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Instant Pot Eggplant Sweet Potato Lentil Curry

November 25, 2017 By Richa 71 Comments

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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.

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

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. 

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

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.

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

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

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

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
4.92 from 24 votes

Instant Pot Sweet Potato Lentil Curry

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
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.

 

Filed Under: daal, fall, gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course, main course:India, soy free Tagged With: pressure cooker, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Angela says

    November 25, 2017 at 4:35 pm

    5 stars
    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!

    Reply
  2. Cassie Autumn says

    November 25, 2017 at 8:57 pm

    How delicious! I would eat two or three (shhh) AMAZING servings of this meal! I love how easy it is as well!

    Reply
    • Régine Bohar says

      November 26, 2017 at 4:25 pm

      5 stars
      My feeling exactly. I am so grateful for Richa to post these amazingly delicious and easy to make recipes.

      Reply
  3. Nina says

    November 26, 2017 at 2:12 am

    5 stars
    Thanks Richa for another fabulous recipe. Got to make this!

    Reply
  4. Susan says

    November 26, 2017 at 10:20 am

    Could this be made in a slow cooker I wonder?

    Reply
    • Richa says

      November 28, 2017 at 11:20 am

      Sure. use the setting for lentils.

      Reply
  5. Sue says

    November 27, 2017 at 7:18 am

    5 stars
    This was great last night. Can’t wait to eat the leftovers! Thanks Richa.

    Reply
    • Richa says

      November 27, 2017 at 10:27 am

      yay!

      Reply
  6. Carol says

    November 30, 2017 at 5:04 pm

    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!

    Reply
  7. Carol says

    November 30, 2017 at 5:06 pm

    Sorry Richa I just saw the 2cups in the instructions! All is well!

    Reply
  8. Susan Rogan says

    November 30, 2017 at 6:05 pm

    5 stars
    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.

    Reply
  9. Carol says

    November 30, 2017 at 6:38 pm

    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.

    Reply
  10. Diane says

    December 1, 2017 at 5:49 am

    5 stars
    All I need to say is yummmmm!!!!! It was our dinner last night.

    Reply
  11. Cassi Montgomery says

    December 5, 2017 at 12:55 pm

    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.

    Reply
    • Richa says

      December 5, 2017 at 1:12 pm

      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

      Reply
  12. Debra says

    December 16, 2017 at 6:42 am

    If you double the ingredients should you double the water?

    Reply
    • Richa says

      December 16, 2017 at 11:43 am

      i would do 1.5 times water or slightly more thank 1.5 times, when doubling. everything else doubles

      Reply
  13. TJ says

    December 17, 2017 at 11:44 pm

    5 stars
    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!!!

    Reply
    • Richa says

      December 18, 2017 at 12:03 am

      Awesome!

      Reply
  14. Amy says

    December 30, 2017 at 7:05 am

    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!

    Reply
    • Richa says

      December 30, 2017 at 11:02 am

      oh it should say “or”. Yes 2 juicy medium-large tomatoes should yield that much.

      Reply
  15. Rachel DellaRocco says

    January 1, 2018 at 3:29 pm

    5 stars
    This is a new recipe staple! I cannot wait to make this dish again!

    Reply
  16. Sarah says

    January 5, 2018 at 8:42 am

    Yummm! Do you think soaked adzuki beans would work in place of lentils?

    Reply
    • Richa says

      January 5, 2018 at 9:52 am

      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.

      Reply
  17. Kelly friesch says

    January 5, 2018 at 3:44 pm

    5 stars
    Loved this! I just got my IP. Seems to be a shortage of vegan IP recipes out there. Post more if you can!

    Reply
    • Richa says

      January 5, 2018 at 5:33 pm

      Awesome! here you go https://www.veganricha.com/category/instant-pot

      Reply
  18. Scott says

    January 18, 2018 at 12:04 pm

    4 stars
    Should I salt and press the eggplant prior to placing in the IP or does the added water help with the cooking?

    Reply
    • Richa says

      January 18, 2018 at 12:52 pm

      you dont need to salt the eggplant. There is enough water and pressure to cook it well.

      Reply
  19. kirsten says

    February 26, 2018 at 3:50 pm

    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

    Reply
    • Richa says

      February 27, 2018 at 11:27 pm

      Can you explain overcooked? is it that the lentils are mushy or the veggies? Maybe its the type of the lentils.

      Reply
  20. Maneesha says

    March 28, 2018 at 10:21 am

    5 stars
    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!

    Reply
    • Richa says

      March 28, 2018 at 11:07 am

      yay!

      Reply
  21. IPnewbie says

    June 21, 2018 at 8:47 pm

    5 stars
    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.

    Reply
    • IPnewbie says

      June 21, 2018 at 9:11 pm

      Also, I didn’t soak the lentils and the texture turned out fine

      Reply
      • Richa says

        June 21, 2018 at 11:30 pm

        awesome!

        Reply
  22. Deborah Butler says

    June 23, 2018 at 8:01 am

    I would like to unsubscribe please.

    Reply
    • Richa says

      June 23, 2018 at 12:54 pm

      from what?

      Reply
  23. Geeves says

    September 23, 2018 at 6:14 pm

    5 stars
    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.

    Reply
    • Richa says

      September 23, 2018 at 8:47 pm

      thats awesome! its just regular everyday indian meal. a lot of such indian dishes by default vegan anyway

      Reply
  24. Kerry says

    January 2, 2019 at 3:00 pm

    5 stars
    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!

    Reply
  25. Kerry says

    January 2, 2019 at 3:37 pm

    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!

    Reply
    • Richa says

      January 2, 2019 at 6:04 pm

      yay! i saw it. looks fab!

      Reply
    • Abby says

      January 10, 2020 at 8:19 pm

      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!

      Reply
      • Richa says

        January 10, 2020 at 9:41 pm

        you can use all coconut milk for the water or half water half coconut milk

        Reply
        • Abigail says

          January 11, 2020 at 9:00 pm

          It was a dream!!! I’m honestly in shock by how good it turned out. Thank you so much, Richa! <3

          Reply
          • Richa says

            January 12, 2020 at 11:43 am

            🙂

  26. Murielle Banackissa says

    June 26, 2019 at 5:45 pm

    5 stars
    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.

    Reply
    • Richa says

      June 26, 2019 at 6:03 pm

      yay!

      Reply
  27. GG says

    September 2, 2019 at 4:03 pm

    5 stars
    I made this a couple of days ago and it is fabulous!!!

    Reply
    • Richa says

      September 2, 2019 at 8:07 pm

      Thanks!

      Reply
  28. Anne Burich says

    October 17, 2019 at 9:55 pm

    5 stars
    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!

    Reply
  29. Kimberly says

    November 12, 2019 at 4:32 pm

    5 stars
    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!

    Reply
    • Richa says

      November 12, 2019 at 5:14 pm

      awesome!! So glad you found the site!

      Reply
  30. Jenny Riley-Lemay says

    December 14, 2019 at 2:35 pm

    5 stars
    (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 😘

    Reply
  31. Esther says

    February 22, 2020 at 3:56 am

    Love your recipes and I’m eager to try this one. I’m curious though. Why soak the lentils?

    Reply
    • Richa says

      March 7, 2020 at 6:20 pm

      It is not required. Helps with digestion and cooking time.

      Reply
  32. Zoe says

    March 27, 2020 at 5:32 pm

    5 stars
    Delicious – doubled the recipe and had no regrets (used 1.5 cups of water). Used carrots instead of eggplant and added extra veggies.

    Reply
  33. Gelli says

    May 3, 2020 at 1:04 am

    4 stars
    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

    Reply
    • Richa says

      May 3, 2020 at 5:25 am

      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

      Reply
  34. Samiksha says

    July 13, 2020 at 8:48 am

    Do you use whole or split mung beans for this recipe?

    Reply
    • Vegan Richa Support says

      July 13, 2020 at 5:30 pm

      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.

      Reply
  35. Shilpa R. says

    July 13, 2020 at 6:41 pm

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      July 14, 2020 at 10:28 am

      wow. thank you so much. Perfect!!

      Reply
  36. RG says

    September 20, 2020 at 9:10 am

    Hi when you talk about High Pressure
    Are you talk about Soup High Pressure select or
    High Pressure select?!
    Thank
    RG

    Reply
    • Richa says

      September 20, 2020 at 12:04 pm

      It’s regular pressure cook or manual button. It defaults to high pressure but if yours doesn’t then select high pressure

      Reply
  37. Keren says

    October 21, 2020 at 4:19 am

    5 stars
    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.

    Reply
    • Richa says

      October 21, 2020 at 11:30 am

      Awesome

      Reply
  38. Jay says

    January 12, 2021 at 8:13 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      January 14, 2021 at 5:29 pm

      Excellent . thank you

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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