The Best Jackfruit Curry

🥘 Ingredients

• jackfruit in water or brine 2
• medium sweet potatoes 21 oz
• coconut oil or oil of choice 1 tbsp
• cumin seeds 1 ½ tsp
• black mustard seeds 1 ½ tsp
• large yellow onion 1
• garlic cloves 6
• piece fresh ginger 2 inch
• serrano pepper 1
• garam masala 2 tsp
• ground turmeric 1 tsp
• ground coriander 1 tsp
• sweet or hot paprika 1 tsp
• Kashmiri red chili powder 1 tsp
• dried curry leaves or fresh curry leaves 3-4
• Kosher
• full-fat coconut milk 1
• tomato sauce 1
• baby kale or baby spinach 4-5 cup
• freshly squeezed lemon juice or lime juice 1 tbsp
• cilantro leaves and tender stems ½ cup
• For serving: White basmati rice or flatbread to serve 4

1. 1

   Gather: jackfruit in water or brine , medium sweet potatoes , coconut oil or oil of choice , cumin seeds , black mustard seeds , large yellow onion , garlic cloves , piece fresh ginger , serrano pepper , garam masala , ground turmeric , ground coriander , sweet or hot paprika , Kashmiri red chili powder , dried curry leaves or fresh curry leaves , Kosher salt and freshly cracked black pepper, full-fat coconut milk , tomato sauce , baby kale or baby spinach , freshly squeezed lemon juice or lime juice , cilantro leaves and tender stems , For serving: White basmati rice or flatbread to serve .
2. 2

   Drain the jackfruit and rinse well (to get off all the brine/salt). Use your hands to shred the jackfruit so it resembles pulled pork. Discard any tough cores that can't be easily shredded.
3. 3

   Peel the sweet potatoes. For cooking in the Instant Pot, dice into ¾-inch (2 cm) cubes. For stovetop, dice into ½-inch (1.3 cm) cubes.

INSTANT POT INSTRUCTIONS

1. 1

   Select the Sauté setting on the Instant Pot. After a few minutes, add the oil to heat up. Once the Instant Pot displays reads “HOT,” add the cumin seeds and mustard seeds and fry for 45 seconds , tossing frequently, until they begin to pop and are very aromatic.
2. 2

   Add the onion and cook until softened, about 5 to 6 minutes, stirring often.
3. 3

   Add the garlic, ginger, and serrano pepper, and cook for 90 seconds , stirring frequently to prevent burning.
4. 4

   Add the ground spices (garam masala, turmeric, coriander, paprika, and chili powder), curry leaves, and 1 1/2 tsp kosher salt. Stir to coat and cook for 30 seconds , stirring to combine. Pour in 3/4 cup water to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
5. 5

   Pour in the coconut milk, and scrape up any remaining browned bits. Add the shredded jackfruit and chopped sweet potatoes. Stir to combine and select Cancel.
6. 6

   Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
7. 7

   Once the timer has completed, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
8. 8

   Open the pot and add the tomato sauce and greens, and stir to incorporate. Select the Sauté setting, bring the curry to a boil, and simmer until the sauce has thickened, about 2 to 3 minutes, then select Cancel. Stir in the lemon/lime juice and cilantro and season to taste with salt/pepper as needed.
9. 9

   Serve with white basmati rice or flatbread. Note: the curry will thicken as it rests in the fridge.

STOVETOP INSTRUCTIONS

1. 1

   Heat the oil in a Dutch oven or large, deep sauté pan over medium heat. Once the pan is hot, add the cumin seeds and mustard seeds and fry for 45-60 seconds , tossing frequently, until they begin to pop and are are very aromatic.
2. 2

   Add the onion and cook until softened, about 5 to 7 minutes, stirring often.
3. 3

   Add the garlic, ginger, and serrano pepper, and cook for 2-3 minutes , stirring frequently to prevent burning.
4. 4

   Add the ground spices (garam masala, turmeric, coriander, paprika, and chili powder), curry leaves, and 1 1/2 tsp kosher salt. Stir to coat and cook for 30 seconds , stirring constantly. Pour in 1/2 cup water to deglaze, scraping up the browned bits.
5. 5

   Add the shredded jackfruit and chopped sweet potatoes and cook for another 5 minutes, stirring regularly to prevent sticking.
6. 6

   Pour in 1 cup water, coconut milk, and the tomato sauce, and stir to coat. Bring to a simmer and then cover, and cook for 20-25 minutes , stirring occasionally, until the liquid has reduced and thickened slightly and the sweet potatoes are very tender. Note: If you want the curry to be even thicker, use an immersion blender or potato masher to mash some but not all of the mixture to thicken. Or, transfer ¼ to ⅓ of the curry to a stand blender and blend until creamy, then stir back into the pot.
7. 7

   Add the greens to the curry and cook until wilted, about 1 to 2 minutes. Off the heat, stir in the lemon/lime juice and cilantro. Season to taste with salt/pepper as needed.
8. 8

   Serve with white basmati rice or flatbread.