I’ve definitely been on a jackfruit kick lately! But who’s complaining? Jackfruit is accessible, versatile, and delicious!
This time, I wanted to use it to veganize another popular recipe from my childhood: Chicken Tikka Masala. I’ve heard of chicken-less versions of this dish with tofu, tempeh, and seitan but I wanted to give it a try with jackfruit! If you love spice and Indian curry, you are definitely going to love this.
Yield: 4
Instant Pot Jackfruit Tikka Masala
Prep time: 10 MCook time: 20 MTotal time: 30 M
Ingredients:
- 1 20 oz can of green jackfruit in brine, drained
- 1 14 oz can of diced fire-roasted tomatoes
- 1/2 cup coconut cream
- 1 medium white onion, diced
- 1 tbsp ginger-garlic paste (or sub 2 1/2 tsp minced garlic and 1/2 tsp ground ginger)
- 1 tsp cumin seeds
- 1/4 tsp dried mint
- 2 cinnamon sticks, crushed
- 1 1/2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp crushed red pepper
- salt, to taste
- optional: fresh cilantro, to garnish
Instructions:
- Set your Instant Pot to the sauté function and allow it to heat up. Add a bit of oil or veggie broth to the pan.
- Add diced onion, ginger-garlic paste, cumin, mint, and cinnamon and sauté for about 3 minutes.
- Add diced tomatoes and cook for an additional 2 minutes.
- Cancel sauté mode. Add jackfruit pieces, coconut cream, garam masala, turmeric, chili powder, crushed red pepper, salt, and about a cup of water. Stir well.
- Seal your Instant Pot. Select the pressure cook function on your Instant Pot and set the timer for 10 minutes. Ensure that the steam release valve is pointed to ‘sealing.’
- After the timer goes off, allow the pressure to naturally release for an additional 5 minutes.
- Using a dishtowel, slowly turn the steam valve to ‘venting’ to release remaining pressure. You’ll know you’re done when you hear the metal pin click and drop down.
- Carefully lift the lid and stir the curry. Allow to cool slightly before serving over rice or with flatbread.