Ingredients:

1 tablespoon 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 paprika

1 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

Directions:

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.

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

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

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.

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

Pour in the 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 thickens slightly and the sweet potatoes are very tender. If you want the curry to be even thicker, use an immersion blender or potato masher to mash 1/3 to 1/2 of the mixture to thicken.

Add the spinach and cook until wilted, about 1 to 2 minutes.

Off the heat, stir in the lemon juice and cilantro. Serve with white basmati rice or flatbread.

Nutritional Information: