Step 1

Drain the jackfruit and rinse well (to get off all the brine/salt). Use your hands to shred the jackfruit so it resembles pulled pork. Discard any tough cores that can't be easily shredded.

Step 2

Select the Sauté setting on the Instant Pot. After a few minutes, add the oil to heat up. Once the Instant Pot displays reads “HOT,” add the cumin seeds and mustard seeds and fry for 45 seconds, tossing frequently, until they begin to pop and are very aromatic.

Step 3

Add the onions and cook until softened, about 5-6 minutes.

Step 4

Add the garlic, ginger, and pepper, and cook for 90 seconds, stirring frequently to prevent burning.

Step 5

Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine. Pour in 3/4 cup (180 mL) water to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pot.

Step 6

Pour in the coconut milk, and scrape up any remaining browned bits. Add the shredded jackfruit and chopped sweet potatoes. Stir to combine and select Cancel.

Step 7

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.

Step 8

Once the timer has completed, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Step 9

Open the pot and add the tomato sauce and spinach, and stir to incorporate. Select the Sauté setting, bring the curry to a boil, and simmer until the sauce has thickened, about 2-3 minutes. Stir in the lemon juice and cilantro and season to taste with salt/pepper as needed.

Step 10

Serve with white basmati rice or flatbread. Note: the curry will thicken as it rests in the fridge.

Step 11

Heat the oil in a large, deep skillet or a Dutch oven over medium heat. Once the pan is hot, add the cumin seeds and mustard seeds and fry for 45-60 seconds, tossing frequently, until they begin to pop and are are very aromatic.

Step 12

Add the onions and cook until softened, about 5-7 minutes.

Step 13

Add the garlic, ginger, and pepper, and cook for 2-3 minutes, stirring frequently to prevent burning.

Step 14

Add the ground spices (turmeric, garam masala, coriander, paprika, and chili powder), curry leaves, and the 1 1/2 teaspoons kosher salt. Stir to coat and cook for 30 seconds, stirring to combine. Pour in 1/2 (120 mL) cup water to deglaze, scraping up the browned bits.

Step 15

Add the shredded jackfruit and chopped sweet potatoes and cook for another 5 minutes, stirring regularly to prevent sticking.

Step 16

Pour in the 1 cup (240 mL) water, coconut milk, and tomato sauce, and stir to coat. Bring to a simmer and then cover, and cook for 20-25 minutes, stirring occasionally, until the liquid has reduced and thickened slightly and the sweet potatoes are very tender. Note: If you want the curry to be even thicker, use an immersion blender or potato masher to mash some but not all of the mixture to thicken. Or, transfer 1/4 to 1/3 of the curry to a stand blender and blend until creamy, then stir back into the pot.

Step 17

Add the greens to the curry and cook until wilted, about 1 to 2 minutes. Off the heat, stir in the lemon juice and cilantro. Season to taste with salt/pepper as needed.