Peel, wash and dice the sweet potatoes (approx. 1.5 x 1.5 cm). Peel and roughly dice the onions. Peel garlic and chop finely. Using a tablespoon, scrape the skin off the ginger. Chop the ginger finely. Clean and wash the chillies, cut lengthwise, remove seeds and cut into fine rings.
Drain jackfruit well in a sieve. Heat the oil in a large pot. Sweat curry and turmeric briefly. Add jackfruit, onions, garlic, ginger and chili rings, fry everything for about 3 minutes. Season to taste with salt and pepper. Deglaze with 750 ml water and coconut milk. Stir in broth. Stir in diced sweet potatoes, curry leaves and cinnamon stick. Simmer curry open for about 30 minutes, stirring from time to time.
Wash coriander, shake dry, pluck off leaves and chop finely. Remove curry leaves and cinnamon stick from the curry. Stir in lime and agave syrup. Season curry with salt, pepper and cinnamon to taste. Serve with coriander and sprinkle with cress if desired. Serve with rice and red bread.
TIP: The flavourings in spices are fat soluble. By sweating them in oil, you can extract all the flavour from them. But be careful, always stir well and add other ingredients in time to prevent the spices from burning. This makes them slightly bitter.