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Home » Vegetarian Instant Pot Lentil Curry with Sweet Potatoes (Vegan)


Vegetarian Instant Pot Lentil Curry with Sweet Potatoes (Vegan)

By Mom Leave a Comment Note: This Post May Contain Affiliate Links Which Means We Earn a Small Commision.

Vegetarian Instant Pot Lentil Curry with Sweet Potatoes is an easy recipe that you can make in minutes in your pressure cooker. Filled with sweet potatoes, onion, garlic, lentils, and coconut milk, this healthy vegan Indian dish will warm you up with its delicious curry flavor.

a bowl of sweet potato curry sitting in front of a Pressure cooker

I have been using my Instant Pot pressure cooker for years now. I love how easy it is to use and how easy cleanup is. For this busy mom, it is the perfect appliance to have for busy weeknight dinners.

We are meat eaters, but lately we have been trying to do Meatless Mondays and have been enjoying delicious vegetarian recipes. This Instant Pot lentil curry is perfect for those nights, not only is it a great vegetarian option, it is also a delicious vegan dish!

Ingredients for Pressure Cooker Lentil Curry with Sweet Potatoes

There are just 10 ingredients in our lentil curry, most of which you probably already have on hand in your pantry. Here is what you will need:

  • coconut oil
  • a small onion
  • garlic cloves
  • yellow curry powder
  • sweet potatoes
  • green or brown lentils
  • a tomato
  • vegetable broth
  • coconut milk,
  • Fresh coriander (optional)

An overhead shot of a bowl of instant pot lentil curry

How do I make vegetarian curry in my Instant Pot?

  1. Turn the pressure cook to the saute mode. Melt coconut oil in pot.
  2. Saute the onions, garlic and curry powder until fragrant, about 3 minutes.a pot filled with sweet potatoes, tomatoes, lentils and onions
  3. Add sweet potatoes, lentils and tomato and continue to saute until the onions are translucent, about an additional 4 minutes.
  4. Turn the saute function off and add vegetable broth.pouring vegetable broth into a pot of potato curry
  5. Secure the lid to the pressure cooker and seal the valve. Turn the pressure cooker to pressure cook on high for 10 minutes.
  6. Quick release the pressure when the curry is done cooking.
  7. Carefully remove the lid and turn the pressure cooker back to the saute function.
  8. Stir in coconut milk and allow to cook for about 4 minutes.
  9. Serve in individual bowls and garnish with fresh coriander, if desired.

You can make this curry ahead of time and reheat for 2-3 minutes in a microwave. Store in a sealed container in your refrigerator for up to 4 days. a bowl of Instant Pot Sweet Potato Curry sitting on a table with a spoon

a bowl of sweet potato curry sitting in front of a Pressure cooker
Print
Instant Pot Lentil Curry with Sweet Potatoes
Prep Time
10 mins
Cook Time
30 mins
 
Course: Main Dish
Cuisine: American, Indian
Keyword: Instant pot lentil curry
Servings: 4 people
Calories: 120 kcal
Author: A Mom's Impression Contributor
Ingredients
  • 2 teaspoons coconut oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 teaspoons yellow curry powder
  • 2 medium-sized sweet potatoes peeled and cut into one inch cubes
  • ¾ cup green or brown lentils
  • 1 medium tomato chopped
  • 2 ½ cups vegetable broth
  • 14 oz. coconut milk full fat
  • Fresh coriander for garnishing optional
Instructions
  1. Turn pressure cook to the saute mode. Melt coconut oil in pot.
  2. Saute the onions, garlic and curry powder until fragrant, about 3 minutes.
  3. Add sweet potatoes, lentils and tomato and continue to saute until the onions are translucent, about an additional 4 minutes.
  4. Turn the saute function off and add vegetable broth.
  5. Secure the lid to the pressure cooker and seal the valve. Turn the pressure cooker to pressure cook on high for 10 minutes.
  6. Quick release the pressure when the curry is done cooking.
  7. Carefully remove the lid and turn the pressure cooker back to the saute function.
  8. Stir in coconut milk and allow to cook for about 4 minutes.
  9. Serve in individual bowls and garnish with fresh coriander, if desired.
Recipe Notes

You can make this curry ahead of time and reheat for 2-3 minutes in a microwave. Store in a sealed container in your refrigerator for up to 4 days.

Filed Under: Instant Pot Recipes, Recipes Tagged With: Pressure Cooker, vegetarian

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About Mom

Kat Hodson is the founder of A Mom's Impression, a wife to a handsome man, a mom to a beautiful girl, a sweet boy, and a first grade teacher. She loves to shop, cook, read, take photos, and hang out with her family. Her life may be hectic, but it is an exciting ride!

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I am a Midwestern Mommy born and raised in the Pacific Northwest. I am married to my soul mate, and together we have begun the ride of our lives… Parenthood. Together we are figuring out how to make it work with two full-time jobs, a 6 year old and his four year old sister. READ MORE ABOUT KATHY
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