Go Back
Print
Recipe Image
Notes
Print
Instant Pot Lentil Curry with Sweet Potatoes
Course
Main Dish
Cuisine
American, Indian
Keyword
Instant pot lentil curry
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
people
Calories
120
kcal
Author
A Mom's Impression Contributor
Equipment
Pressure Cooker
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
Turn pressure cook to the saute mode. Melt coconut oil in pot.
Saute the onions, garlic and curry powder until fragrant, about 3 minutes.
Add sweet potatoes, lentils and tomato and continue to saute until the onions are translucent, about an additional 4 minutes.
Turn the saute function off and add vegetable broth.
Secure the lid to the pressure cooker and seal the valve. Turn the pressure cooker to pressure cook on high for 10 minutes.
Quick release the pressure when the curry is done cooking.
Carefully remove the lid and turn the pressure cooker back to the saute function.
Stir in coconut milk and allow to cook for about 4 minutes.
Serve in individual bowls and garnish with fresh coriander, if desired.
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.