Vegan kedgeree with jackfruit and lentils.

Vegan kedgeree with jackfruit and lentils

A vegan kedgeree of spiced basmati rice and lentils with tender chunks of smoky jackfruit as a substitute for smoked fish.
3.67 from 3 votes
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Course: Dinner, Main meals
Cuisine: Gluten free, Indian, New Zealand, Vegan
Prep Time: 10 mins
Cook Time: 25 mins
Marinating time: 30 mins
Total Time: 1 hr 5 mins
Servings: 4
Calories: 548kcal


For the jackfruit:

  • 1 can unripe jackfruit, (565g/20oz) drained
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp brown sugar
  • 1/2 tsp smoked paprika
  • 1/4 tsp liquid smoke
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

For the kedgeree:

  • 1 cup basmati rice
  • 1 tbsp cooking oil
  • 1 onion, finely chopped
  • 1 clove garlic, grated or finely chopped
  • Thumb-sized piece of fresh ginger, grated or very finely chopped
  • 1 tbsp curry powder, (see recipe notes)
  • 1/4 tsp salt
  • 2 1/4 cups, boiling water
  • 1 can lentils, (400g/14oz) drained and rinsed

To serve:

  • A handful of cherry tomatoes, halved
  • 1 cucumber, sliced
  • Lemon wedges, for squeezing
  • Handful of coriander or parsley, chopped


  • Preheat oven to 220C (430F).
  • Chop each chunk of jackfruit into 3-4 smaller pieces and discard any seeds you may come across. Combine marinade ingredients and pour over the jackfruit. Use your hands to rub it in and break up the jackfruit a little. Set aside to marinate for around 30 minutes if you can (see notes).
  • While the jackfruit is marinating, rinse the rice and set aside to soak in plenty of cold water for 15-30 minutes.
  • Bake the jackfruit for 20-25 minutes, giving it a stir halfway through cooking, then remove from the oven. You're looking for it to have dried out a little, but still be juicy and with a little colour around the edges.
  • To make the kedgeree, heat the oil in a saucepan that has a lid, over medium heat. Add the onion, garlic and ginger and cook for a few minutes, until softened and fragrant. Add the curry powder and salt, and cook for another minute or two.
  • Rinse the rice in a sieve until the water runs clear, then add it to the saucepan with 2 1/4 cups of boiling water. Stir to combine, then cover with a lid. Turn down the heat to low and cook for 15 minutes, until the rice is cooked and the liquid has evaporated.
  • Turn off the heat and let the rice sit, with the lid on, for another 5-10 minutes. Remove the lid and use a fork to gently fluff up the rice. Taste and season with more salt and pepper if needed.
  • Add the jackfruit and lentils to the rice and gently stir to combine. The heat of the rice will warm the jackfruit and lentils through.
  • Assemble the kedgeree on a big serving platter, or individual plates, by spreading out the spiced rice and topping it with coriander or parsley, lemon wedges, cherry tomatoes and sliced cucumber.


  • Use your choice of mild, medium or hot curry powder depending on your taste for spicy food. Made with mild curry powder, this recipe is child friendly.
  • Marinating the jackfruit will help infuse the flavour, but if you're short on time it's not essential - just combine the ingredients and get them in the oven.
  • Use freshly cooked brown or green lentils if you prefer, about 3/4 cup.
  • Serves four as a meal, or more as a side dish.

Nutrition information

Calories: 548kcal | Carbohydrates: 100g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 817mg | Fiber: 12g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 5mg
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