Vegan Jackfruit and Potato Curry
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp olive oil
  • 1 large red onion, diced
  • 400ml can green jackfruit, drained and rinsed
  • 2 large potatoes, small cubes
  • 1 medium carrot, diced
  • 2 tbsp curry paste
  • 1 tsp hot paprika
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ½ tsp red chili flakes
  • 1 can coconut milk (4 tbsp coconut cream to be used only not the water part)
  • 1 cup Passata (strained tomatoes)
  • 2.5 cups vegetable broth
  • 2 handfuls spinach
  1. In the pressure cooker heat up the olive oil.
  2. Sauté the onion until translucent and fragrant.
  3. Add the garlic, hot paprika, cumin, turmeric powder, fresh ginger, red chili flakes and curry paste. Cook for 1 minute.
  4. Add the potatoes, carrots and jackfruit. Stir to coat in onion and spices.
  5. Add the vegetable broth and pasata.
  6. Seal the cooker and turn knob to cook mode, then bring to high pressure. The little red switch will rise to the top when it’s at full pressure. Turn to medium low heat and cook for 20 minutes.
  7. After 20 minutes turn heat off and turn knob to pressure release.
  8. Open pressure cooker and stir in coconut cream.
  9. Add the 2 handfuls of spinach and stir in until wilted.
  10. Enjoy with rice
Recipe by Healthy Food at