2 green chilies seeded and chopped
2 medium or 1 large red onion
1c cherry / grape tomatoes
2 garlic cloves chopped fine
1T ginger root grated or 1t ground ginger powder
6 curry leaves chopped
1T ground coriander powder
1T ground cumin
1/2 t ground turmeric
1/2 t ground fenugreek
1t cayenne powder (optional)
Chopped cilantro to garnish
2-3T curry powder mix (instead of the 5 spices above)
1 - 2c unsweetened regular coconut milk
1 T coconut oil
Salt to taste
Garnish with finely chopped cilantro
In Instant Pot, select Saute function. When "Hot" add oil and saute curry leaves for about 1 minute.
Add onions, garlic, ginger and saute until soft. Add spices and saute for about 1 minute.
Deglaze the pot with coconut milk, and incorporate well. Add the jackfruit, green chilies, tomato and stir to coat.
Close and lock lid. Set to Manual, and cook for 5 - 7 minutes to pressure cook. When done, use Quick Release. Add salt and lemon to taste. Enjoy with rice, millet Up Ma, or in a wrap or chapati.
If you don't use an instant pot, cook on the range, for longer until curry is cooked, but not mushy.
About This Page
Healthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness.