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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.
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 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I only have tinned spinach. Could this be used instead of fresh spinach?
Yes
Followed the recipe..cut the eggplant biggish. Only 6 minutes in instant pot. But still the eggplants were mushy and all broken down. I use a 3 qt IP Tasted good so will give it another try with less water and less IP time
Might be the type of eggplant. Yes try lesser cook time. You can also bake the eggplant separately and add in after opening the lid and simmer for a minute. This way eggplant will hold its shape .
Delicious! Easy dinner, perfect for a weeknight. I used a can of diced tomatoes
Thank you for commenting!
So incredibly delicious!! Definitely making a double batch next time so we actually get leftovers. Would this freeze well or is there any ingredient you would leave out when freezing?
yay! yes, it will freeze
Very glad i found this recipe. I’m not too fond of eggplant but absolutely love this recipe. It will be in our family’s rotation from now on. Ty for sharing.
wow, thank you! so special!
Tasted good but cook time was way too long. I cut it in half (to 6 minutes) based on my previous experience with these types of root veggies (sweet potato and carrots) and soaked lentils, and everything still turned to mush, including the brown soaked lentils, which had no bite at all. Maybe next time I’ll try 3 minutes?
How long were the lentils soaked?
I followed the recipe exactly, maybe 15-20 minutes is all. I’ve never soaked green or brown lentils before putting in the instant pot and they always cook in ~6 min.
The cook time is for slightly mushy lentils. Most dals have mushy lentils or they disintegrate and that is expected in dals and Indian dal curries . The veggies don’t disintegrate unless you mix them vigorously after owning the lid. You can pressure cook for 6 mins for the lentil texture you prefer.
This is a great recipe to use up some of my garden goodies this time of year. I subbed powdered ginger for fresh since I didn’t have any fresh on hand. Healthy, easy to make, and most importantly—DELICIOUS. Another fantastic recipe!
good to know – glad that youu liked it
This was so good! I made it last night with a variety of root veg and dried ginger as I was out of fresh: it was really tasty and satisfying over brown basmati on a cold winter night. Thank you!
I made the instant pot version and the consistency was just right.
Yay
so yummy thank you. loved the sweet potato, made the dish. I added a 1/2 C coconut milk because I had it.
Awesome !