Instant Pot Sweet Potato Lentil Curry

Name: Instant Pot Sweet Potato Lentil Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3/4 cup lentils or a mix of (brown/green) lentils and mung beans; 1 tsp oil; 1/2 onion; 4 cloves of garlic; an inch of ginger; 1/2 or 1 hot green chile; 1/4 tsp Turmeric; 1/2 to 1 tsp garam masala; 1/2 tsp ground cumin or ground coriander; 15 oz tomatoes; 1 cup (heaping) chopped eggplant; 1 cup cubed sweet potatoes; 3/4 tsp salt; 2 cups water; a big handful of spinach; cayenne and lemon/lime to taste; pepper flakes for garnish

User Reviews

4.9

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4
Calories
200 kcal
Course
Main Course, Soup
Cuisine
Vegan, gluten-free

Instant Pot Sweet Potato Lentil Curry

Danielle Hudson

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Instant Pot Eggplant Sweet Potato Lentil Curry. Mung Beans, lentils, spices, sweet potato and eggplant make a filling curry or soup. Use other veggies of choice. Vegan Gluten-free Soy-free Nut-free Recipe. Make it in a saucepan or InstantPot Pressure Cooker. Easily made oil-free

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Ingredients

Servings

3/4 cup lentils or a mix of (brown/green) lentils and mung beans , soaked in warm hot water for atleast 15 mins
1 tsp oil , or use water to saute to make oil-free
1/2 onion chopped
4 cloves of garlic chopped
an inch of ginger chopped
1/2 or 1 hot green chile chopped
1/4 tsp Turmeric
1/2 to 1 tsp garam masala
1/2 tsp ground cumin or ground coriander
15 oz tomatoes (2 medium tomatoes, chopped
1 cup (heaping) chopped eggplant , or use other hearty vegetables of choice
1 cup cubed sweet potatoes
3/4 tsp salt
2 cups water 3 cups for saucepan
a big handful of spinach
cayenne and lemon/lime to taste
pepper flakes for garnish

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Instructions

Soak the lentils if you havent already and get the ingredients ready, Switch the IP to saute. Add oil and let it get hot.
Add onion, garlic, ginger, chile and a pinch of salt. Cook for 2 to 3 minutes, stir frequently.
Add spices and mix in. Add tomatoes and cook for 4 to 5 minutes. Mash larger pieces.
Add the veggies, salt, lentils and water and mix in.
Close the lid, to sealing, and cook on manual for 11 to 12 minutes (on high pressure). Let the pressure release naturally.
Fold in spinach, cayenne and lemon./lime. Let it sit for 2 mins or saute for 2 mins.. Adjust consistency if needed by adding a bit more water or non dairy milk for creamier and mix in. Taste and adjust salt, spices (add more garam masala or curry powder if needed).
Serve with flatbread or rice/cooked grains or as a soup with crackers.

Notes

To make in a saucepan: Follow steps 1 to 3 in a saucepan. Add eggplant, lentils, salt and 3 cups of water instead of 2. Partially cover and cook for 20 minutes. Then add sweet potatoes and mix in. Continue to cook for another 15+ minutes (total 35 to 45 minutes) or until lentils are tender.
Nutrition is 1 of 4 serves

Nutrition Information

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Calories 200kcal (10%) Carbohydrates 36g (12%) Protein 11.5g (23%) Fat 1g (2%) Sodium 469mg (20%) Potassium 786mg (22%) Fiber 14g (56%) Sugar 6g (12%) Vitamin A 5640IU (113%) Vitamin C 19.4mg (22%) Calcium 53mg (5%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 200 kcal

% Daily Value*

Calories	200kcal	10%
Carbohydrates	36g	12%
Protein	11.5g	23%
Fat	1g	2%
Sodium	469mg	20%
Potassium	786mg	17%
Fiber	14g	56%
Sugar	6g	12%
Vitamin A	5640IU	113%
Vitamin C	19.4mg	22%
Calcium	53mg	5%
Iron	3.4mg	19%