The Best Jackfruit Curry

Cook the recipe

Method

1. 1

   Drain and rinse 2 cans jackfruit well, then pull the pieces apart with your hands, discarding any tough cores.

2. 2

   Set the Instant Pot to Sauté and heat 1 tablespoon coconut oil. Add 1 1/2 teaspoons cumin seeds and 1 1/2 teaspoons black mustard seeds, and cook for about 45 seconds until they start to pop.

3. 3

   Add 1 large diced yellow onion and cook for 5 to 6 minutes, stirring often, until softened and lightly golden.

4. 4

   Stir in 6 cloves minced garlic, 2 inches minced ginger, and 1 diced serrano pepper. Cook for 1 to 2 minutes, stirring so the garlic does not catch.

5. 5

   Add 2 teaspoons garam masala, 1 teaspoon ground turmeric, 1 teaspoon coriander, 1 teaspoon sweet or hot paprika, 1 teaspoon Kashmiri red chili powder, 6 to 8 curry leaves, and 1 1/2 teaspoons kosher salt. Stir for 30 seconds to bloom the spices.

6. 6

   Pour in 3/4 cup water and scrape the base of the pot well to loosen any browned bits.

7. 7

   Add 1 can full-fat coconut milk, the shredded jackfruit, and 3 chopped sweet potatoes. Stir to combine, then cancel Sauté.

8. 8

   Seal the lid and pressure cook on high for 6 minutes.

9. 9

   Let the pressure release naturally for 10 minutes, then vent the remaining steam.

10. 10

    Open the pot and stir in 1 can tomato sauce and 4 to 5 cups chopped baby kale or baby spinach. Set the pot to Sauté and simmer for 2 to 3 minutes, until the greens wilt and the sauce thickens slightly.

11. 11

    Stir in 1 tablespoon lemon juice or lime juice and 1/2 cup chopped cilantro. Taste and adjust salt if needed before serving.

12. 12

    For stovetop cooking, follow the same order in a heavy pot, then simmer covered until the sweet potatoes are tender and the jackfruit has taken on the masala.