This is my very first attempt at using Jackfruit. I bought a can of young green Jackfruit in brine for this curry. Jackfruit is a meaty alternative when cooked and takes on flavors incredibly well which makes it perfect for substitute for pulled meats like beef and pork. A local Indian restaurant serves a Jackfruit curry and my husband really enjoyed it so here’s me giving it a try. It turned out delicious full of flavor, we both enjoyed it.
In some of my recipes I like use passata. You may be wondering what that is. It is uncooked tomato puree without seeds or skins which is seasoned liberally with salt, bottled and preserved to be used in sauce dishes. Passata is a smooth sauce-like consistency is ideal for using in chili, Bolognese, casseroles, sauces and soup instead of canned tomatoes. I like to use it in dishes were I don’t want chunks of tomatoes and need a smoother sauce like in this jackfruit curry. You can buy it in most grocery stores with the canned tomatoes or pasta sauces. You will need a can of coconut milk but you will only need the cream part of the milk. You can put the can in the fridge over night and this will help the cream and water separate so that you can scoop out the cream part.
- 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
- In the pressure cooker heat up the olive oil.
- Sauté the onion until translucent and fragrant.
- Add the garlic, hot paprika, cumin, turmeric powder, fresh ginger, red chili flakes and curry paste. Cook for 1 minute.
- Add the potatoes, carrots and jackfruit. Stir to coat in onion and spices.
- Add the vegetable broth and pasata.
- 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.
- After 20 minutes turn heat off and turn knob to pressure release.
- Open pressure cooker and stir in coconut cream.
- Add the 2 handfuls of spinach and stir in until wilted.
- Enjoy with rice
