to a boil and add 1 1/2 cups of whole cashews. Remove from the heat and allow the cashews to soak for 1 hour. After they’ve softened, drain and rinse them before adding to a high speed blender with 1 1/4 cups of fresh water. Blend until smooth and creamy.

In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion. Sauté for about 4-5 minutes until the onions are soft and translucent. To the pot add cashew cream, 1 1/2 cups of vegetable broth, curry powder, garam masala, a cinnamon stick, ginger. Stir to combine adding more vegetable broth to thin if needed. Reduce the heat and add the drained and rinsed jackfruit. Shred the jackfruit to resemble chicken and add chopped kale. Stir to combine and allow the kale to wilt for about 5 minutes. Remove from the heat and prepare the pan-roasted potatoes.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Pan-Roasted Potatoes

Prepare the pan-roasted potatoes while the curry sauce is simmering. Slice the washed potatoes into about 1/4 thick rounds. In a large cast iron skillet heat olive oil over medium-high heat. Once hot add the sliced potatoes and cook for about 5 minutes. Do not stir the potatoes and allow them to crisp up. Flip them over and cover, cooking for an additional 5 minutes. You may have to cook the potatoes in batches to prevent over-crowding of the pan.

To serve, place the curry on top of pan-roasted potatoes, top with cilantro or parsley, and a side of vegan naan. Let me know what you guys think of this incredibly simple and delicious meal. Enjoy friends!

Ingredient Health Benefits

Onions- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

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Curried Jackfruit with Kale and Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale and served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it's a simple and satisfying meal.
Prep Time5 mins
Cook Time20 mins
Cashew Soaking Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Keyword: cashew cream, curry, easy, gluten-free, jackfruit, kale, pan-roasted potatoes, potatoes, quick, shredded chicken, simple, vegan chicken, vegan naan, wholesome
Servings: 2 people
Author: Erin

Ingredients

Curried Jackfruit with Kale

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 batch cashew cream*
  • 1½-2 cups vegetable broth
  • tbsp curry powder
  • 1 tbsp garam masala
  • 1 cinnamon stick
  • ½ tsp ginger
  • 1, 14 oz canned jackfruit, drained and rinsed
  • 4 cups kale, chopped

Pan-Roasted Potatoes

  • 1-2 large russet, golden or sweet potatoes, cut in ¼ inch slices
  • olive oil
  • salt and pepper to taste
  • fresh cilanto or parsley, chopped for serving
  • vegan naan optional for serving

Instructions

Curried Jackfruit with Kale

  • Melt olive oil in a skillet over medium-high heat. Saute chopped onions for 4-5 minutes until translucent.
  • Add cashew cream, 1½ cups vegetable broth, curry powder, garam masala, cinnamon stick, and ginger. Stir to combine. Add more vegetable broth if too thick.
  • Add drained and raised jackfruit to the sauce and simmer for an additional 15 minutes. During the last few minutes of cooking, add the chopped kale and cook until just wilted.

Pan-Roasted Potatoes

  • In a large skillet, heat olive oil and add sliced potatoes. Cook potatoes over medium heat for 5 minutes, gently flip and cover pan with a lid. Cook for an additional 5 minutes until tender and crispy.
  • Serve curried jackfruit over pan-roasted potatoes topped with fresh cilantro or parsley and a side of vegan naan.

Notes

* 1 1/2 cup soaked cashews and 1 1/4 cup of water
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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients, they’re a vegan, gluten-free, oil-free, and naturally sweetened dessert that’s easy to make and sure to please all the littles you’ll be entertaining this holiday season.

Child's hand reaching for sweet potato dessert tot.

Little fingers love little desserts. They also love tater tots. So when you combine the two you get an insanely easy, delicious, and kid-friendly holiday dessert. Naturally sweetened with maple syrup, vegan, gluten-free, oil-free, and free of the Big 8 Allergens. All you need is 1 pot and about 20 minutes of prep to make this simple snack or dessert that anyone can enjoy.

Sweet Potatoes

Begin by bringing a medium pot of water to boil. Prepare your sweet potatoes by washing, peeling, and cubing them. Once the water is boiling add cubed sweet potatoes and cook for about 15 minutes depending on the size of your cubes. The sweet potatoes are finished when they are easily pierced by a fork. Drain and return the sweet potatoes to the hot pot. Allowing the sweet potatoes to rest in the pot will aid in drying them out.

Once the sweet potatoes have cooled a bit mash them using a potato masher or large fork to your desired creaminess level. I recommend making them pretty smooth just because some kids don’t enjoy highly textured foods.

Sweet Potato Mixture

To the mashed sweet potatoes, add the maple syrup and pumpkin pie spice. At this point, you can also add the vegan chocolate chips (I use these semi-sweet mini chips from EnjoyLife) if you don’t mind them melting into the mixture. If you want your chocolate chips to remain whole, wait until the sweet potato mixture has cooled before adding them.

Sweet potato dessert tot with a bite taken our of it with more tots in the background.

Forming the Tots

Before forming the tater tots, place vegan graham cracker crumbs into a small bowl. Line a rimmed baking sheet with parchment paper and preheat the oven to 375*F. To form the tots: roll 1 tbsp of sweet potato mixture into a ball; toss in the graham cracker crumbs coating evenly; and place on the papered baking sheet. Continue until all the sweet potato mixture is rolled and coated.

At this point you can either leave them as balls, or form them into a tater tot shape. Bake the sweet potato tots for 20 minutes. Remove them from the oven and allow them to cool on the baking sheet. They will continue to firm as they cool.

Serve them with vegan maple cinnamon butter or dip them in melted vegan chocolate for an added touch.

Remember to let me know what you, as well as your little Thanksgiving guests, think of these sweet potato dessert tots.

Enjoy friends!

Ingredient Health Benefits

Sweet potato-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients and 1 pot required, they're a vegan, gluten-free, oil-free, and naturally sweetened dessert.
Prep Time20 mins
Cook Time20 mins
Resting Time20 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 5-ingredient, chocolate chips, dessert, easy, gluten-free, graham crackers, holiday baking, holiday dessert, kid-friendly, maple syrup, naturally-sweetened, oil-free, pumpkin pie spice, simple, snack, sweet potato, sweet potatoes, vegan, vegan chocolate chips, vegan dessert, vegan graham cracker, vegan thanksgiving
Servings: 15 tots
Author: Erin

Ingredients

  • 1 large sweet potato, peeled, cubed about 4 cups
  • ¼ tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • 2 tbsp vegan chocolate chips
  • ½ cup vegan graham cracker crumbs

Instructions

  • Preheat oven to 375°F and line a cookie sheet with parchment paper.
  • Bring a medium pot of water to boil and add cubed sweet potatoes. Boil for 10-15 minutes until sweet potatoes are very soft and easily mashed. Drain sweet potatoes and return to the warm pot. Allow to cool for 10-15 minutes then mash until smooth.
  • Add pumpkin pie spice, maple syrup, and vegan chocolate chips. Stir until incorporated.
  • Place vegan graham cracker crumbs in a shallow bowl. Roll a tbsp sized amount of sweet potato mixture into a ball and coat with crumbs. Place on lined cookie sheet. Continue until all the sweet potato mixture is rolled.
  • Shape sweet potato balls into logs resembling the shape of tater tots. Bake on center rack of oven for 20 minutes. Remove tray from oven and allow to cool for additional 15-20 minutes until firm.
  • Serve topped with soft vegan cinnamon butter or dip in vegan chocolate sauce.
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Tofu & Vegetable Scramble with Roasted Potatoes

This savory breakfast tofu scramble is filled with vegetables and served with roasted potatoes. Loaded with protein, carbohydrates, and healthy fats it’s sure to keep you satisfied until lunch.

Tofu scrambled with red, orange, and yellow tomatoes, red bell peppers, spinach and cauliflower rice.  Served alongside golden oven-roasted potatoes of which one is being picked up by a fork.

Nothing says good morning like a hearty breakfast, am I right? Well, say hello to your new go-to morning meal! This colorful little beauty is chock-full of all the good stuff my friends. If you need some serious energy to power you through your day look no further than this tofu and vegetable scramble with herb-roasted potatoes.

Red and purple mini potatoes quartered and displayed with a small wooden spoon full of herbs de provence.

The Herb-Roasted Potatoes

I don’t know about you, but I love using a potato melody whenever I get the chance. I feel like naturally purple food is hard to find! These potatoes only get more vibrant as they cook.

Roasted potatoes are pretty basic but so flavorful and easy to customize. They’re a great little side dish to have in your back pocket for any occasion.

The Vegetables

And this scramble…it’s loaded with plant-based protein, colorful vegetables, healthy fats and carbohydrates, as well as herbs and spices. Seriously, how can any other breakfast even compete right?

I used bell peppers, mushrooms, mini tomatoes, fresh spinach, and riced cauliflower this time but the possibilities here are endless. In the past I’ve added zucchini, yellow squash, kale, broccoli, asparagus…to name just a few. Use what’s in season or whatever you have hanging around your fridge.

Also, make as many or as few vegetables as you’d like. See how easy the veggie portion of this meal is to customize? The more vegetables you prepare the further into the week this meal with get you. Hint, hint: this makes a great meal prep option! I can usually get 3-4 meals out of it (at least)!

Tofu scrambled with red, orange, and yellow tomatoes, red bell peppers, spinach and cauliflower rice in a large skillet.

So put on some music, tune in to your favorite podcast, get your kids involved…Cut up some veggies, prepare this healthy tofu and vegetable scramble with herb-roasted potatoes, and enjoy.

Tofu scrambled with red, orange, and yellow tomatoes, red bell peppers, spinach and cauliflower rice.  Served alongside golden oven-roasted potatoes in a white bowl.

Ingredient Health Benefits

Garlic: Phytochemical

Potatoes: Vitamin C, potassium (found in the skin), antioxidants in red- & purple-skinned

Soy: Protein, calcium, copper, magnesium, certain B vitamins, phytochemicals

Turmeric: Iron, manganese, potassium, vitamin B6, vitamin C, phytochemicals

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Simple Tofu & Vegetable Scramble with Herb Roasted Potatoes

A savory breakfast dish that will keep you satisfied until lunch. Loaded with vegetables, protein, carbohydrates, and healthy fats.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: Vegan
Keyword: breakfast, potatoes, scramble, simple, tofu
Servings: 4 people
Author: Erin

Ingredients

Tofu Scramble

  • 16 oz extra firm tofu, pressed & crumbled
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp paprika
  • 1/8 tsp turmeric
  • salt & pepper to taste

Vegetables

  • 6 cups vegetables of choice (I love bell peppers, mushrooms, tomatoes, asparagus, cauliflower rice, broccoli, kale, spinach)

Herb-Roasted Potatoes

  • 1 pound red or melody potatoes, quartered
  • 1 tbsp olive oil
  • 1 tbsp herbs de provence (a mix of thyme, marjoram, savory, rosemary, basil, sage, lavender)
  • ½ tbsp garlic, minced

Additional toppings:

  • avocado, hot sauce, vegan parmesan or feta cheese, hemp hearts, additional nutritional yeast

Instructions

Herb-Roasted Potatoes

  • Preheat oven to 400°F and spray an 8×8 baking dish with non-stick cooking spray or coat with olive oil.
  • Quarter potatoes, add to prepared baking dish and top with olive oil, herbs de provence, garlic, and salt and pepper (if desired).
  • Roast for 40 minutes or until tender and golden brown. Stir half way through cooking.

Tofu Scramble

  • Meanwhile, begin by pressing tofu for at least 10 minutes to remove any excess moisture.
  • Combine spices in a large bowl and whisk to combine. Once tofu is pressed, crumble into bite-sized pieces (resembling the size of scrambled eggs) into the blended spices.
  • Toss to coat and allow to marinate for 10-15 minutes.

Vegetables

  • Wash, trim and otherwise prepare the vegetables of your choosing for sautéing.
  • Heat a large skillet over medium-high heat. Add oil if desired.
  • Once hot add prepared vegetables (except any greens such as kale or spinach) and sauté, stiring frequently to prevent sticking. Allow to soften for 5-10 minutes depending on type of vegetables used and until desired texture is almost reached.
  • In the last 5 minutes of cooking add marinated tofu as well as any greens to the vegetables. Stir, cover and continue to cook until tofu is warmed through and greens have wilted.
  • Serve tofu and vegetable scramble hot with herb-roasted potatoes on the side. See ingredients above for additional topping suggestions.
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