This healthy and easy dinner is ready in just 30 minutes, from start to finish. Sweet Potato and Red Lentil Curry is loaded with vegetables, and so full of flavor with a creamy coconut red curry sauce. Serve with quinoa, rice, naan bread or even a simple bed of greens. A beautiful and nourishing meal for any night of the week!
So this was one of those recipes created from necessity.
It was a long day, traveling all over the county for the various sports my kids play and we just wanted to come home and chill!
Many times when we are on the go like that, our options for healthy meals are limited and after burgers, pizzas and bags of chips- our bodies start crave something that is really nourishing! So take out pizza was simply not an option!
My Instant Pot came to the rescue, as it has so many times before. Luckily for me, I had all these ingredients already at home and so I was able to create a warm, mildly spicy Indian Lentil Curry with some nutritious vegetables for a comforting one pot meal and was quick, satisfying and health conscious! ...Note to my family: ” Your Welcome! “
Ingredients of Sweet Potato and Red Lentil Coconut Curry
Red Lentils- I always give my dry beans/legumes a little rinse under cold water. If you have green or brown lentil, that would be fine too. However the cooking time in Instant Pot would need to increase by 5 minutes. Green and rown lentils don’t cook as fast as red lentils
Olive Oil or Coconut Oil- I always use Extra Virgin olive oil and cold pressed, unrefined coconut oil
Sweet Potato and Carrots- I loved the sweetness this added to the curry. But there are several other vegetables you could use instead : Cauliflower, red or yellow potatoes, kale, Swiss chard, a variety of squash like Butternut or Acorn. Use what you like and have on hand!!
Onion, Garlic and Ginger- These aromatics brighten the entire dish. I highly recommend adding ginger root to your pantry staples list. There are so many recipes that calls for it, and it will last for weeks!
Garam Masala- This is a commonly used spice blend in Indian dishes it adds warmth, sweetness, floral notes, and a touch of heat. My Garam Masala organic blend is from Frontier Co-Op and is comprised of : cardamon, cinnamon, cloves, cumin, coriander, and black pepper. But there are several varieties to buy with various spice combinations.
Curry Powder- Again this is a spice blend that has many variations, but the common thread is that turmeric is the predominate spice. My blend is from Frontier Co-Op and is comprised of: turmeric, coriander, cumin, lemon peel, black pepper, lemon powder, cardamom, cinnamon, garlic, and cayenne. Its’ a very bright and citrusy curry blend.
Salt- I used corse kosher salt
Red Curry Paste- I used a red curry paste from Thai Kitchen. Now this is not traditional in Indian cooking, it’s more Thai. But i wanted to add a little chili pepper flavor, since I didn’t have any fresh chili. It’s not spicy at all, and also has a bit of a limey note. If you don’t have this on hand, you could omit.
Coconut Milk- Derived from the white flesh of a coconut, coconut is a very common and healthy ingredient in Southeast Asia, Oceania, South Asia, and East Africa. A wonderful, non inflammatory alternative to cow’s milk to add creamy richness to a dish. Always keep a can or two on hand in your pantry.
Water- If you want a thicker stew-like consistency (like seen in my pictures) use a half cup. If you would prefer a thinner consistency, add a full cup of water.
How to Make Sweet Potato and Red Lentil Coconut Curry
Prepare the vegetables and set aside. Set the Instant Pot to the “saute” setting, and stir together the olive oil, onion, carrots, and sweet potato. Cook until the vegetables are softened, about 5 minutes. Add garlic, ginger, curry powder, garam masala, salt, pepper, and red curry paste. Stir to combine, letting the heat from pot brighten the spices.
Turn off “saute” setting and add lentils, coconut milk and water.
Cover Instant Pot securely with the lid, turning the knob at the top to the “sealing” position. Press the “manual” button, then adjust the time to cook at high pressure for 10 minutes. Once the cooking is done, allow the pressure to naturally release for 10 more minutes.
Serve hot over quinoa, rice, salad, or naan bread. Garnish with lemon or lime wedges.
If you like this recipe, try my other VEGAN recipes:
Sweet Potato and Red Lentil Coconut Curry- Instant Pot Recipe
- Pressure Cooker
- 1 cup red lentils rinsed and drained
- 1 tbsp olive oil or coconut oil
- 1 cup sweet potato peeled, cubed
- 1 cup carrot diced
- 1 cup onion small dice
- 1 tbsp garlic minced
- 1 tbsp ginger fresh, minced
- 1 tsp garam masala
- 1 tsp curry powder
- ½ tsp salt
- 1 tsp red curry paste
- 1 can coconut milk light
- ½ cup water or more for thinner consistency
- Set the Instant Pot to the "saute" setting, and stir together the olive oil, onion, carrots, and sweet potato. Cook until the vegetables are softened, about 5 minutes. Add garlic, ginger, curry powder, garam masala, salt, pepper, and red curry paste. Stir to combine, letting the heat from pot brighten the spices.
- Turn off Saute setting. Add lentils and coconut milk and water.
- Cover securely with the lid, turning the knob at the top to the "sealing" position. Press the "manual" button, then adjust the time to cook at high pressure for 10 minutes. Once the cooking is done, allow the pressure to naturally release for 10 more minutes.
- Serve hot over quinoa, rice, salad, or naan bread. Garnish with lemon or lime wedges.