Speedy Sweet Potato Curry

By: The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

This simple curry makes a fast weeknight dinner and is a great way to use up any veggies you might have on hand. Because it cooks so quickly, there isn’t enough time to cook rice or quinoa in the same pot, but you could easily cook any grain you’d like on the stove before starting the curry, or make Easy Cauliflower “Rice” ahead of time for a grain-free alternative.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 serving, carrots, chopped fresh cilantro, chopped kale, contributed, cook 4 min, cooked rice, curry powder, easy, extra-virgin olive oil, fine sea salt, freshly ground black pepper, full fat coconut milk, ground ginger, main course, modern, or easy cauliflower “rice”, prep 10 min, pressure cook, pure maple syrup, quinoa, red lentils, sweet potatoes, The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore, water, yellow onion

Prep Time

10 min

Cook Time

4 min

Servings

4 serving

Ingredients

1 tbsp extra-virgin olive oil
1 yellow onion
1 tbsp curry powder
1 tsp ground ginger
3 cups Water
2 sweet potatoes
2 carrots
1 cup red lentils
1 1/2 tsp fine sea salt
freshly ground black pepper
1/2 cup full fat coconut milk
1 cup chopped kale
1 tbsp pure maple syrup
Cooked rice, quinoa, or Easy Cauliflower “Rice”
chopped fresh cilantro

Instructions

Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add the onion, curry powder, and ginger and stir just until fragrant, about 1 minute. Press Cancel to stop the cooking cycle.
Add the water and use a wooden spoon or spatula to scrape the bottom of the pot, making sure nothing has stuck. Add the sweet potatoes, carrots, lentils, salt, and a few grinds of pepper. Stir well to ensure the lentils are covered in water, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute.
When the cooking cycle is complete, let the pressure naturally release for 3 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid and add the coconut milk and kale. Stir until the kale has wilted, about 2 minutes. Taste and adjust the seasonings as needed, adding the maple syrup if you want a little sweetness.
Serve the curry warm over the grain of your choice and garnished with the cilantro. Store leftovers in an airtight container in the fridge for 1 week.

Notes

NOTE
Red lentils cook much faster than other varieties, so I don’t recommend swapping them for green or brown lentils here. You would have to increase the cooking time, which would overcook the other vegetables.

Previous Next