Speedy Sweet Potato Curry
By :The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore
Print Recipe
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.
Votes: 14
Rating: 4.71
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 4 minutes
Servings
4 serving
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 yellow onion chopped
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 3 cups Water
  • 2 sweet potatoes cut into 1-inch chunks
  • 2 carrots peeled and chopped
  • 1 cup red lentils (see Note)
  • 1 1/2 tsp fine sea salt
  • freshly ground black pepper
  • 1/2 cup full fat coconut milk
  • 1 cup chopped kale stems removed
  • 1 tbsp pure maple syrup
  • Cooked rice, quinoa, or Easy Cauliflower “Rice” for serving
  • chopped fresh cilantro for garnish
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 4 minutes
Servings
4 serving
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 yellow onion chopped
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 3 cups Water
  • 2 sweet potatoes cut into 1-inch chunks
  • 2 carrots peeled and chopped
  • 1 cup red lentils (see Note)
  • 1 1/2 tsp fine sea salt
  • freshly ground black pepper
  • 1/2 cup full fat coconut milk
  • 1 cup chopped kale stems removed
  • 1 tbsp pure maple syrup
  • Cooked rice, quinoa, or Easy Cauliflower “Rice” for serving
  • chopped fresh cilantro for garnish
Votes: 14
Rating: 4.71
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe 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.

15 replies
  1. Shannon Macdonald
    Shannon Macdonald says:

    I enjoyed this quick dish. I left out the maple syrup, no need for me. Also I made only once so far and added another sweet potato but thought I could also
    add at least another carrot or more veggies next time.

  2. Jayrenee30
    Jayrenee30 says:

    I made this dish and loved it, but subsituted the coconut milk for soy as several family members are allergic and i used baby spinach instead kale. I used veggie broth instead of water. Next time I’ll add more veggies to it.

  3. Samx3shaw
    Samx3shaw says:

    Made it tonight – sub kale with spinach and added Gram Masala spice at the end. My boyfriend also added Chili Flakes. But overall good.

  4. Okinstant
    Okinstant says:

    Made this for my meat eater family, I added more curry powder and substituted cooked cauliflower for kale. It was very good!

  5. Rachelsecody
    Rachelsecody says:

    This dish is really yummy and my kids loved it. Win all the way. Would like to add chicken next time

  6. mharnett
    mharnett says:

    I enjoyed this but kept getting the burn message as the lentils kept sticking to the bottom. I used more water than it called for. Dont know why.

  7. pastinky
    pastinky says:

    I made this last night & it was delicious. I added more curry than called for as I’m a curry nut. I also did not add the maple syrup which actually states optional in Megan’s cookbook as I didn’t need it to be sweet.

  8. Tifini
    Tifini says:

    This is actually the first recipe that I’ve ever made in my Instant Pot! It is great! I just used what I already had at home. Red onion, 3 sweet potatoes, extra kale, and no maple syrup. I also used Veggie Better Than Bouillon in place of water, and regular 2% milk instead of coconut milk. I will totally make again!

  9. Lyna
    Lyna says:

    I love this recipe! So nutritionally dense and easy to make. It also reheats well which has earned it a place in my regular rotations of bath food I make for work lunches.

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