Description
A wholesome vegan jackfruit curry that combines rich flavors and comforting textures, perfect for family gatherings or chilly evenings.
Ingredients
Scale
- 1 can young jackfruit, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add the chopped onion, garlic, and ginger, cooking until the onion turns translucent—this should take about 3-4 minutes.
- Stir in the curry powder, cumin, and turmeric, cooking for another minute until fragrant.
- Add the diced sweet potatoes and jackfruit to the pot, followed by the coconut milk. Stir thoroughly to combine.
- Close the lid and set the Instant Pot to ‘Manual’ for 10 minutes. Once the timer goes off, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Open the lid, stir the curry gently, and season with salt to taste. Serve hot, garnished with fresh cilantro.
Notes
For a spicy variation, add jalapeños or chili powder. Store leftovers in an airtight container for up to four days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg