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Instant Pot Sweet Potato Lentil Curry
4.9 from 96 votes

Instant Pot Sweet Potato Lentil Curry

This Instant Pot Sweet Potato Lentil Curry blends lentils, sweet potato, and eggplant with aromatic spices such as turmeric, garam masala, and cumin. The curry simmers under pressure to develop a thick, comforting texture, enriched further by fresh spinach and fresh citrus juices to finish. Its mild heat and hearty vegetables make it an adaptable dish suited for serving over rice, grains, or with flatbread, offering a filling option for plant-based meals.

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

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

    Cup of Yum
  1. Soak the lentils if you havent already and get the ingredients ready, Switch the IP to saute. Add oil and let it get hot.
  2. Add onion, garlic, ginger, chile and a pinch of salt. Cook for 2 to 3 minutes, stir frequently.
  3. Add spices and mix in. Add tomatoes and cook for 4 to 5 minutes. Mash larger pieces.
  4. Add the veggies, salt, lentils and water and mix in.
  5. Close the lid, to sealing, and cook on manual for 11 to 12 minutes (on high pressure). Let the pressure release naturally.
  6. 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). 
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 200

% 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.