An easy vegan Instant Pot curry that is bursting with flavour! Made with warm and aromatic Indian spices, jackfruit, sweet potatoes, and coconut milk, this Instant Pot curry is both vegan and Paleo and incredibly creamy! Plus, it's quick to make and perfect for those busy weeknights.

INGREDIENTS

• 1 tablespoon refined coconut oil (or neutral oil of choice)
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons black mustard seeds (can substitute brown mustard seeds)
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2- inch piece fresh ginger, minced or grated
• 1 serrano pepper, diced (omit membranes and seeds for a milder version)
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1 teaspoon coriander
• 1 teaspoon sweet or hot paprika1 teaspoon Indian red chili pepper (NOTE: this is NOT the same as standard chili powder; if you don’t have it, substitute with 1/4- 1/2 teaspoon cayenne pepper, depending on your spice level)
• 4-6 curry leaves
• 1 1/2 teaspoons kosher salt
• 3/4 cup water (omit for stovetop version)
• 1 (13.5-ounce) can full-fat coconut milk
• 2 (20-ounce cans jackfruit) (in water or brine), drained and rinsed and pulled apart with fingers (for instructions on how to do this, watch the video at the 08:30 mark)
• 3 medium sweet potatoes (about 6-8 ounces each), peeled and diced into 3/4-inch cubes (diced into 1/2-inch cubes for stovetop version)
• 1 8-ounce can tomato sauce
• 4-5 cups baby spinach or baby kale, roughly chopped
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup fresh cilantro chopped For serving: White Basmati rice or flatbread