This is my plant-based take on the original. I love love love heavily spiced, warming delicious dishes and this one takes the cake. A bit different than the classic, but thats half the fun right?

The best part about this dish is that you can throw everything into the slow cooker and just like that, you’re home from work & dinner is ready. If you can’t find fresh jackfruit (they sell it in a can from trader joes!), don't worry, you can definitely substitute with cauliflower. Both work great!


Serves 4-6

The Goods:

  • 1 red onion, sliced

  • 3 cloves garlic, diced

  • 2 inch chunk of ginger, peeled and minced

  • 3 heirloom tomatoes, diced - or 1 can diced tomatoes

  • 1 can garbanzo beans

  • 30 oz jackfruit, rinsed (you can find most jackfruit canned)

  • 1 cup coconut yogurt (or any plant based yogurt you have on hand)

  • 1 can full fat coconut yogurt

  • 2 tbsp garam masala

  • 2 tbsp turmeric

  • 1 tsp cumin

  • 1 tsp cinnamon

  • 1 tsp chili flakes or cayenne

  • 2 tsp salt

  • 1 tsp black pepper

  • Squeeze from 1/2 lemon

  • Cooked rice or quinoa & fresh cilantro for serving

The Method:


Add onion, garlic, ginger, tomatoes, beans and jackfruit to the slow cooker. In a separate bowl, whisk the yogurt, coconut milk, spices and lemon.

Pour yogurt mixture over the veggies in the crockpot and mix everything well. Cook on high for 3 1/2 hours or low for 6-7.

Once cooked, serve with quinoa and top with cilantro. I added pomegranate seeds to mine because well.. why not? You can too if you’d like! This dish is already very far away from the classic so feel free to spice it up!

You can either serve immediately or make this as a meal prep! Enjoy!