The Best Jackfruit Curry

Bahan-bahan (4 porsi)

• 2 (20-ounce // 565g) cans of jackfruit (in water or brine)*
• 1 tablespoon coconut oil ((or oil of choice))
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons black mustard seeds ((can substitute brown mustard seeds))
• 1 large yellow onion, (diced)
• 6 cloves garlic, (minced)
• 2 - inch piece fresh ginger, (minced or grated)
• 1 serrano pepper, (diced**)
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon coriander
• 1 teaspoon sweet or hot paprika
• 1 teaspoon Kashmiri red chili powder***
• 6 to 8 dried curry leaves ((or 3 to 4 fresh curry leaves))
• 1 1/2 teaspoons kosher salt
• 3/4 cup (180 mL) water ((use 1 cup (240 mL) water for stovetop version))
• 1 (13.5-ounce / 400 mL) can full-fat coconut milk
• 3 medium sweet potatoes (about 6-8 ounces each),
• 1 8 -ounce (225g) can tomato sauce
• 4 -5 cups (60-75g) baby kale or baby spinach, (roughly chopped)
• 1 tablespoon freshly squeezed lemon juice or lime juice
• 1/2 cup (8g) fresh cilantro leaves and tender stems, (chopped)
• For serving: White Basmati rice or flatbread