Heat vegetable oil in a suitable saucepan.
Sweat the curry and turmeric in it briefly until they smell of spices.
Add the jackfruit, onion wedges, garlic, ginger and chili to the saucepan with the spices. Fry vigorously for about 3 minutes .
Deglaze with vegetable stock and pour in coconut milk.
Now add the sweet potatoes, curry leaves, lime slices and cinnamon stick. Let the vegetable curry simmer gently for 25 minutes without a lid. Stir occasionally.
While the curry is cooking, rinse the cilantro, shake dry and roughly chop.
When the sweet potatoes are tender, remove the curry leaves, lime slices and cinnamon stick.
Stir in the agave syrup and season with salt, pepper and, if you like, a little more cinnamon.
Serve sprinkled with coriander.
Serve with rice, naan or a fresh salad.