Jackfruit Curry (Stovetop & Instant Pot!)

rainbowplantlife.com

Beauford T. Cat

Meow. Moar foods plz.

2 (20-ounce // 565g) cans of jackfruit (in water or brine)*

1 tablespoon coconut oil (or oil of choice)

1 ½ teaspoons cumin seeds

1 ½ teaspoons black mustard seeds (can substitute brown mustard seeds)

1 large yellow onion, diced

6 cloves garlic, minced

2- inch piece fresh ginger, minced or grated

1 serrano pepper, diced**

1 teaspoon ground turmeric

2 teaspoons garam masala

1 teaspoon coriander

1 teaspoon sweet or hot paprika

1 teaspoon Indian red chili powder***

6 to 8 dried curry leaves (or 3 to 4 fresh curry leaves)

1 ½ teaspoons kosher salt

¾ cup (180 mL) water (use 1 cup (240 mL) water for stovetop version)

1 (13.5-ounce / 400 mL) can full-fat coconut milk

3 medium sweet potatoes (about 6 to 8 ounces each), peeled and diced into ¾-inch cubes (diced into ½-inch cubes for stovetop version)

1 8-ounce (225g) can tomato sauce

4 to 5 cups (60 to 75g) baby kale or baby spinach, roughly chopped

1 tablespoon freshly squeezed lemon juice or lime juice

½ cup (8g) fresh cilantro leaves and tender stems, chopped

For serving: White Basmati rice or flatbread

Directions at rainbowplantlife.com

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