There’s a reason “pop it in the microwave, pour over rice” comes up again and again in our reviews of Wakao’s jackfruit range. It’s the kind of dinner that saves you on the nights you genuinely have no energy left to cook, but still tastes as you tried. Here’s how we build it into a full bowl in under five minutes.
Why Jackfruit, Really?
Young jackfruit has a shredded, fibrous texture that behaves a lot like pulled meat once it’s simmered in a rich gravy, which is exactly why it works so well in a butter-style curry. Wakao’s Butter Jack takes that base and cooks it down in a tomato-and-cashew gravy, so what you’re heating up isn’t raw jackfruit; it’s already a finished curry. That’s the whole trick behind the 5-minute claim: you’re not cooking from scratch, you’re assembling.
It’s also genuinely high in protein and fibre for a plant-based pouch, without needing a marinade, a pan, or a chopping board.
What You’ll Need From Our Pantry
- 1 pack Wakao Butter Jack Jackfruit
- 1 cup cooked basmati rice (leftover rice works great here)
- 1 tbsp Coco Heart Coconut Syrup or a squeeze of lime, for balance
- A handful of coriander or spring onion, if you have it
- Naan, roti, or extra rice on the side
The Method
- Heat the pouch. Microwave the Butter Jack pouch for 90 seconds, or empty it into a pan and warm through on medium heat for 3–4 minutes if you’d rather use the stove.
- Plate your base. Spoon warm rice into a bowl. This is also where naan or roti comes in if you’re going the wrap route instead.
- Pour and finish. Pour the hot Butter Jack curry over the rice. Finish with a small drizzle of coconut syrup for a touch of sweetness that balances the spice, or a squeeze of lime if you prefer it sharp.
- Garnish and go. Scatter over coriander or spring onion if you have it on hand. Serve immediately.
That’s it, a proper, satisfying curry bowl with no chopping, no marinating, and one pan to wash (or none, if you went the microwave route).