¼teaspooncayenne pepper optional; makes it lightly spicy
1cupfull fat coconut milk
Press the "saute" button on the Instant Pot. Set to "normal" heat. Add the oil. When hot, add the sweet potato, onion, and salt. Saute for 5-6 minutes, stirring frequently, until the onion starts to brown.
Add the garlic and ginger. Saute for 30 seconds, then stir in the spices (curry powder, cumin, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
Stir in the coconut milk, vegetable broth, and red lentils. Lock the lid in place and set 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 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.
¼ teaspoon ground ginger can be used if you can't access fresh ginger.
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.