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The Best Jackfruit Curry Recipe

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4.2 from 14 reviews

A flavorful and hearty jackfruit curry made with aromatic spices, coconut milk, sweet potatoes, and greens, perfect served with basmati rice or flatbread. This recipe offers two cooking methods: Instant Pot for quick pressure cooking or stovetop for traditional simmering.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Jackfruit & Vegetables

  • 2 (20-ounce // 565g) cans of jackfruit (in water or brine)*
  • 3 medium sweet potatoes (about 6-8 ounces each)
  • 4-5 cups (60-75g) baby kale or baby spinach, roughly chopped
  • 1 (13.5-ounce / 400 mL) can full-fat coconut milk
  • 1 (8-ounce / 225g) can tomato sauce

Spices & Aromatics

  • 1 tablespoon coconut oil (or 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**
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon Kashmiri red chili powder***
  • 6 to 8 dried curry leaves (or 3 to 4 fresh curry leaves)
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup (180 mL) water (use 1 cup (240 mL) water for stovetop version)
  • 1 tablespoon freshly squeezed lemon juice or lime juice
  • 1/2 cup (8g) fresh cilantro leaves and tender stems, chopped

For Serving

  • White Basmati rice or flatbread

Instructions

  1. Prepare the Jackfruit: Drain the jackfruit and rinse well to remove brine or salt. Use your hands to shred the jackfruit so it resembles pulled pork. Discard any tough cores that cannot be easily shredded.
  2. Instant Pot Sauté: Select the Sauté setting on the Instant Pot. When the display reads “HOT,” add the coconut oil, then add cumin seeds and mustard seeds. Fry for about 45 seconds tossing frequently until aromatic and seeds start popping.
  3. Cook Onions: Add the diced onions and cook until softened, about 5 to 6 minutes, stirring often.
  4. Add Aromatics: Stir in garlic, grated ginger, and diced serrano pepper. Cook for 90 seconds, stirring frequently to prevent burning.
  5. Add Spices: Mix in garam masala, turmeric, coriander, paprika, Kashmiri red chili powder, curry leaves, and kosher salt. Stir well to coat and cook for 30 seconds.
  6. Deglaze Pot: Pour in 3/4 cup (180 mL) water and use a wooden spoon to scrape and deglaze the browned bits from the pot’s bottom.
  7. Add Liquids and Vegetables: Pour in the coconut milk, scraping any remaining browned bits. Add jackfruit and chopped sweet potatoes. Stir to combine and cancel Sauté mode.
  8. Pressure Cook: Secure the lid, set the Pressure Release valve to Sealing. Select Pressure Cook at high pressure for 6 minutes.
  9. Natural Pressure Release: After cooking, allow a natural release for 10 minutes, then switch the valve to Venting to release remaining steam.
  10. Finish Curry: Open the pot, add tomato sauce and chopped greens. Select Sauté, bring to a boil, then simmer 2-3 minutes until sauce thickens. Stir in lemon juice and cilantro. Adjust seasoning with salt and pepper as needed.
  11. Serve: Serve the curry hot with white basmati rice or flatbread. Note the curry will thicken further when chilled.
  12. Stovetop Sauté: Heat oil in a large deep skillet or Dutch oven over medium heat. Add cumin and mustard seeds once oil is hot, fry 45–60 seconds until aromatic and seeds pop.
  13. Sauté Onions: Add onions and cook 5 to 7 minutes until softened, stirring often.
  14. Add Aromatics: Stir in garlic, ginger, and serrano pepper. Cook 2-3 minutes, stirring frequently to avoid burning.
  15. Add Spices: Mix in turmeric, garam masala, coriander, paprika, chili powder, curry leaves, and salt. Cook 30 seconds stirring constantly. Deglaze with 1/2 cup (120 mL) water, scraping browned bits.
  16. Add Jackfruit and Sweet Potatoes: Stir in shredded jackfruit and sweet potatoes. Cook 5 more minutes stirring regularly.
  17. Add Liquids: Pour in 1 cup (240 mL) water, coconut milk, and tomato sauce. Stir to combine, bring mixture to simmer, cover, and cook 20-25 minutes until liquid reduces and sweet potatoes are tender. Optionally mash some curry or blend a portion to thicken.
  18. Add Greens and Finish: Stir in greens and cook 1-2 minutes until wilted. Remove from heat, stir in lemon juice and cilantro. Season to taste with salt and pepper.
  19. Serve Hot: Serve spicy jackfruit curry with basmati rice or flatbread.

Notes

  • Drain and rinse jackfruit to reduce saltiness from the brine.
  • You can substitute brown mustard seeds if black mustard seeds are unavailable.
  • Serrano pepper can be replaced with another chili depending on your spice tolerance.
  • Kashmiri red chili powder adds color and mild heat but can be adjusted or omitted to taste.
  • Sweet potatoes add natural sweetness and creaminess to the curry.
  • If you want a thicker curry, partially mash or blend part of the cooked curry in the stovetop version.
  • The curry thickens further when stored in the refrigerator.
  • Serve with white basmati rice or flatbread to complement the flavors.

Find it online: https://cheftinaskitchen.com/the-best-jackfruit-curry-recipe/