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- 2 medium sweet potatoes, peeled and cubed - 1 cup dried green or brown lentils, rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons olive oil - 1 cup fresh spinach or kale, roughly chopped - Juice of 1 lime - Fresh cilantro for garnish This recipe is plant-based and rich in nutrients. Sweet potatoes provide fiber and vitamins. Lentils add protein and minerals. Coconut milk gives a creamy texture without dairy. The dish is gluten-free, making it safe for those avoiding gluten. You can swap sweet potatoes for butternut squash if you prefer. If you have red lentils, those work too, but adjust the cooking time since they cook faster. Instead of coconut milk, try cashew cream for a different flavor. Use any leafy green you like, like collard greens, if spinach or kale is not available. First, gather your ingredients. You need sweet potatoes, lentils, onion, garlic, ginger, coconut milk, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, salt, black pepper, olive oil, spinach or kale, lime, and cilantro. Peel and cube the sweet potatoes. Rinse the lentils to remove any dust. Chop the onion finely, mince the garlic and ginger, and set them all aside. 1. Press the Sauté button on your Instant Pot. Add olive oil to the pot and let it heat. 2. Once hot, add the chopped onion. Cook until it turns translucent, which takes about 3-4 minutes. 3. Stir in the minced garlic and ginger. Cook for another minute until they smell great. 4. Add the spices: curry powder, turmeric, cumin, salt, and black pepper. Mix well and cook for 30 seconds to let the flavors blend. 5. Now, add the cubed sweet potatoes, rinsed lentils, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir everything well to combine. 6. Close the lid and set the vent to sealed. Select Manual or Pressure Cook and set it for high pressure for 15 minutes. 7. After cooking, let the pressure release naturally for about 10 minutes. Then, do a quick release for any remaining pressure. Open the lid and stir in the chopped spinach or kale. Add the lime juice and mix until the greens are wilted. Taste your curry and adjust the seasonings if needed. Finally, garnish with fresh cilantro before serving. Enjoy your delicious Instant Pot sweet potato lentil curry! To boost flavor in your sweet potato lentil curry, try these simple tips: - Use fresh spices. Fresh spices have more punch than old ones. Buy whole spices and grind them yourself for the best taste. - Add a pinch of sugar. A little sugar can balance the curry's spices and bring out the sweet potato flavor. - Incorporate acid. A splash of vinegar or more lime juice can brighten the dish. Add it just before serving for the best effect. - Fresh herbs matter. Fresh cilantro not only looks great but also adds a burst of flavor. Toss it in right before serving. Using the Instant Pot can make cooking easier and faster. Here are some tips to get the best results: - Layer ingredients. Place harder veggies like sweet potatoes at the bottom. This ensures they cook evenly and don’t turn mushy. - Don’t skip the sauté step. Sautéing the onions, garlic, and spices first adds depth to the flavor. It makes a big difference! - Natural release is key. Allowing for a natural pressure release helps the flavors meld better. It also keeps your lentils from getting too soft. - Check for doneness. Always taste before serving. If you want it thicker, you can sauté it again to reduce the liquid. Here are some common mistakes that can ruin your curry: - Not rinsing lentils. Rinsing lentils removes dirt and any bitter taste. Don’t skip this step! - Overcooking sweet potatoes. Sweet potatoes can get mushy if you cook them too long. Stick to the recommended time. - Ignoring seasoning adjustments. Always taste your curry before serving. You may want to adjust salt or spices. - Using old ingredients. Check your spices and canned goods. Old ingredients can dull the flavor of your curry. {{image_2}} You can switch up the veggies in your curry. Add carrots, bell peppers, or peas. Each brings a new taste and texture. If you use frozen vegetables, add them during the last few minutes of cooking. This keeps them bright and fresh. You can also try zucchini or cauliflower for a twist. These options add color and flavor. Want to add protein? Chickpeas are a great choice. They blend well with the sweet potatoes and lentils. You can also add cooked chicken or tofu for more variety. If you use meat, add it before sealing the lid. This helps the flavors combine. For a vegan option, stick with lentils and chickpeas. They fill you up and keep the dish hearty. Love heat? Add fresh chili peppers or cayenne pepper. Start small, then taste as you go. If you prefer a milder curry, skip the extra heat. You can also add a touch of honey to balance the spice. This adds sweetness without losing the curry flavor. Adjust the spices to match your taste. Making it your own is part of the fun! After you enjoy your Instant Pot sweet potato lentil curry, let it cool. Then, transfer the leftovers into an airtight container. You can store it in the fridge for up to 4 days. Make sure to keep it sealed to prevent it from drying out or absorbing other smells. When you're ready to eat the leftovers, you have a few options. You can reheat it on the stove over medium heat until hot. Stir it often to heat evenly. You can also use the microwave. Place the curry in a microwave-safe bowl and cover it. Heat it for 1-2 minutes. Stir halfway to ensure even heating. If you want to save some for later, freezing is a great option. Allow the curry to cool completely. Then, pour it into a freezer-safe container or bag. Leave some space at the top, as it will expand when frozen. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use other lentils like red or black. Each type cooks differently. Red lentils cook faster and become mushy. Green or brown lentils hold their shape better. If you use red lentils, adjust the cooking time to about 10 minutes. This recipe is already vegan! It uses coconut milk for creaminess. You can add more veggies or legumes for extra protein. Chickpeas or peas work well. Just make sure to keep the broth vegetable-based. This curry pairs well with rice or quinoa. You can also serve it with warm naan bread. For added crunch, try a side salad. A refreshing cucumber or tomato salad complements the spices nicely. This blog post covered all you need to know about Sweet Potato Lentil Curry. We explored key ingredients, dietary info, and substitutions for any restrictions. You learned step-by-step instructions for easy preparation, cooking, and finishing touches. The tips shared will help boost flavor and avoid common mistakes. Remember, you can customize your curry with veggies, proteins, and spices. Store leftovers correctly for later enjoyment. Now you can enjoy this tasty dish and impress your friends and family. Happy cooking!

Instant Pot Sweet Potato Lentil Curry

Indulge in the vibrant flavors of Instant Pot Sweet Potato Lentil Curry! This easy recipe combines sweet potatoes, lentils, and aromatic spices for a delicious, healthy meal ready in just 40 minutes. Perfect for busy weeknights, this dish is packed with nutrients and satisfying warmth. Click through to discover step-by-step instructions and enjoy a comforting bowl of goodness that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 cup dried green or brown lentils, rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 cups vegetable broth

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 cup fresh spinach or kale, roughly chopped

Juice of 1 lime

Fresh cilantro for garnish

Instructions
 

Press the Sauté button on the Instant Pot and add olive oil. Once hot, add chopped onions and cook until translucent, about 3-4 minutes.

    Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

      Add in the curry powder, turmeric, cumin, salt, and black pepper. Stir to combine and cook for another 30 seconds.

        Add the cubed sweet potatoes, rinsed lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir everything together.

          Close the lid, set the vent to sealed, and select Manual or Pressure Cook on high pressure for 15 minutes.

            After cooking, allow for a natural release of pressure for about 10 minutes, then perform a quick release for any remaining pressure.

              Open the lid and stir in the chopped spinach or kale and the lime juice until the greens are wilted.

                Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4