Ingredients.
For The Curry:
🔹 2 cup water + ½ cup water
🔹 2 can full fat coconut milk
🔹 1 heaping tbsp tomato paste
🔹 2-3 cups beet greens (or greens of choice)
🔹 1 medium onion, chopped
🔹 1 tbsp avocado oil
🔹 Juice of 1 large lemon
🔹 1 tbsp ginger, grated
🔹 4-5 dried curry leaves
🔹 1 can (20 oz) young green jackfruit, roughly chopped
🔹 1 large sweet potato, peeled and cubed
🔹 2-3 garlic cloves, minced
🔹 1½ tsp sea salt
🔹 Whole Spices: 1 tsp each brown mustard seeds, cumin seeds, coriander seeds
🔹 Powdered Spices: 1½ tsp garam masala, 1 tsp each kashmiri chili (optional), turmeric and paprika
Method.
▶️ In a medium pot heat up the oil in medium heat and once shimmery add the whole spices and cook until crackling and fragrant, ~2 min, stirring the whole time to avoid scorching.
▶️ Add the onion and cook until softened and golden at the edges, ~5 mins, stirring every now and then. Add the garlic and ginger and cook 3 more mins, stirring to avoid burning.
▶️ Add all the powdered spices and cook 30 secs, stirring the whole time, lower heat to medium low then add ½ cup water and scrape the bottom of a pot with a spatula to deglaze.
▶️ Add the jackfruit and sweet potato and cook 5 mins, stirring to prevent sticking.
▶️ Add the remaining water, coconut milk and tomato paste. Bring everything to a boil then lower to a simmer, cover and cook until the sweet potatoes are tender, ~10-15 mins.
▶️ Add the greens and continue cooking 1 min then remove from heat, stir in the lemon juice, top with cilantro and serve alongside your grain of choice and/or naan. I paired it with fluffy basmati.
Enjoy!
