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
Angela says
November 25, 2017 at 4:35 pmI 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!
Cassie Autumn says
November 25, 2017 at 8:57 pmHow delicious! I would eat two or three (shhh) AMAZING servings of this meal! I love how easy it is as well!
Régine Bohar says
November 26, 2017 at 4:25 pmMy feeling exactly. I am so grateful for Richa to post these amazingly delicious and easy to make recipes.
Nina says
November 26, 2017 at 2:12 amThanks Richa for another fabulous recipe. Got to make this!
Susan says
November 26, 2017 at 10:20 amCould this be made in a slow cooker I wonder?
Richa says
November 28, 2017 at 11:20 amSure. use the setting for lentils.
Sue says
November 27, 2017 at 7:18 amThis was great last night. Can’t wait to eat the leftovers! Thanks Richa.
Richa says
November 27, 2017 at 10:27 amyay!
Carol says
November 30, 2017 at 5:04 pmWhen 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!
Carol says
November 30, 2017 at 5:06 pmSorry Richa I just saw the 2cups in the instructions! All is well!
Susan Rogan says
November 30, 2017 at 6:05 pmI 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.
Carol says
November 30, 2017 at 6:38 pmFABULOUS! 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.
Diane says
December 1, 2017 at 5:49 amAll I need to say is yummmmm!!!!! It was our dinner last night.
Cassi Montgomery says
December 5, 2017 at 12:55 pmI 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.
Richa says
December 5, 2017 at 1:12 pmits 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
Debra says
December 16, 2017 at 6:42 amIf you double the ingredients should you double the water?
Richa says
December 16, 2017 at 11:43 ami would do 1.5 times water or slightly more thank 1.5 times, when doubling. everything else doubles
TJ says
December 17, 2017 at 11:44 pmLOVED 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!!!
Richa says
December 18, 2017 at 12:03 amAwesome!
Amy says
December 30, 2017 at 7:05 amFor 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!
Richa says
December 30, 2017 at 11:02 amoh it should say “or”. Yes 2 juicy medium-large tomatoes should yield that much.
Rachel DellaRocco says
January 1, 2018 at 3:29 pmThis is a new recipe staple! I cannot wait to make this dish again!
Sarah says
January 5, 2018 at 8:42 amYummm! Do you think soaked adzuki beans would work in place of lentils?
Richa says
January 5, 2018 at 9:52 amAdzuki 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.
Kelly friesch says
January 5, 2018 at 3:44 pmLoved this! I just got my IP. Seems to be a shortage of vegan IP recipes out there. Post more if you can!
Richa says
January 5, 2018 at 5:33 pmAwesome! here you go https://www.veganricha.com/category/instant-pot
Scott says
January 18, 2018 at 12:04 pmShould I salt and press the eggplant prior to placing in the IP or does the added water help with the cooking?
Richa says
January 18, 2018 at 12:52 pmyou dont need to salt the eggplant. There is enough water and pressure to cook it well.
kirsten says
February 26, 2018 at 3:50 pmHi 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
Richa says
February 27, 2018 at 11:27 pmCan you explain overcooked? is it that the lentils are mushy or the veggies? Maybe its the type of the lentils.
Maneesha says
March 28, 2018 at 10:21 amHi 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!
Richa says
March 28, 2018 at 11:07 amyay!
IPnewbie says
June 21, 2018 at 8:47 pmThis 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.
IPnewbie says
June 21, 2018 at 9:11 pmAlso, I didn’t soak the lentils and the texture turned out fine
Richa says
June 21, 2018 at 11:30 pmawesome!
Deborah Butler says
June 23, 2018 at 8:01 amI would like to unsubscribe please.
Richa says
June 23, 2018 at 12:54 pmfrom what?
Geeves says
September 23, 2018 at 6:14 pmI 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.
Richa says
September 23, 2018 at 8:47 pmthats awesome! its just regular everyday indian meal. a lot of such indian dishes by default vegan anyway
Kerry says
January 2, 2019 at 3:00 pmIt 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!
Kerry says
January 2, 2019 at 3:37 pmIt 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!
Richa says
January 2, 2019 at 6:04 pmyay! i saw it. looks fab!
Abby says
January 10, 2020 at 8:19 pmHi 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!
Richa says
January 10, 2020 at 9:41 pmyou can use all coconut milk for the water or half water half coconut milk
Abigail says
January 11, 2020 at 9:00 pmIt was a dream!!! I’m honestly in shock by how good it turned out. Thank you so much, Richa! <3
Richa says
January 12, 2020 at 11:43 am🙂
Murielle Banackissa says
June 26, 2019 at 5:45 pmRicha, 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.
Richa says
June 26, 2019 at 6:03 pmyay!
GG says
September 2, 2019 at 4:03 pmI made this a couple of days ago and it is fabulous!!!
Richa says
September 2, 2019 at 8:07 pmThanks!
Anne Burich says
October 17, 2019 at 9:55 pmI 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!
Kimberly says
November 12, 2019 at 4:32 pmI 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!
Richa says
November 12, 2019 at 5:14 pmawesome!! So glad you found the site!
Jenny Riley-Lemay says
December 14, 2019 at 2:35 pm(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 😘
Esther says
February 22, 2020 at 3:56 amLove your recipes and I’m eager to try this one. I’m curious though. Why soak the lentils?
Richa says
March 7, 2020 at 6:20 pmIt is not required. Helps with digestion and cooking time.
Zoe says
March 27, 2020 at 5:32 pmDelicious – doubled the recipe and had no regrets (used 1.5 cups of water). Used carrots instead of eggplant and added extra veggies.