Instant Pot Eggplant Sweet Potato Lentil Curry. Mung Beans, lentils, spices, sweet potato and eggplant make a filling curry or soup. Use other veggies of choice. Vegan Gluten-free Soy-free Nut-free Recipe. Make it in a saucepan or InstantPot Pressure Cooker. Easily made oil-free.
This 1 Pot Sweet Potato Eggplant and Lentil Curry is easy, flavorful and comes together quickly. I make variations of this often with brown or green lentils, green mung beans, a combination of the two, different veggies and spices. The combination of earthy lentils, hearty mung beans and veggies like eggplant and sweet potato makes for an amazing meal. Use any veggies of choice.
Serve this hearty warming bowl as a soup or as dal with rice or grains or flatbread. Make it with various spice blends as garam masala or berbere or baharat (from my book (get both now with holiday deals and super low prices!).
See video below for the curry with brown lentils and mung beans.
More Instant Pot Recipes
- Instant Pot Vegan Butter Chickin(soycurls). GF
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Mushroom Matar Masala GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
- Eggplant Sambhar – Eggplant Split pea soup
- Aloo Gobi – Spiced potato and cauliflower
When doubling soups and curries, double everything except water. Use atleast quarter amount less than double, so 3.5 cups water when doubled. 3 cups for thicker consistency.
Video:
Instant Pot Sweet Potato Lentil Curry
Ingredients
- 3/4 cup (155.25 g) 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 (0.5 ) onion chopped
- 4 cloves of garlic chopped
- an inch of ginger chopped
- 1/2 (0.5 ) or 1 hot green chile chopped
- 1/4 tsp (0.25 tsp) turmeric
- 1/2 to 1 tsp garam masala
- 1/2 tsp (0.5 tsp) ground cumin or ground coriander
- 15 oz tomatoes (2 medium tomatoes, chopped
- 1 cup (1 ) (heaping) chopped eggplant , or use other hearty vegetables of choice
- 1 cup (133 g) cubed sweet potatoes
- 3/4 tsp (0.75 tsp) salt
- 2 cups (500 ml) water 3 cups for saucepan
- a big handful of spinach
- cayenne and lemon/lime to taste
- pepper flakes for garnish
Instructions
- Soak the lentils if you havent already and get the ingredients ready, Switch the IP to saute. Add oil and let it get hot.
- Add onion, garlic, ginger, chile and a pinch of salt. Cook for 2 to 3 minutes, stir frequently.
- Add spices and mix in. Add tomatoes and cook for 4 to 5 minutes. Mash larger pieces.
- Add the veggies, salt, lentils and water and mix in.
- Close the lid, to sealing, and cook on manual for 11 to 12 minutes (on high pressure). Let the pressure release naturally.
- 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).
- Serve with flatbread or rice/cooked grains or as a soup with crackers.
Video
Notes
Nutrition
so yummy thank you. loved the sweet potato, made the dish. I added a 1/2 C coconut milk because I had it.
Awesome !
Vegan Richa recipies are better described than any nyt recipe and as a almost Vegan convert always a great meal
Thanks for this delicious and easy recipe. This is now a common dish in our kitchen menu . We have tried making it with different lentils and veggies and comes out good everytime.
Excellent . thank you
Delicious. The organic box came in and in it there were eggplants, sweet potatoes, hot peppers and spinach, among other vegs. So I made this and ate it on some cooked plain potatoes. I had everything minus the fresh ginger so I used powdered ginger. This is very good. The only thing is I used 1 small green hot pepper and the dish came out a tad too hot for my taste, the lemon juice did a good job of toning the heat down a bit, next time I’ll use less hp.
Awesome
Hi when you talk about High Pressure
Are you talk about Soup High Pressure select or
High Pressure select?!
Thank
RG
It’s regular pressure cook or manual button. It defaults to high pressure but if yours doesn’t then select high pressure
I loved this recipe! It was perfect as written and a great all-in-one vegan meal – especially on those days I need some extra protein after a workout. LOVE!
wow. thank you so much. Perfect!!
Do you use whole or split mung beans for this recipe?
I used the whole green in this recipe but, I make variations of this often with brown or green lentils, green mung beans, a combination of the two, different veggies and spices.
This is the first time I have made one of your curries and I’m very new to IP cooking. I found the end product very liquidy – more like a soup? Could you please confirm if that is the anticipated consistency and how to thicken it up? Can’t wait to make more of your vegan dishes! Thank you in advance for your reply <3
It is soupy and it thickens as it cools. But lentils vary so maybe it was spicier for you. Just blend up some of the soup and mix in to thicken
Delicious – doubled the recipe and had no regrets (used 1.5 cups of water). Used carrots instead of eggplant and added extra veggies.
Love your recipes and I’m eager to try this one. I’m curious though. Why soak the lentils?
It is not required. Helps with digestion and cooking time.
(Just another one of vegan richa’s recipes that is:). quick, (even without an instapot) easy, nutritious, but more importantly than all of that, DELICIOUS! It warmed my SOUL! ❤️❤️❤️ Don’t believe me??? Make it for yourself, and find out! 💕 her recipes, they never disappoint! 🙏 vegan Richa 😘
I just made this recipe for the first time, and it was so unbelievably amazing! It is the best Indian meal that I have made (not that I’ve made a lot yet LOL)! I can’t even get over the flavor! I really appreciate the recipes that you have posted. I am newer to your site, but everything I have made so far has far exceeded by expectations! Thank you!
awesome!! So glad you found the site!
I just made this recipe and loved it. A wonderful combination of flavors and textures. I used sprouted green lentils which cook in about 5 minutes and don’t need soaking. Thanks Vegan for keeping me vegan with such great recipes!
I made this a couple of days ago and it is fabulous!!!
Thanks!
Richa, this recipe was awesome! I was looking for a one pot meal to whip up tonight and happened to have eggplants + tomatoes + sweet potatoes (it is so rare that I have all ingredients on hand for a recipe ahaha!). Anyways, I loved it so so much. Even though it is the summer, served on a bed of quinoa and with a side of salad, this curry is absolutely delicious! Thank you for sharing.
yay!
It is cooking away in the Instant Pot right now and am going to serve it over teff porridge. I already know it’s going to be amazing and will be posting the finished dish on Instagram! Love Love your recipes!
Edit: I have posted on Instagram and now am eating. It’s off-the-chart delicious!
yay! i saw it. looks fab!
Hi Rocha, planning on making this tonight. If I want to use coconut milk, how should I adjust the water added? Planning on doubling the recipe!
you can use all coconut milk for the water or half water half coconut milk
It was a dream!!! I’m honestly in shock by how good it turned out. Thank you so much, Richa! <3
🙂
It is cooking away in the Instant Pot right now and am going to serve it over teff porridge. I already know it’s going to be amazing and will be posting the finished dish on Instagram! Love Love your recipes!
I made this tonight and was surprised by how addicting and delicious this was! I kept taking spoonful after spoonful as it was cooling off for the fridge. I absolutely loved this, thank you! We are not vegan, but try to have a vegan dish at least once a week. This will be in regular rotation.
thats awesome! its just regular everyday indian meal. a lot of such indian dishes by default vegan anyway
I would like to unsubscribe please.
from what?
This was delicious! I used a 14.5-oz can of diced tomatoes and unpeeled Chinese eggplant. Only had 1/2 C green lentils so had to use 1/4 C red lentils – still turned out well. My 5-year-old ate it without complaints – normally any dish with tomatoes induces meltdowns. I loved the flavors and the spinach was a great addition – nice to get some greens in there. I don’t think anyone noticed the eggplant.
Also, I didn’t soak the lentils and the texture turned out fine
awesome!
Hi Richa! I made this last night, and it was amazing!! Thanks so much! I’m having the leftovers for lunch today, and it’s even tastier than last night! What a winner recipe!
yay!
Hi Richa: I’m not sure what I’m doing wrong, but this is the third time this happened. Each time I make one of the IP dishes it comes out overcooked. I even reduced the time to 10 mins for this one but ran into the same problem. I have the IP-DUO does that have something to do with it? Or should the pressure be low pressure? I really want these recipes to work out
Can you explain overcooked? is it that the lentils are mushy or the veggies? Maybe its the type of the lentils.
Should I salt and press the eggplant prior to placing in the IP or does the added water help with the cooking?
you dont need to salt the eggplant. There is enough water and pressure to cook it well.
Loved this! I just got my IP. Seems to be a shortage of vegan IP recipes out there. Post more if you can!
Awesome! here you go https://www.veganricha.com/category/instant-pot
Yummm! Do you think soaked adzuki beans would work in place of lentils?
Adzuki beans probably need 15 to 20 minutes cooking time and the veggies will overcook in that much time. You can precook the beans and use the cooked beans in the recipe, reduce the water to half, and cook on manual for 3 mins.
This is a new recipe staple! I cannot wait to make this dish again!
For the tomatoes, do you mean “15 oz tomatoes equals 2 tomatoes chopped” OR a 15 oz can of chopped tomatoes or 2 tomatoes chopped? The ingredients list says ” 15 oz tomatoes 2 tomatoes, chopped”
Thank you for the recipe!
oh it should say “or”. Yes 2 juicy medium-large tomatoes should yield that much.
LOVED this recipe. One of my first IP recipes and I will definitely be making this on a regular basis.
I didn’t soak the lentils in advance and it still came out perfectly! Did 12 minutes high pressure – will make it at 11 minutes next time.
I added a green bell pepper and extra ginger. Can’t wait to add mushrooms and carrots as well.
Thanks for this amazing recipe!!!
Awesome!
If you double the ingredients should you double the water?
i would do 1.5 times water or slightly more thank 1.5 times, when doubling. everything else doubles
I was wondering what the serving size is? it says 4 servings but I was unable to locate how much a serving for 200 calories was.
Thank you so much! I love this website so much! I use it every week.
its for 1 of 4 serves. Multiply the values by 4. thats for the whole dish, then divide it based on how many servings you want
All I need to say is yummmmm!!!!! It was our dinner last night.
FABULOUS! I doubled the recipe except the for the water and only used 1 tsp salt.
Now we have enough for another night. Soooooo good!
Thank You as always.
I just made this and it was among the best of my curries. I used red lentils a bit of cumin AND coriander, lots more ginger than was called for, coconut cream and olive oil and a bit of lemon juice when serving.
I did not follow the amounts but did follow the ideas of what to put in, plus a bit extra on my own – eggplant, sweet potato, rutabaga, red lentil, bok choy, a can of tomatos, a green pepper and onion, and the spices. It was pretty fast and easy.
Sorry Richa I just saw the 2cups in the instructions! All is well!
When I add the lentils to the insta pot how much water! Help! You didn’t say and I’m in the middle of making it right now!
This was great last night. Can’t wait to eat the leftovers! Thanks Richa.
yay!
Could this be made in a slow cooker I wonder?
Sure. use the setting for lentils.
Thanks Richa for another fabulous recipe. Got to make this!
How delicious! I would eat two or three (shhh) AMAZING servings of this meal! I love how easy it is as well!
My feeling exactly. I am so grateful for Richa to post these amazingly delicious and easy to make recipes.
I did not make this in an Insta pot, but in a large saucepan and simmered for an hour or so. I did add a can of coconut milk and some green curry paste at the end. Also no eggplant but lots of cauliflower. Sooooo good!