Instant Pot Jackfruit Curry

1 cup rice, soaked and rinsed

2 cans of jackfruit, drained, rinsed and shredded

1 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Press sauté on instant pot, once hot, add oil, add mustard seeds, once it stats to splutter, add cumin seeds.

1 yellow onion, chopped

6 garlic cloves, grated

2" piece of ginger, grated

1 serrano pepper, chopped

Add onion, sauté for 5 minutes.

Add ginger, garlic, Serrano, saute for a minute.

2 tomatoes, chopped

Add tomatoes, sauté until tomatoes softens.

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1/2 tsp garam masala

1 tsp coriander powder

2 tsp red chili powder

2 tsp salt

Add spices, sauté for a minute.

24 ounces sweet potatoes, peeled and chopped

1 cup rice

2 cans jackfruits, chopped

4 cups coconut milk + water (1 can coconut milk + rest water)

Add sweet potatoes, jackfruit, stir to combine.

Add coconut milk, water and mix well.

Pressure cook in high for 12 minutes.

8 ounce can NO SALT tomato sauce - 1 can (Instead use 2 tomatoes)

5 ounces baby kale or baby spinach

Once pressure is released, open the pan, add tomato sauce, baby kale or spinach, stir to combine. Select Saute, bring the curry to boil, let it boil for 3 minutes. 

1 tbsp lemon juice

1/2 cup cilantro leaves, chopped

Stir in lemon juice and cilantro.

Taste Note: Tastes AWESOME

Source: rainbowplantlife