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
EASY INSTANT POT RED LENTIL CURRY
This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Entree
Time 25m
Number Of Ingredients 15
Steps:
- Note: to avoid a burn warning from the Instant Pot it's important to measure accurately and stick closely to the recipe as written.
- Combine all ingredients in the Instant Pot and stir well (if using soy curls/TVP, these go in dry; no need to soak first). Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
- Carefully quick release the pressure. Stir, serve and enjoy!Lentil curry is great with potatoes, rice, or quinoa, plus your choice of cilantro, lime, avocado, and/or plain vegan yogurt.
Nutrition Facts : Calories 282 kcal, Fat 7 g, Carbohydrate 39 g, Protein 19 g, Fiber 17 g, Sugar 5 g, Sodium 638 mg, ServingSize 1 serving
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
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
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