Tender shredded jackfruit simmered with aromatic garam masala, turmeric, and ginger-garlic aromatics offers a hearty, plant-based alternative to traditional slow-cooked curries. By pressure cooking the jackfruit alongside sweet potatoes and coconut milk, the fibers soften into a succulent, pull-apart texture that absorbs the deeply spiced sauce perfectly.

This Instant Pot jackfruit curry balances the creaminess of coconut milk with the earthy brightness of fresh cilantro and a final hit of baby kale or arugula to fold in fresh texture at the very end. It is a straightforward weeknight meal that comes together quickly in the pressure cooker, leaving you with tender, flavor-forward leftovers that hold up well in the fridge.

For the best serving experience, pair this curry with a quick cauliflower rice to soak up the leftover spices. Whether you are meal prepping for the week or looking for a satisfying dairy-free dinner, this dish relies on common pantry staples like chickpeas, canned tomato, and warm spices to build a complex, layered profile without requiring hours at the stove.

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If you enjoy the unique, meaty texture of jackfruit, you should explore pairing it with savory proteins for a more robust dish, such as this beef and young jackfruit curry. For those who appreciate the comfort of a slow-simmered spiced gravy, this hearty lamb and potato curry offers a similar depth of flavor that works perfectly for a weeknight dinner.

Key Ingredients

Jackfruit: Shredded to provide a plant-based, chicken-like texture for the curry base.
Sweet potatoes: Added to the Instant Pot to provide a hearty, starchy body to the dish.
Coconut milk: Full-fat milk creates a rich, creamy consistency for the curry sauce.
Yellow curry powder: Serves as the primary aromatic spice blend defining the curry's identity.
Chickpeas: Stirred in at the end to add protein and a satisfying bite.
Tomato paste: Deepens the base of the sauce with concentrated umami notes.
Arugula: Wilts into the hot curry to provide a fresh, peppery finish.
Cauliflower rice: Sautéed and served alongside the curry as a light, grain-free base.

Explore More Hearty Curries

Authentic Pakistani Beef Masala Curry is an ideal choice if you want to master complex spice blends in a rich, traditional setting.
Try this flavorful lamb curry if you prefer a classic meat-based stew that balances aromatic herbs with tender pieces of slow-cooked meat.
For a different take on the standard curry base, this tangy salmon fish head curry provides a brighter, more acidic profile that contrasts nicely with earthier vegetable curries.

Jackfruit Curry

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Jackfruit Curry Ingredients

2 20-ounce cans of jackfruit ,drained and rinsed1 tbsp of coconut or avocado oil1 medium yellow onion, peeled and diced4 medium garlic cloves, peeled and minced2 tsps sea salt1 tsp black pepper1 tsp ground turmeric1 tbsp garam masala1 tsp ground coriander1 tsp plain or smoked paprika1 tsp dried red chili flakes2 tbsps ground yellow curry1 cup purified water4 medium sweet potatoes ,peeled and cubed1 14.5-ounce can of full-fat coconut milk1 14.5-ounce can of tomato paste6 cups arugula or baby kale1 14.5-ounce can of chickpeas ,drained1⁄4 cup fresh cilantro ,minced

Garnish

1⁄4 cup fresh cilantro, minced

For Serving

1 tbsp coconut or avocado oil4 cups cauliflower rice2 tbsp fresh cilantro, minced

Instructions

Add the drained and rinsed jackfruit to a bowl and shred it with your hands so that it resembles shredded chicken. Discard any tough ends.Plug your Instant Pot in and set it to “Sauté”. Once hot, add the coconut or avocado oil, diced onion and minced garlic. Season with sea salt, black pepper, turmeric, garam masala, coriander, plain or smoked paprika, red chili flakes and yellow curry powder and stir well with a wooden spoon.Sauté until the onions are soft and translucent, about 5 minutes.Deglaze the bottom of the pot by adding in 1 cup of water and scraping the bottom of the pot with your spoon to loosen up any brown bits.Add the cubed sweet potatoes, shredded jackfruit and canned coconut milk and stir well to combine. Press “Cancel” on your Instant Pot.Secure the lid and select “Pressure Cook” at High Pressure and Natural steam release. Set the cooking time to 8 minutes.Once the timer has finished, allow the steam to release naturally for at least 10 minutes before removing the lid.At this point, prepare your cauliflower rice by adding coconut or avocado oil and cauliflower rice to a skillet set to medium-low heat and sauté until soft, about 5 minutes. Stir in minced cilantro. Set aside until ready to serve.Remove the lid of your Instant Pot and stir in the canned tomato sauce, arugula or baby kale, canned chickpeas and minced cilantro.Serve with additional minced cilantro and cauliflower rice, storing any leftovers in the fridge for up to 5 days. You can also freeze this dish in an airtight plastic bag for up to 6 months.Enjoy!

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