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 other greens of choice
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1.5 cups water
- 1 can full-fat coconut milk
- 2 heaping tablespoons tomato paste
- 1 tablespoon avocado oil
- Juice of 1 large lemon
- 5-6 dried curry leaves
Whole spices
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
Powdered spices
- 1.5 teaspoons garam masala
- 1 teaspoon kashmiri chili (optional)
- 1 teaspoon turmeric
- 1 teaspoon paprika
- pinch of asafoetida (optional)
- 1.5 teaspoons sea salt
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 continuously to avoid scorching.
Add the onion and cook until softened and golden at the edges, about 5 minutes, stirring occasionally, 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 continuously, lower the heat to medium-low, then add 0.5 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 choice of grain and or naan.
Tips
Invest in high-quality spices as they are essential for curry recipes and will greatly enhance the flavor.
