Speedy Sweet Potato Curry
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.
Servings Prep Time
4serving 10minutes
Cook Time
Servings Prep Time
4serving 10minutes
Cook Time
  • 1tbsp extra-virgin olive oil
  • 1 yellow onionchopped
  • 1tbsp curry powder
  • 1tsp ground ginger
  • 3cups Water
  • 2 sweet potatoescut into 1-inch chunks
  • 2 carrotspeeled and chopped
  • 1cup red lentils(see Note)
  • 1 1/2tsp fine sea salt
  • freshly ground black pepper
  • 1/2cup full fat coconut milk
  • 1cup chopped kalestems removed
  • 1tbsp pure maple syrup
  • Cooked rice, quinoa, or Easy Cauliflower “Rice”for serving
  • chopped fresh cilantrofor garnish
  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


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.