Instant Pot Vegan Jackfruit with Potato Curry

Serves: 4

2 tbsp coconut oil

2 tbsp curry powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp dried thyme

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Once oil is heated, add dry spices, curry powder, paprika, ground cumin, turmeric powder, dried thyme and cook for a minute, stirring constantly.

1 cup onion, chopped
1 tbsp garlic, grated
1 tsp ginger, grated
2 green onion, chopped

Add onion, garlic, ginger, green onion, cook for 5 minutes.

1 can (14 ounces) jackfruit, chopped
1 pound and 4.4 oz potatoes, chopped (4 medium potatoes)
1/2 cup carrot, chopped into rounds

Add jackfruit, potatoes, carrots and stir to coat.

1 can (13.5 ounces) full-fat coconut milk
2 cups water
1 tsp Italian seasonings
1/4 tsp cayenne pepper
1 and 1/4 tsp salt
1 batch dumpling

Add coconut milk, water, Italian seasonings, cayenne pepper, salt, dumplings, rice and stir.

Close the lid, put the knob on sealing.

Cook on manual for 10 minutes.

When finished, allow Instant Pot to naturally release for 10 minutes. Carefully release the knob to release the remaining pressure. 

1/4 cup cilantro, chopped

Remove lid, stir in cilantro leaves.

Jamaican-Style Dumpling

3/4 cup gluten-free flour (1/2 cup)
1/4 cup + 2 tbsp water (start with 2 tbsp water add, if needed)
1/4 tsp salt (1/8 tsp salt)

To prepare dumpling, combine flour and salt in a medium bowl, add water and mix to combine. Using hand to knead dough to form a smooth ball. Take small pieces of dough and roll between palms of your hand to form balls and drop on top of the curry.

2 cups rice, washed and drained
4 cups water

Cook rice with water.

Taste Note: Tastes AWESOME
Source: healthiersteps