1 onion chopped
3 cloves garlic diced
1-2 tsp fresh grated ginger
1/2 cup water
1 small can tomato paste
1 small (5.6 fl. oz.) can coconut milk, or some besan dissolved in water
1 can Thai curry paste
1 tbsp garam masala
2 cups jackfruit seeds
2 cups fresh spinach
salt and pepper to taste
Ahead of time... for you want this to have time to cool off...
Place the jackfruit seeds in an Instapot, add enough water into the pan to cover the jackfruit seeds.
15 minutes on High Pressure will do the trick.
Alternatively, place the pan over high heat and bring to a boil. Lower heat to medium and simmer for 25-30 minutes. Remove from heat.
Let the jackfruit seeds cool, and when they are cool enough to handle, pat them dry and slowly peel off the outer white covering. Peeling the seeds is a bit tedious, but, worth it.
Caramelize the oniont. 5 mins dry, no stir at medium/high (425F) , 5 mins while adding veggie brogh and stirring often.
Add in the garlic, ginger, peeled jackfruit seeds, water, tomato paste, and garam masala and mix well and let simmer uncovered for about 10 minutes, over medium / low heat.
Then add in the coconut milk and spinach, and gently stir until spinach is wilted.
Season with salt and pepper and remove from the stovetop.
Enjoy this Jackfruit Seed Curry with rice, naan, chapati or some Sri Lankan roti.