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    Home » Recipes » Dinner Recipes

    Instant Pot Red Lentil Curry with Sweet Potatoes

    Published: Aug 16, 2021 by Cassidy Reeser · This post may contain affiliate links.

    2.4K shares
    • 16
    jump to recipe

    If you're looking for a flavorful plant-based dinner idea, look no further than this instant pot red lentil curry! This recipe is packed with healthy, inexpensive ingredients and is ready in just over 30 minutes.

    Overhead view of red lentil curry in a white bowl next to limes.
    Table of Contents hide
    1 Why this recipe works
    2 What you'll need
    3 Red lentils nutrition
    4 Step by step instructions
    5 Customization ideas
    6 Recipe FAQ
    7 Looking for more Instant Pot recipes?
    8 Instant Pot Red Lentil Curry with Sweet Potatoes

    Why this recipe works

    • Dietary-features: vegetarian, vegan, gluten-free, nut-free, soy-free
    • Made with healthy, inexpensive pantry staples
    • Ready in just over 30 minutes (most of which is inactive time)
    • Easy to double and freeze for meal prep

    Seriously, this is a go-to recipe at my house. I always keep a variety of lentils on hand for quick Instant Pot meals (and red lentil veggie burgers!).

    Red lentils cook quickly and really soak up flavor, making them a great option for last-minute dinners.

    What you'll need

    Labeled ingredients used to make red lentil curry.
    • Red or orange lentils: Green and brown lentils do not work here because they have a different cook time.
    • Sweet potato: Choose an orange-flesh sweet potato (Jewel or Garnet).
    • Yellow onion is my go-to but white onion and red onion work in a pinch.
    • Garlic and ginger: Fresh is preferred but ½ teaspoon garlic powder and ginger powder can be used in place of fresh as needed. Add in with the other spices.
    • Curry powder, cumin, ground coriander and cayenne pepper are the main spices. Curry powder comes in many different forms. You can buy a pre-made curry powder (this is the kind that I like to use) or make and customize your own.
    • Full fat coconut milk adds creaminess. Reduced fat can be used for a lower fat meal.
    • Spinach: I use fresh spinach but frozen will work too. Frozen spinach will take a few more minutes to thaw in the hot curry.

    Red lentils nutrition

    Red lentils are a great source of plant-based protein and fiber. A one cup serving of cooked red lentils contains about 17 grams of protein; that's a lot of plant-based protein!

    Lentils are also dense with B vitamins and provide a healthy serving of complex carbohydrates. Red lentils are actually brown lentils with their outer skin removed, much like brown rice and white rice. This causes them to lose their shape much more quickly than brown lentils.

    Sweet potatoes are rich in Vitamin A. The sweet potato skins are full of fiber, potassium and iron, so I leave them on in this curry.

    The sweet potatoes soften enough during cooking that you hardly notice the skin is there! However, you can remove the skin if you prefer and the dish will be just as delicious.

    Step by step instructions

    All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. Check out more of my Instant Pot recipes.

    Before you begin: Rinse the lentils thoroughly under running water to remove any debris. Scrub sweet potatoes if you are leaving the skins on OR skin the sweet potatoes. Sweet potatoes with skins on will hold their shape better.

    Sweet potato and onion being sauteed in an Instant Pot.

    Step 1: Press the "sauté" function on your Instant Pot. Adjust the timer to 7 minutes. Once it reads "hot" add the olive oil. Add the diced sweet potato and onions, sautéing until onions are softened, about 5-6 minutes.

    Step 2: Add minced garlic and ginger and sauté a minute more.

    Sweet potatoes in Instant pot coated with spices.

    Step 3: Stir in the spices and sauté for 30 seconds more. Add in 2-3 tablespoons of vegetable broth to deglaze the pot. This removes any stuck on bits and helps to prevent the burn error!

    Coconut milk and sweet potatoes in Instant Pot.

    Step 4: Stir in coconut milk, vegetable broth, and red lentils. Lock the lid in place and turn the vent to "sealing".

    Cook on high pressure for 5 minutes. Let the pressure release naturally, which will take about 10-15 minutes.

    Overhead view of Instant Pot with curry and spinach.

    Step 5: Remove the lid and stir in the fresh spinach. It will wilt down just from the heat of the curry but you can adjust the heat to "sauté" to wilt it more quickly. Enjoy with a side of rice or quinoa.

    Customization ideas

    • Heat: You can purchase mild, medium or hot varieties of curry powder depending on your preferred spice level. Add in a minced jalapeno along with the garlic for more heat.
    • Extra veggies: If you have any extra veggies that need to be used up you can dice them up small and sauté them with the sweet potato and onion. Celery, carrots, peas and green beans are all great additions to lentil curry.
    • Serving ideas: Make it a complete meal by serving with rice or quinoa. Sprinkle with fresh lime juice and green onions and you're set for a filling vegetarian meal.
    • Are you looking for a traditional recipe? This isn't it! This recipe is inspired by my favorite Indian flavors but it definitely doesn't use traditional methods or ingredients. For something more authentic try searching "masoor dal".

    Recipe FAQ

    Can I double this curry recipe?

    Yes, you can double the recipe if you have a 6 quart or 8 quart Instant Pot. Double every ingredient, including the liquid.

    Does lentil curry freeze well?

    Yes, this recipe freezes really well. Let the lentils cool to room temperature before transferring to freezer containers. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating in the microwave or on the stove over medium-low heat.

    How do you store and reheat leftovers?

    For best quality, keep leftovers for 3-4 days. Reheat single servings in the microwave in ~2 minutes or reheat on the stove in a small sauce pot over medium-low heat until warmed through.

    Can I use brown lentils instead of red lentils?

    Since brown lentils take longer to cook I recommend using red lentils in this recipe.

    How can I prevent the burn error?

    The best way to prevent the burn error with this recipe is to:
    1) wait until the pot reads HOT before adding oil and
    2) deglaze the pot with vegetable broth after sautéing aromatics and blooming the spices.
    By pouring in a few tablespoons of vegetable broth and scraping off stuck on bits from the bottom of the pot you are more likely to avoid ingredients from sticking to the pot while cooking.

    Side view of curry and white rice in a white bowl on a pink background.

    Looking for more Instant Pot recipes?

    If you are looking for a stove-top curry recipe, check out this vegetarian red lentil coconut curry or these coconut curry rice bowls. This instant pot chickpea curry is another meal prep favorite.

    • Instant Pot Lentil Sloppy Joes
    • Instant Pot Black Beans
    • Instant Pot Black Beans and Rice
    • Vegetarian Instant Pot Lentil Soup

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Overhead view of red lentil curry in a white bowl next to limes.
    Print Recipe
    4.83 from 17 votes

    Instant Pot Red Lentil Curry with Sweet Potatoes

    These curry spiced red lentils are made with diced sweet potatoes in your Instant Pot. Serve with rice and spinach for a delicious meal!
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 cup dry red lentils rinsed
    • 1 tablespoon olive or peanut oil
    • 1 pound sweet potato diced into 1 inch pieces
    • 1 medium yellow onion finely chopped
    • ½ teaspoon salt more to taste
    • 3-4 cloves garlic minced
    • 1 tablespoon fresh minced ginger about 1" ginger
    • 1 and ½ tablespoon curry powder
    • 1 teaspoon cumin
    • ½ teaspoon coriander seed
    • ¼ teaspoon cayenne pepper optional; makes it lightly spicy
    • 1 cup full fat coconut milk
    • 1 cup vegetable broth
    • 3 cups fresh spinach
    • for serving: lime wedges, chopped cilantro, sliced green onion

    Instructions

    • Press the "sauté" button on the Instant Pot. Set to "normal" heat. Once it reads "hot", add the oil. When hot, add the sweet potato, onion, and salt. Sauté for 5-6 minutes, stirring frequently, until the onion starts to brown. 
    • Add the minced garlic and ginger. Sauté for 1 minute, until fragrant. Stir in the spices (curry powder, cumin, coriander seed, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
    • Drizzle in 2-3 tablespoons vegetable broth or water to deglaze the pot. Stir to remove any stuck on spices or onion.
    • Stir in the coconut milk, remaining vegetable broth and red lentils. Lock the lid in place and turn the pressure vent to "sealing". 
    • Select "high pressure" and set the timer to 5 minutes. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally after the 5 minutes are up; this will take about 10-15 minutes.
    • When the pressure has released, remove the lid and stir in the fresh spinach. Serve with rice or quinoa and top with green onions, fresh chopped cilantro and a squeeze of lime juice.

    Video

    Notes

    1. Ginger and garlic: ½ teaspoon ground ginger or garlic powder can be used in place of fresh as needed. Add in with the other spices.
    2. Leftovers and reheating: For best quality, keep leftovers for 3-4 days. Reheat single servings in the microwave in ~2 minutes or reheat on the stove in a small sauce pot over medium-low heat until warmed through.
    3. Freezing: Let the lentils cool to room temperature before transferring to freezer containers. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating in the microwave or on the stove over medium-low heat.
    4. Doubling: You can double the recipe if you have a 6 quart or 8 quart Instant Pot. Double every ingredient, including the liquid.
    If you prefer videos, I have a video on my YouTube channel for this Red Lentil Curry that you might enjoy.

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    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1servingCalories: 434kcalCarbohydrates: 58gProtein: 16gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 385mgPotassium: 1168mgFiber: 19gSugar: 7gVitamin A: 18296IUVitamin C: 15mgCalcium: 120mgIron: 8mg

    Author's note: This recipe was originally shared January 2019. It was updated August 2021 with new photos, a video and more tips. The recipe remains with the same with the addition of coriander and rewritten instructions for more consistent results.

    More Vegetarian Dinner Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Rice and Bean Casserole with Sweet Potatoes
    • Vegetarian Red Curry Noodles (One Pot)
    2.4K shares
    • 16

    Reader Interactions

    Comments

    1. Sarah

      January 12, 2023 at 2:37 am

      Delicious. Like all recipes that suggest using the saute function, I do that on the stovetop and transfer it to the IP to avoid burning.

      We love this curry; it's so tasty and easy to make. I add a dollop of yoghurt and make a roti to go with it.

      Reply
      • Cassidy Reeser

        January 13, 2023 at 8:57 am

        Thanks for the review! 🙂

        Reply
    2. Amy

      October 22, 2022 at 7:15 pm

      I also had a bit of burning in the bottom of my pot. When I checked on it after the 5-minute beep, I noticed the pressure nub wasn't up - surprising, because this recipe does include more than the minimum amount of liquid that the IP usually requires. Next time I would add a little more broth to hopefully take care of this.

      Otherwise, flavour and texture were good! I dolloped some cilantro-lime-pistachio pesto on top for brightness and served it with coconut rice to use up the rest of the can of coconut milk.

      Reply
    3. Nabila

      July 28, 2022 at 1:00 pm

      Can i omit the coconut milk and how much water would i need then?

      Reply
      • Cassidy Reeser

        July 30, 2022 at 7:55 am

        I would just use an equal amount of water.

        Reply
        • Nabila

          July 30, 2022 at 7:33 pm

          Thank you!!

          Reply
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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