The Best Jackfruit Curry

Cook the recipe

Method

1. 1

   Drain the jackfruit and rinse well, removing excess brine. Shred the jackfruit with your hands until it resembles pulled pork, discarding any tough cores.

2. 2

   In the Instant Pot, select the Sauté setting. Heat 1 tablespoon coconut oil, and when hot, add 1 1/2 teaspoons cumin seeds and 1 1/2 teaspoons black mustard seeds. Fry for 45 seconds, tossing frequently until the seeds begin to pop and release their aroma.

3. 3

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

4. 4

   Stir in 6 minced garlic cloves, 2 inches of minced ginger, and 1 diced serrano pepper, cooking for an additional 90 seconds while stirring to prevent burning.

5. 5

   Add the ground spices (2 teaspoons garam masala, 1 teaspoon ground turmeric, 1 teaspoon coriander, 1 teaspoon paprika, and 1 teaspoon Kashmiri red chili powder), along with 6 to 8 dried curry leaves and 1 1/2 teaspoons kosher salt. Cook for 30 seconds, stirring to blend.

6. 6

   Pour in 3/4 cup (180 mL) water to deglaze the pot, scraping up any browned bits.

7. 7

   Add 1 can (13.5 ounces) coconut milk, then stir in the shredded jackfruit and chopped sweet potatoes until well mixed. Cancel the Sauté mode.

8. 8

   Secure the lid, set the Pressure Release to Sealing, and select Pressure Cook on high for 6 minutes.

9. 9

   Upon completion, let the pressure release naturally for 10 minutes, then switch to Venting to release any remaining steam.

10. 10

    Open the pot, add 1 (8-ounce) can of tomato sauce and the chopped spinach, stirring to combine. Set to Sauté, bring to a simmer, and cook for 2-3 minutes until the sauce thickens. Stir in 1 tablespoon lemon or lime juice and the chopped cilantro, adjusting seasoning as needed.

11. 11

    For stovetop cooking, heat oil in a large skillet over medium heat. Follow the same steps as above, ensuring the sweet potatoes are very tender and the mixture has thickened, stirring occasionally.