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.
Preparation Time10 min
Cooking Time27 min
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 1 tablespoon curry powder
- 1 teaspoon 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 teaspoon fine sea salt
- Freshly ground black pepper
- 1/2 cup full-fat coconut milk
- 1 cup chopped kale, stems removed
- 1 tablespoon pure maple syrup (optional)
- Cooked rice, quinoa, or Easy Cauliflower “Rice” (page 56), for serving
- Chopped fresh cilantro, for garnish
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.
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.
Per Serving (curry only): Calories 259, Fat 8g, Carbohydrates 37g, Fiber 7g, Protein 10g
Read NextStuffed Duck with Napa Cabbage
Reprinted with permission from The Fresh & Healthy Instant Pot Cookbook, by Megan Gilmore, copyright 2018 Megan Gilmore. Published by Ten Speed Press, a division of Penguin Random House LLC.