
This vegan butter chicken-style curry is rich, creamy, and deeply spiced without any dairy or meat. Jackfruit, chickpeas, and shiitake mushrooms simmer in a tomato-coconut sauce for a hearty dinner that pairs beautifully with rice or naan.
Finely chop the onion and slice or roughly chop the shiitake mushrooms. Drain and rinse the jackfruit and chickpeas; shred any large jackfruit pieces with your fingers or a fork.



Mince the garlic and ginger, keeping them separate so they can be added at the right stages.


Melt the vegan butter in a large pan over medium heat until lightly bubbling. Add the onion, salt, turmeric, and chili powder, then cook for about 2 minutes, stirring often.



Add the garlic and cook over medium-low heat for 2 minutes, stirring so it softens without browning too quickly.

Stir in the cumin and coriander. Cook for 1 minute, then add a splash of water and continue cooking for about 2 minutes to bloom the spices and remove any raw flavor.


Add the ginger and cook for 1 minute. If the mixture starts sticking, loosen it with 1 to 2 tablespoons of water.

Pour in half of the tomato sauce and stir until the spices are fully blended. Simmer for 2 minutes over medium-low heat, then cover and cook for another 2 to 3 minutes.


Add the jackfruit, mushrooms, and remaining tomato sauce. Stir well, cover, and simmer over low heat for 8 to 10 minutes, until the mushrooms soften and the jackfruit absorbs the sauce.



Stir in the chickpeas, coconut milk, sugar, and garam masala until the curry is smooth and evenly combined.



Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors come together.

Crush the dried fenugreek leaves lightly between your fingers, then stir them into the curry. Cover and cook for 2 minutes over medium-low heat, then finish with chopped cilantro.


Serve hot in bowls with basmati rice, naan, or roti.


Use young green jackfruit packed in water or brine, not sweet jackfruit in syrup. Full-fat coconut milk gives the creamiest sauce, but light coconut milk works for a lighter curry. For a smoother restaurant-style sauce, blend the tomato-spice base before adding the jackfruit and mushrooms. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and taste even better the next day.