My readers who have been following my website for a while now know that my curry recipes like my Jamaican Spicy Potato Curry and my Curry Cabbage recipe are simple yet they give a flavor punch.
What is Curry Powder Made Of?
I create curry recipes that have ingredients that most readers can find anywhere in the world so there is little frustration on the part of the reader and we can get the same results and taste with their final dish.
Here is my reasoning, curry powders are interpretations of the cooks and are usually based on the ingredients that are popular in the location where that cook lives.
Various types of curries can be found all over the world, places like India, Thailand, Jamaica, Japan, China, Guyana, Trinidad have all unique curry dishes.
The word ‘curry’ originates from the Tamil word Kari which means, ” sauce or relish for rice” and it is an anglicization of the Tamil word used to interpret the variety of dishes from Southeastern Asian countries.
For instance, Thai curries are usually made from a curry paste which includes fresh herbs such as, galangal, lemongrass, kefir lime leaves and chilis cooked in coconut milk.
Thai curries place more emphasis on fresh herbs that are popular in that region. When I first saw galangal at my local Asian supermarket many years ago,
I was so intrigued by it because it looked a lot like ginger which we used in our Jamaican curries.
However, Indian curries tend to use more dry spices, where these dry spices were individually added while cooking. The concept of using a pre-ground dry spice blend referred to as ‘curry powder’ was first started by the British around the 17th Century.
The spice blend included a mix of turmeric, coriander, cumin, fenugreek, chilis and more. Note that the turmeric gives curry powder its yellow color.
This blend differs from country to country and even within the country, there are lots of different variations.
How To Make Instant Pot Vegan Jackfruit with Potato Curry
I added the jackfruit to my curry because it has a great meatlike texture similar to chicken.
So for my Instant Pot Vegan Jackfruit with Potato Curry recipe,
I am going to break the rule and include Italian seasoning in my recipe and you are going to just love the outcome. So amazing and so flavorful.
I used, Not Chicken Vegetable Bouillon but you can substitute it with vegetable broth or your favorite vegetable bouillon. For this recipe, I used this brand of curry powder.
I also added Jamaican style gluten-free dumplings using this gluten-free flour
What is Jackfruit?
Jackfruit is a tropical fruit that resembles breadfruit. It is sold fresh, canned or frozen in West Indian, Asian, or Latino stores.
The ripe fruit is yellow, sweet and eaten as a fruit. The green fruit has white flesh and it is cooked as a vegetable.
Check out my other amazing Instant Pot Recipes:
- Lentil Soup
- Jamaican Rice And Peas
- Split Pea Soup
- Instant Pot Jamaica Split Pea Soup
- Instant Pot Mexican Rice
Make sure to use green jackfruit that is in water and not ripe jackfruit that is sweetened. You can find green jackfruit in most health food stores,
in Trader Joe’s and Asian supermarkets. If you make the curry and it is too thin, you can turn the Instant pot off then set on saute and cook stirring until thick enough.
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Watch Video Instant Pot Jack Fruit With Potato Curry
Nutrition
(Per 100g)- Energy: 267 kcal / 1116 kJ
- Fat: 17 g
- Protein: 5 g
- Carbs: 27 g
Cook Time
- Preparation: 20 min
- Cooking: 10 min
- Ready in: 30 min
- For: 8 servings
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 2 sprigs fresh thyme, or 1 teaspoon dried
- 1 cup onion, finely chopped
- 4 cloves garlic, mince
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped
- 20 ounce can green jackfruit, drained and rinsed
- 4 medium potatoes, cubed
- 1 medium carrot, diced
- 15 ounce can coconut milk
- 2 cups vegetable broth, or 2 cubes vegetable bouillon plus water
- 1 teaspoon Italian seasoning
- 1/4 -1/2 teaspoon Cayenne pepper, or 1 whole Scotch Bonnet pepper
- 1 batch dumpling (optional)
- 1/4 cup cilantro leaves, chopped (or parsley)
- salt, to taste
Jamaican-Style Dumplings
- 1/2 cup gluten-free flour
- 1/4 cup water
- Pinch of salt
Instructions
- Plug in your Instant Pot and press saute mode button. Add oil, once heated add dry spices, curry powder, paprika, cumin, turmeric, thyme and cook for a minute stirring constantly.
- Add onion, garlic, ginger, spring onion and cook until for 2 minutes or until onions are soft. Add jackfruit, potato, carrots and stir to coat.
- Add coconut milk, vegetable broth or bouillon plus water, Italian seasoning, cayenne pepper, and dumplings stir.
- Close Instant Pot lid and press manual mode for 10 minutes. When finished, allow Instant Pot to natural release for 10 minutes. Carefully release the knob to release the remaining pressure. Remove lid, stir in cilantro leaves, crush some of the potatoes to thicken curry and check seasonings.
Jamaican Style Dumplings
- To prepare dumplings, combine flour and salt in a medium bowl, add water and mix to combine. Using hand knead dough to form a smooth ball. Take small pieces of dough and roll between palms of your hand to form cylindrical shapes or balls and drop on top of the curry.
Notes
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Do I have to use gluten free flour or can I use anything? All purpose?
Buffy you can use regular flour and just add enough water to form into a dough.
Thank you for this recipe! It is easy, healthy and tasty!! I’ve made this twice! :)
Very tasty, fast and filling. I took another commenter’s advice and squeezed some lime on it and I like it even better. Thank you!
As always your recipes …and I have tried many…never disappoint. I shared another great …the Rasta Pasta…with others recently and it basically ‘ knocked their socks off’. Lol. So good! Best pasta recipe ever!
Thank you Maxene, I’m so happy you are enjoying my recipes. I really appreciate your feedback, thank you for sharing my recipes with your love ones!
made this today. its cool and rainy. its like a hug in a bowl!
Briana that’s awesome, I’m so happy it brought you much comfort. Thank you for sharing your feedback.
Going to make this but wanted to ask if I double or triple the recipe do I also adjust the time?
Please don’t double the recipe if you are making it in a 7 qt Instant Pot. The recipe as written is just the right volume (2/3 full) from what I remember. Since the recipe has vegetables, you wouldn’t need to adjust the time if you are using a larger pressure cooker.
This looks yummy! I have all ingredients but the scotch bonnet pepper! Is there something I can use in its place, maybe cayenne pepper?
Yes cayenne pepper will work 1/4 teaspoon or to taste.
I made this last night – this recipe is incredible! I am not vegan or vegetarian but I am trying to eat a mostly vegan/veg diet and this recipe truly is to die for. My apartment still smells amazing the morning after! I have made a lot of curries from different regions (Thai, Japanese, Indian, Indonesian, etc.) but this one is one of my absolute favorites.
I made coconut rice to go along with it and served with lime zest and a squeeze of fresh lime to add some brightness. I am so excited to eat it for dinners this week!
Thank you so much for creating such an amazing recipe and I will definitely be trying more :)
Amanda, I’m so happy you enjoyed it, thank you for your kind words, I really appreciate it.
I love your recipes! BTW jackfruit also makes amazing chicken tacos and enchiladas.
Thank you Nichola, they do. I have a jackfruit carnitas recipe posted. I’m perfecting another stew that I hope to post this week after my 3rd try.
Hi there, thanks so much for the recipe! I made this tonight. It tastes good, however the coconut milk seemed separated after I opened the IP. Do you have tips to avoid the separation? Thanks again!
Hello Sophia, I’m glad the taste turned out good. Concerning the separation, that more than likely has to do with the coconut milk, no two brands are the same because of the varying water content of the coconut milk/water ratio. Your coconut milk probably has a higher fat content and some coconut milk has added thickeners and stabilizers so it’s hard to determine why that occurred. I didn’t have that issue when I made mine, I would recommend you try another brand of coconut milk, stir your curry after you open the lid if the sauce isn’t thick enough. Turn off your Instant Pot, turn it on and press the Saute Mode and allow it to cook while stirring with a wooden spoon until the sauce is thick enough, you can mash some of the potatoes to help. Hope this helps.
Not only that Coconut milk will separate if the heat is too high. I learned the hard, to keep it on a slow heat, and not all fired up! Great
making this for a potluck tomorrow and thinking about replacing some potatoes w/ sweet potatoes — hope that works :)
Sandy, that’s a great idea. It should work fine. Have fun!