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Instant Pot Jackfruit Curry

Instant Pot Jackfruit Curry

Nisha Vora
An easy vegan Instant Pot curry that is bursting with flavor! Made with warm and aromatic Indian spices, jackfruit, sweet potatoes, and coconut milk, this Instant Pot curry is both vegan and Paleo and incredibly creamy! Plus, it's quick to make and perfect for those busy weeknights.
5 from 24 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine Indian-Inspired
Servings 4

Ingredients
  

  • 1 tablespoon refined coconut oil (or neutral oil of choice)
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 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 (omit membranes and seeds for a milder version)
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon coriander
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon Indian red chili pepper (NOTE: this is NOT the same as standard chili powder; if you don’t have it, substitute with 1/4- 1/2 teaspoon cayenne pepper, depending on your spice level)
  • 4-6 curry leaves
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup water (omit for stovetop version)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 (20-ounce cans jackfruit) (in water or brine), drained and rinsed and pulled apart with fingers (for instructions on how to do this, watch the video at the 08:30 mark)
  • 3 medium sweet potatoes (about 6-8 ounces each), peeled and diced into 3/4-inch cubes (diced into 1/2-inch cubes for stovetop version)
  • 1 8-ounce can tomato sauce
  • 4-5 cups baby spinach or baby kale, roughly chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup fresh cilantro chopped
  • For serving: White Basmati rice or flatbread

Instructions
 

Instant Pot Directions

  • 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.
  • Add the onions and cook until softened, about 5-6 minutes.
  • Add the garlic, ginger, and pepper, and cook for 90 seconds, stirring frequently to prevent burning.
  • Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine. Add the 3/4 water to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
  • Pour in the coconut milk, followed by 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 spinach, 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 lemon juice and cilantro.
  • Serve with white basmati rice or flatbread.

Stovetop Directions

  • Heat the oil in a large, deep skillet or a Dutch oven 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.
  • Add the onions and cook until softened, about 5-7 minutes.
  • Add the garlic, ginger, and pepper, and cook for 2-3 minutes, stirring frequently to prevent burning.
  • Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine.
  • Add the shredded jackfruit and chopped sweet potatoes and cook for another 5 minutes, stirring regularly to prevent sticking.
  • Pour in the coconut milk and 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 thickens slightly and the sweet potatoes are very tender. If you want the curry to be even thicker, use an immersion blender or potato masher to mash 1/3 to 1/2 of the mixture to thicken.
  • Add the spinach and cook until wilted, about 1 to 2 minutes.
  • Off the heat, stir in the lemon juice and cilantro. Serve with white basmati rice or flatbread.

Video

Keyword curry, gluten-free, instant pot, jackfruit, nut-free, soy-free
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