Vegan Sweet Potato and Jackfruit Curry
Ingredients
- 1 can (20 oz) young green jackfruit, roughly chopped
- 1 large sweet potato, peeled and cubed
- 3-4 cups beet greens (or greens of choice)
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup water + 1/2 cup water
- 1 can full fat coconut milk
- 2 heaping tbsp tomato paste
- 1 tbsp avocado oil
- Juice of 1 large lemon
- 5-6 dried curry leaves
- 1 1/2 tsp sea salt
Whole spices
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
Powdered spices
- 1 1/2 tsp garam masala
- 1 tsp kashmiri chili (optional)
- 1 tsp turmeric
- 1 tsp paprika
- pinch of asafoetida (optional)
Preparation
In a medium or large pot, heat up the oil over medium heat and once shimmery, add the whole spices and cook until crackling and fragrant, about 1 minute, stirring the whole time to avoid scorching.
Add the onion and cook until softened and golden at the edges, about 5 minutes, stirring every now and then, then add the garlic and ginger and cook for 2 more minutes, stirring to avoid burning.
Add all the powdered spices and cook for 30 seconds, stirring the whole time, then lower the heat to medium low, add 1/2 cup water, and scrape the bottom of the pot with a spatula to deglaze.
Add the jackfruit and sweet potato and cook for 5 minutes, stirring to prevent sticking.
Add the remaining water, coconut milk, and tomato paste, bring everything to a boil, then lower to a simmer, cover, and cook until the sweet potatoes are tender, about 15-20 minutes.
Add the greens and continue cooking for 1 minute, then remove from heat, stir in the lemon juice, top with cilantro, and serve alongside your grain of choice and/or naan.
Tips
Invest in high-quality spices to enhance the flavor of the curry.
Pair this dish with basmati rice or naan for a complete meal.
