First, prep the jackfruit. Drain and rinse the jackfruit. Cut the corner off the jackfruit triangle and discard. With a fork or with your hand, press the jackfruit to shred it. Set aside.
Place the avocado oil, onion and cashews in a large pot over medium-high heat.
Sauté, stirring frequently, for about 15 – 20 minutes until the onions are softened and reduced.
Add the minced garlic, tahini, ginger, turmeric, curry powder, chili powder, salt, pepper, jackfruit, bell pepper, coconut milk, and tomato sauce to the pot.
Bring to a rolling boil and cover. Reduce to a simmer and continue to cook for another 15 minutes.
Divide into bowls.
Squeeze a wedge of lime on top and garnish with fresh cilantro.
Make it in your Instant Pot:
Set your Instant Pot to sauté and cook the onion and cashews in oil until the cashew are golden brown and the onions are reduced. Add the rest of the ingredients (except the tomato sauce) and pressure cook on high for 8 minutes. Stir in the tomato sauce, divide into bowls, and garnish with cilantro and a squeeze of lime juice.
Make it in your slow cooker:
Sauté the onion and cashews with the oil on the stovetop over medium-high heat. Cook, stirring frequently, for about 15 minutes until the cashews are browned and the onions are reduced and caramelized.
Transfer the onions and cashews to the slow cooker along with the rest of the ingredients. Cook on low for 4 – 6 hours. Divide into bowls and top with cilantro and a squeeze of lime juice.