Warm, richly spiced, and built for a satisfying meal, Instant Pot Sweet Potato Lentil Curry is a vegan, vegetarian Gluten-free, Vegan main, main course, soup made with lentils or a mix of (brown/green) lentils and mung beans, oil, and onion in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main, Main Course, Soup
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 3/4 cup lentils or a mix of (brown/green) lentils and mung beans (, soaked in warm hot water for atleast 15 mins)
  • 1 tsp oil (, or use water to saute to make oil-free)
  • 1/2 onion (chopped)
  • 4 cloves of garlic (chopped)
  • an inch of ginger (chopped)
  • 1/2 or 1 hot green chile (chopped)
  • 1/4 tsp turmeric
  • 1/2 to 1 tsp garam masala
  • 1/2 tsp ground cumin or ground coriander
  • 15 oz tomatoes ((2 medium tomatoes, chopped)
  • 1 cup (heaping) chopped eggplant (, or use other hearty vegetables of choice)
  • 1 cup cubed sweet potatoes
  • 3/4 tsp salt
  • 2 cups water (3 cups for saucepan)
  • a big handful of spinach
  • cayenne and lemon/lime to taste
  • pepper flakes for garnish

Method

  1. Soak the lentils if you havent already and get the ingredients ready, Switch the IP to saute. Add oil and let it get hot.
  2. Add onion, garlic, ginger, chile and a pinch of salt. Cook for 2 to 3 minutes, stir frequently.
  3. Add spices and mix in. Add tomatoes and cook for 4 to 5 minutes. Mash larger pieces.
  4. Add the veggies, salt, lentils and water and mix in.
  5. Close the lid, to sealing, and cook on manual for 11 to 12 minutes (on high pressure). Let the pressure release naturally.
  6. Fold in spinach, cayenne and lemon./lime. Let it sit for 2 mins or saute for 2 mins.. Adjust consistency if needed by adding a bit more water or non dairy milk for creamier and mix in. Taste and adjust salt, spices (add more garam masala or curry powder if needed).
  7. Serve with flatbread or rice/cooked grains or as a soup with crackers.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.