Jackfruit Curry

Ingredients:

• Seeds: 
• 2 tsp each of cumin, black mustard, fenugreek, cardamon
• Spices: 
• 2 tsp each of turmeric, sweet paprika; 
• 4 tsp of garam masala
• cayenne pepper to taste
• Salt/pepper to taste
• 2 bay leaves
• 2 tbsp oil/ghee
• 2 onions, chopped
• 5 cloves garlic, minced/chopped finely
• 2 inches ginger, minced/chopped finely
• 1 can diced tomatoes
• 1 can pumpkin puree
• 2 20 oz cans green jackfruit
• 1 1/2 c of water
• 2 tbsp raw coconut butter
• 8 oz (1 "block") tempeh, cut into ~1" cubes

Directions:

1. Set a pressure cooker/instapot on the "Brown" setting and add the oil. Next add all the seeds and let them roast for about a minute (until you hear popping). Note: cumin seeds tend to burn quickest, so add these last.
2. Add the onion to the spices and let it cook until it becomes slightly translucent. Add the rest of the spices (tumeric, paprika, garam masala, cayene pepper, black pepper, bay leaves, garlic, ginger), omitting the salt until after cooking (this helps the jackfruit become more tender). Once the flavors blend, add the tomatoes, water, jackfruit, and pumpkin. 
3. Set the timer to 8-10 minutes.
4. Once done, add salt and coconut butter to taste. Lastly, add the tempeh.

Notes:

• Consider adding 1 tsp of coriander (seed) and/or less cardamon - this version was a bit floral tasting
• You can replace pumpkin puree and coconut butter with 1 can of coconut milk/cream. The pumpkin adds more nutritional value to the meal and mellows out the spiciness of the spices. Additionally, you can add butternut squash or sweet potatoes.
• The curry tastes better and better rounded the day after making, so it's great to make ahead of time!
• If you want a nice variation, you can heat up your rice with some salt and cumin and top the the curry with some kefir (added probiotics and creaminess!).
• Feel free to add other ingredients to enrich the nutritional value, such a lentils.