INSTANT POT RED LENTIL CURRY WITH SWEET POTATOES
These curry spiced red lentils are made with diced sweet potatoes in your Instant Pot. Serve with rice and spinach for a delicious meal!
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Press the "sauté" button on the Instant Pot. Set to "normal" heat. Once it reads "hot", add the oil. When hot, add the sweet potato, onion, and salt. Sauté for 5-6 minutes, stirring frequently, until the onion starts to brown.
- Add the minced garlic and ginger. Sauté for 1 minute, until fragrant. Stir in the spices (curry powder, cumin, coriander seed, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
- Drizzle in 2-3 tablespoons vegetable broth or water to deglaze the pot. Stir to remove any stuck on spices or onion.
- Stir in the coconut milk, remaining vegetable broth and red lentils. Lock the lid in place and turn the pressure vent to "sealing".
- Select "high pressure" and set the timer to 5 minutes. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally after the 5 minutes are up; this will take about 10-15 minutes.
- When the pressure has released, remove the lid and stir in the fresh spinach. Serve with rice or quinoa and top with green onions, fresh chopped cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 58 g, Protein 16 g, Fat 17 g, SaturatedFat 11 g, Sodium 385 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 4 g
INSTANT POT LENTIL & SWEET POTATO THAI CURRY
This Instant Pot Lentil & Sweet Potato Thai Curry makes such a simple and delicious meatless meal that can be made in less than 30 minutes! Perfect flavour-packed meal for busy weeknights! {Vegan & Gluten-free}
Provided by Elysia
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add all of the ingredients to the instant pot other than the lentils and the spinach. Stir the mixture so that all of the ingredients are well combined.
- Add the lentils, but don't completely stir it into the rest of the mixture as they may stick to the bottom of the pot and burn. Instead, gently press them into the liquid so that they're covered with liquid but not sinking to the bottom.
- Place the lid on, ensuring that the valve is set to "sealing" and not "venting." Press the pressure cooker button and set the timer to 5 minutes on high pressure. After a few seconds, you should see the word "on." At the point, the cooking process will begin.
- Once the cooking process is complete, you should hear some beeping. Do a quick release of the pressure. Use a wooden spoon or oven mitt to move the valve to "venting" and keep your face away from the steam.
- Once all of the pressure has released, open the lid and stir in the spinach. Allow it to sit for about a minute or so until the spinach has wilted.
- Serve over a bed of rice topped with a squeeze of lime juice and a sprinkle of cilantro.
Nutrition Facts : Calories 302 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Sodium 199 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving
INSTANT POT SWEET POTATO LENTIL CURRY
Steps:
- Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
- Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
- When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
- Serve warm with rice, quinoa, naan bread or flatbread.
- Optional add-ons: avocado, sweetcorn, parsley, chili.
Nutrition Facts : Calories 471 kcal, Carbohydrate 44 g, Protein 16 g, Fat 27 g, SaturatedFat 18 g, Fiber 17 g, Sugar 7 g, ServingSize 1 serving
More about "instant pot lentil sweet potato thai curry recipes"
SWEET POTATO LENTIL CURRY WITH CRISPY SESAME CHICKPEAS.
From halfbakedharvest.com
4.4/5 (673)Total Time 35 minsServings 6Calories 1500 per serving
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 2. Add the 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat. 4. When the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro. 5. To
- 1. Set Instant pot to sauté. Add the olive oil and shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 2. Add 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Cover, select the manual setting and cook on high pressure for 10 minutes.3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas and cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat. 4. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk, spinach, and lime juice, cook 5 minutes. Remove from the heat and add the cilantro. 5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomeg
SPEEDY SWEET POTATO CURRY – INSTANT POT RECIPES
From recipes.instantpot.com
5/5 (19)Servings 4Cuisine ModernCategory Main Course
CREAMY THAI CURRY SWEET POTATO SOUP | SWEET PEAS
From sweetpeasandsaffron.com
INSTANT POT THAI RED CURRY SWEET POTATO SOUP - RAINBOW …
From rainbowplantlife.com
CREAMY THAI SWEET POTATO CURRY RECIPE - PINCH OF YUM
From pinchofyum.com
WARMING RED LENTIL SWEET POTATO SOUP (INSTANT POT!)
From minimalistbaker.com
SWEET POTATO CURRY (STOVETOP & INSTANT POT) - ELAVEGAN
From elavegan.com
CREAMY THAI SWEET POTATOES AND LENTILS RECIPE - PINCH …
From pinchofyum.com
INSTANT POT LENTIL CURRY – WELLPLATED.COM
From wellplated.com
INSTANT POT CURRY (VEGAN) - FIT FOODIE FINDS
From fitfoodiefinds.com
20 BEST VEGAN SWEET POTATO SOUP RECIPES - NIRVANA CAKERY
From nirvanacakery.com
15+ ONE-POT, HIGH-PROTEIN VEGETARIAN DINNER RECIPES | EATINGWELL
From eatingwell.com
INSTANT POT CURRIED LENTIL SOUP (INDIAN-INSPIRED) - MINIMALIST BAKER
From minimalistbaker.com
35+ EASY VEGETARIAN CURRY RECIPES - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
INSTANT POT LENTIL SOUP WITH SWEET POTATO {VEGAN} - COOKIN CANUCK
From cookincanuck.com
INSTANT POT RED CURRY LENTILS RECIPE - PINCH OF YUM
From pinchofyum.com
RED LENTIL CURRY WITH SWEET POTATOES {SLOW COOKER} - WELL PLATED …
From wellplated.com
INSTANT POT SWEET POTATO CURRY - THE PIONEER WOMAN
From thepioneerwoman.com
INSTANT POT SAMBHAR (SPICED LENTIL SOUP) - HOOKED ON HEAT
From hookedonheat.com
SWEET POTATO LENTIL CURRY RECIPE (VEGAN) - RUNNING ON REAL FOOD
From runningonrealfood.com
INSTANT POT EGGPLANT SWEET POTATO LENTIL CURRY - VEGAN …
From veganricha.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love