Instant Pot Sweet Potato Lentil Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
200 kcal
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Course
Main Course, Soup
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Cuisine
Vegan, gluten-free
Instant Pot Sweet Potato Lentil Curry
Description
The Instant Pot Sweet Potato Lentil Curry features soaked lentils cooked alongside sweet potatoes, eggplant, tomatoes, and layered Indian spices including garam masala, turmeric, and cumin. The pressure cooking method softens the lentils and vegetables while melding the flavors into a rich sauce. A handful of fresh spinach stirred in at the end adds bright color and freshness, balanced by a splash of lemon or lime juice to cut through the earthiness. The resulting curry offers a thick, stew-like consistency with tender vegetables and a gentle warmth from spices and optional cayenne.
This curry pairs well with steamed rice, cooked grains, or flatbreads, making it flexible for different meals. Its hearty nature offers satisfying protein and fiber from lentils combined with the subtle sweetness of sweet potatoes and the depth imparted by eggplant.
If preparing without an Instant Pot, the recipe can be adapted to stovetop simmering with a longer cook time, ensuring lentils become tender and the flavors integrate well. The notes recommend using a little more water and partially covering during cooking. Adjust seasoning upon finishing for personal taste and desired consistency.
Ingredients
- 3/4 cup lentils soaked in warm hot water for atleast 15 mins, or a mix of brown/green lentils and mung beans
- 1 tsp neutral cooking oil or use water to saute to make oil-free, generic cooking oil
- 1/2 onion chopped
- 4 cloves garlic chopped
- ginger chopped, an inch
- 1/2 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 tomato 2 medium tomatoes, chopped
- 1 cup eggplant or use other hearty vegetables of choice, heaping, chopped
- 1 cup sweet potato cubed
- 3/4 tsp salt
- 2 cups water 3 cups for saucepan
- spinach a big handful of
- cayenne pepper to taste
- lemon juice
- lime juice
- red pepper flakes for garnish
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 this curry without an Instant Pot, cook lentils and eggplant in a saucepan with increased water (3 cups), partially covered, for 20 minutes before adding sweet potatoes and continuing to cook until tender.
- This recipe yields about four servings.
- Adjust water or add non-dairy milk at the end for a creamier texture if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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