Instant Pot Sweet Potato Lentil Curry Recipes

INSTANT POT RED LENTIL CURRY WITH SWEET POTATOES

Instant Pot Red Lentil Curry with Sweet Potatoes image

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

Time 40m

Number Of Ingredients 15

Ingredients

1 cup dry red lentils (rinsed)
1 tablespoon olive or peanut oil
1 pound sweet potato (diced into 1 inch pieces)
1 medium yellow onion (finely chopped)
1/2 teaspoon salt (more to taste)
3-4 cloves garlic (minced)
1 tablespoon fresh minced ginger (about 1" ginger)
1 and 1/2 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper (optional; makes it lightly spicy)
1 cup full fat coconut milk
1 cup vegetable broth
3 cups fresh spinach
for serving: lime wedges, chopped cilantro, sliced green onion

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 SWEET POTATO LENTIL CURRY

Instant Pot Sweet Potato Lentil Curry image

An easy recipe for Instant Pot sweet potato lentil curry. This comfort food is the perfect weeknight dinner for anyone who loves sweet potatoes, curry or lentils.

Provided by Julia

Categories Dinner Lunch

Time 19m

Number Of Ingredients 16

Ingredients

3 tablespoons Olive Oil
1 Large Onion (, finely chopped)
1 Garlic Clove (, pressed (see note 1))
1 cup Uncooked Lentils ((see note 2))
1 large Sweet Potato ((1 pound/450 grams))
13 ounces Coconut Milk ((400 ml))
13 ounces Tomato Passatta ((400 ml))
3 teaspoons Thai Curry Paste
2 tablespoons Concentrated Tomato Puree
1 teaspoons Turmeric Powder
1 teaspoons Cumin Powder
1 teaspoons Salt
1 teaspoons Ginger
Avocado
Parsley
Chili

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

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