Recipe of the Week...Jamaican Jackfruit with Curry
Jamaican Jackfruit with Curry
1/2 cup (60 g) gluten-free flour
Salt, to taste
1/4 cup and 2 tablespoons (90ml) water
2 tablespoons (30 g) coconut oil (or use water sauté to make oil-free)
2 tablespoons (10 g) Jamaican Curry Powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 sprigs of fresh thyme or 1 teaspoon dried
1 cup (150 g) minced onion
4 cloves garlic, minced
1 teaspoon fresh grated ginger
2 green onions, chopped
1 (20-oz [567-g]) can green jackfruit, drained and rinsed
4 potatoes (about 692 g), cubed
1 medium (60 g) carrot, diced
1 (15-oz [443-ml]) can coconut milk
2 cups (475 ml) vegetable broth
1 teaspoon Italian seasoning
1/4–1/2 teaspoon cayenne pepper
1/4 cup (4 g) chopped cilantro
Salt, to taste (optional)
To prepare the dumplings, combine the flour and salt in a medium bowl. Add the water and mix to combine. Knead the dough to form a smooth ball. Take a small piece of dough and roll it between the palms of your hands to form a cylindrical shape or ball. Repeat to form 16 dumplings. Set aside for later.
Turn your Instant Pot to sauté. Add the oil. When it is hot, add the curry powder, paprika, cumin, turmeric and thyme. Cook for a minute, stirring constantly. Add the onion, garlic, ginger and green onions. Cook for 2 minutes, or until the onions are soft. Add the jackfruit, potatoes and carrot. Stir to coat.
Turn the sauté off. Add the coconut milk, vegetable broth, Italian seasoning and cayenne pepper, and drop the dumplings on top of the curry. Stir to mix everything together.
Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the pressure the rest of the way.
Remove the lid. Stir in the cilantro and crush some of the potatoes to thicken the curry. Add salt to taste (if using) and adjust any seasonings as needed.
You can buy premade Jamaican curry powder, but be sure to carefully check the ingredients. Some of the blends contain wheat flour or gluten. Jamaican curry powder is very different from garam masala or other Indian curry blends. It’s more yellow from the turmeric. And even though it uses some of the same spices, the ratio of them makes all the difference.
Notes Make in a 6-quart (6-L) Instant Pot. Double the recipe to make in an 8-quart (8-L) Instant Pot or cut it in half to make in a 3-quart (3-L) Instant Pot.
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Recipe of the Week
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