Lentil Sweet Potato Curry Instant Pot. Partially cover and cook for 20 minutes. Meal planning and groceries, done for you!
This healthy sweet potato lentil curry recipe is filled with flavor, nutrition, and creamy goodness with the addition of coconut milk and fresh baby spinach. Heat oil in the instant pot on saute mode. Pressure cook on the standard setting for 18 minutes, then let the pressure release naturally.
Prepare The Vegetables And Set Aside.
Add the oil to the instant pot and press the saute button. Reduce to medium heat and sauté the onions, garlic, and ginger. Cook, stirring, until fragrant, for about 1 minute.
You Can Make This Ahead And Just Use The Keep Warm Setting Until Serving If You Like.
Set instant pot to sauté. Finely chop the garlic, and cut the sweet potato into small chunks. Set instant pot to sauté setting.
Add Eggplant, Lentils, Salt And 3 Cups Of Water Instead Of 2.
Use low fat sour cream or yogurt + fresh chopped cilantro for garnish. For this soup, we started by sautéing onion, garlic, and ginger with a little salt and pepper. Once it starts counting down, you’ll hear it beep after just one minute…it’s almost done!
Stir In The Curry Paste And Cook Another Minute.
To make in a saucepan: Pressure cook on the standard setting for 18 minutes, then let the pressure release naturally. Place in instant pot and add 1 ½ cups of water + 1 tablespoon olive oil.
Stir To Toast For About 30 Seconds.
Set timer for 1 minute. Cook until the sweet potatoes and lentils are tender. Turn the saute function off and add vegetable broth.