Speedy Sweet Potato Curry

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

Speedy Sweet Potato Curry
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
4 min

serving icon 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.
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