Instant Pot Curried Sweet Potato Lentils Food

INSTANT POT LENTIL & SWEET POTATO THAI CURRY

Instant Pot Lentil & Sweet Potato Thai Curry image

This Instant Pot Lentil & Sweet Potato Thai Curry makes such a simple and delicious meatless meal that can be made in less than 30 minutes! Perfect flavour-packed meal for busy weeknights! {Vegan & Gluten-free}

Provided by Elysia

Time 30m

Number Of Ingredients 14

Ingredients

1 tbsp. olive oil
1 14 oz can no salt added diced tomatoes (with juices)
1 14 oz can lite coconut milk
3 cups chopped cauliflower
2 cups peeled and diced sweet potato (diced into 3/4 inch cubes (about 1 medium sweet potato))
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp red curry paste
1-2 tsp sriracha hot sauce
1/2 cup red split lentils
3 large handfuls baby spinach
Salt and pepper (to taste)
Chopped cilantro
Squeeze of lime juice

Steps:

Add all of the ingredients to the instant pot other than the lentils and the spinach. Stir the mixture so that all of the ingredients are well combined.
Add the lentils, but don't completely stir it into the rest of the mixture as they may stick to the bottom of the pot and burn. Instead, gently press them into the liquid so that they're covered with liquid but not sinking to the bottom.
Place the lid on, ensuring that the valve is set to "sealing" and not "venting." Press the pressure cooker button and set the timer to 5 minutes on high pressure. After a few seconds, you should see the word "on." At the point, the cooking process will begin.
Once the cooking process is complete, you should hear some beeping. Do a quick release of the pressure. Use a wooden spoon or oven mitt to move the valve to "venting" and keep your face away from the steam.
Once all of the pressure has released, open the lid and stir in the spinach. Allow it to sit for about a minute or so until the spinach has wilted.
Serve over a bed of rice topped with a squeeze of lime juice and a sprinkle of cilantro.

Nutrition Facts : Calories 302 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Sodium 199 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving

INSTANT POT RED LENTIL CURRY WITH SWEET POTATOES

Instant Pot Red Lentil Curry with Sweet Potatoes image

These curry spiced red lentils are made with diced sweet potatoes in your Instant Pot. Serve with rice and spinach for a delicious meal!

Provided by Cassidy Reeser, MS, RD

Categories Main Course

Time 40m

Number Of Ingredients 15

Ingredients

1 cup dry red lentils (rinsed)
1 tablespoon olive or peanut oil
1 pound sweet potato (diced into 1 inch pieces)
1 medium yellow onion (finely chopped)
1/2 teaspoon salt (more to taste)
3-4 cloves garlic (minced)
1 tablespoon fresh minced ginger (about 1" ginger)
1 and 1/2 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper (optional; makes it lightly spicy)
1 cup full fat coconut milk
1 cup vegetable broth
3 cups fresh spinach
for serving: lime wedges, chopped cilantro, sliced green onion

Steps:

Press the "sauté" button on the Instant Pot. Set to "normal" heat. Once it reads "hot", add the oil. When hot, add the sweet potato, onion, and salt. Sauté for 5-6 minutes, stirring frequently, until the onion starts to brown.
Add the minced garlic and ginger. Sauté for 1 minute, until fragrant. Stir in the spices (curry powder, cumin, coriander seed, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
Drizzle in 2-3 tablespoons vegetable broth or water to deglaze the pot. Stir to remove any stuck on spices or onion.
Stir in the coconut milk, remaining vegetable broth and red lentils. Lock the lid in place and turn the pressure vent to "sealing".
Select "high pressure" and set the timer to 5 minutes. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally after the 5 minutes are up; this will take about 10-15 minutes.
When the pressure has released, remove the lid and stir in the fresh spinach. Serve with rice or quinoa and top with green onions, fresh chopped cilantro and a squeeze of lime juice.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 58 g, Protein 16 g, Fat 17 g, SaturatedFat 11 g, Sodium 385 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 4 g