Instant Pot Sweet Potato Lentil Curry - satisfying, comforting and loaded with veggies. Sweet potato, cauliflower and red lentils in a spicy coconut sauce. So good!
If you're idea of a perfect weeknight dinner involves throwing all your ingredients into one pot, pressing a few buttons and coming back to an aromatic meal, then this dish should be right up your ally.
I make this meal at least once a week especially in the colder months. Even some (not all) of my picky eaters and my meat loving husband eat it. Win!
It's satisfying without being too heavy, the veggies give it just enough texture and the chili powder gives it a nice spicy kick without being overwhelming.
Served over white rice with a piece of naan bread and you have yourself a delicious, healthy meal.
For this sweet potato curry, you will only need few ingredients, and most are pantry staples. They can all be added to the instant pot without sauteing.
- sweet potato
- red onion
- red lentils
- tomato sauce
- coconut cream
- chili powder
- turmeric powder
- olive oil
See recipe card for quantities.
Peel and cut sweet potatoes into 1 inch cubes
Wash and cut cauliflower into florets
Finely chop onion
Add tomato sauce, coconut cream, water, spices and salt to instant pot
Stir until everything is combined
Seal lid of the instant pot and set to 4 min on pressure cook
Let the instant pot come to pressure and cook
After cook time is over immediately release the pressure manually
Carefully open the lid and stir
Let curry cool and veggies soften for 5 minutes
Serve over rice or with naan bread
This recipe is versatile and can be adapted
- Sweet potato - instead of sweet potato, you can use butternut squash
- Lentils - you could use green or French lentils, but you will have to increase cook time to 5 min
- Coconut Cream - replace with coconut milk and only add 1 cup of water
- Spicy - add more chili powder or hot sauce
- Kid friendly - my kids don't like garlic, so I leave it out and only add half the amount of chili powder
- Freezer friendly - freeze ingredients uncooked and put everything in instant pot
- Stovetop version - no instant pot, no problem. See stovetop directions in recipe card
This recipe comes out great in an Instant Pot (affiliate link).
Store in an airtight container in the fridge for up to 3 days.
You could freeze the curry, but the veggies will get very soft. I recommend freezing the uncooked ingredients (see recipe card).
- Place all ingredients in the Instant Pot. Cook on high pressure for 4 minutes. Quick release the pressure to prevent overcooking the veggies.
- Stir and season with more salt, or more chili powder. Give it a few minutes to cool and thicken slightly. Serve over rice.
- Freezer Meal Version:
1. Freeze Together:
half of an onion, diced
2 cloves garlic, minced
2 cups cauliflower, cut into florets
2 cups squash, cut into cubes
½ cup red lentils
1 teaspoon chili powder
1 teaspoon turmeric optional
1 14-ounce can tomato sauce (full salt)
1 6-ounce can coconut cream (unsweetened)
1 teaspoons kosher salt
2. Place in Instant Pot and add 1 ½ cups of water + 1 tablespoon olive oil. 5 min on High Pressure + quick release
- Stovetop Version: sauté the onion and garlic in a little bit of olive oil, add vegetables, lentils, and liquids, and simmer for 10 minutes or until everything is tender. Keep over low heat to let it gradually thicken as the vegetables break down.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 931mgCarbohydrates: 42gFiber: 7gSugar: 30gProtein: 7g