1Heat coconut oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.

2Stir in the minced garlic, grated ginger, and diced red bell pepper. Sauté for an additional 3 minutes until fragrant.

3Add the rinsed and shredded jackfruit, red curry paste, ground turmeric, ground cumin, and cayenne pepper to the pot. Cook for 2-3 minutes, stirring constantly to lightly toast the spices and coat the jackfruit.

4Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the jackfruit is tender.

5Remove the cover and stir in the fresh pineapple chunks, lime juice, and lime zest. Continue to simmer uncovered for another 5-10 minutes, allowing the sauce to thicken slightly to your desired consistency.

6Season the curry with salt to taste. Stir in the chopped fresh cilantro just before serving to preserve its vibrant flavor and color.

7Serve the Tropical Jackfruit Curry hot, accompanied by fluffy jasmine rice for a complete meal.