Instant Pot Eggplant Sweet Potato Lentil Curry

Name: Instant Pot Sweet Potato Lentil Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup 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 onion (chopped); 4 cloves of garlic (chopped); an inch of ginger (chopped); 1/2 or 1 hot green chile (chopped); 1/4 tsp turmeric; 1/2 to 1 tsp garam masala; 1/2 tsp ground cumin or ground coriander; 15 oz tomatoes ((2 medium tomatoes, chopped); 1 cup (heaping) chopped eggplant (, or use other hearty vegetables of choice); 1 cup cubed sweet potatoes; 3/4 tsp salt; 2 cups water (3 cups for saucepan); a big handful of spinach; cayenne and lemon/lime to taste; pepper flakes for garnish

November 25, 2017 By Richa 61 Comments

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

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 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. #vegan #glutenfree #soyfree #veganricha

Print Recipe

4.91 from 21 votes

Instant Pot Sweet Potato Lentil Curry

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main, Main Course, Soup

Cuisine: Gluten-free, Vegan

Servings: 4

Calories: 200kcal

Author: Vegan Richa

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

To make in a saucepan: Follow steps 1 to 3 in a saucepan. Add eggplant, lentils, salt and 3 cups of water instead of 2. Partially cover and cook for 20 minutes. Then add sweet potatoes and mix in. Continue to cook for another 15+ minutes (total 35 to 45 minutes) or until lentils are tender.

Nutrition is 1 of 4 serves

Nutrition

Nutrition Facts

Instant Pot Sweet Potato Lentil Curry

Amount Per Serving

Calories 200 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 469mg20%

Potassium 786mg22%

Carbohydrates 36g12%

Fiber 14g58%

Sugar 6g7%

Protein 11.5g23%

Vitamin A 5640IU113%

Vitamin C 19.4mg24%

Calcium 53mg5%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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