Jackfruit Curry (GF, V)

Source: Rainbow Plant Life | Serves: 4 | Time: ~1 hr

Changes: removed ginger; added allspice seasoning; skipped curry leaves

Ingredients

2 20-ounce cans of #jackfruit

1 tbsp coconut oil

1 1/2 tsp cumin seeds

1 1/2 tsp mustard seeds

1 large yellow onion, diced

6 cloves garlic, minced

1 serrano pepper, diced

2 tsp garam masala

1 tsp ground turmeric

1 tsp allspice

1 tsp coriander

1 tsp sweet or hot paprika

1 tsp red chili pepper

1 1/2 tspkosher salt

3/4 cup water

1 13.5-ounce can full-fat coconut milk

3 medium sweet potatoes (about 6-8 ounces each), peeled and diced into 3/4-inch cubes

1 8-oz can tomato sauce

4-5 cups baby kale or baby spinach, roughly chopped

1 tbsp lime juice

1/2 cup fresh cilantro leaves and tender stems, chopped

For serving: rice or flatbread

Instructions

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

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

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

Add the ground spices and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine.

Pour in water to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pot.

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.

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.

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.

Open the pot and add the tomato sauce and kale, and stir to incorporate. Select the Sauté setting, bring the curry to a boil, and simmer until the sauce has thickened, about 2-3 minutes.

Stir in the lime juice and cilantro and season to taste with salt/pepper as needed.

Serve with white basmati rice or flatbread.