Published 9/19/2022
Instant Pot Curry with Sweet Potatoes, Lentils, and Kale
We are huge fans of healthy Instant Pot recipes because they’re fast to make, easy to prepare, and a great way to meal prep for the week. Get your veg in with this delicious and flavorful Instant Pot Curry. It packs in all the veggies, protein, and fiber all thanks to sweet potatoes, lentils, and kale. For this recipe you only need less than 30 minutes from start to finish and you’ll have a healthy dinner ready for you and your family.
Featured Ingredients
Spices
Curry powder: you’ll need a full tablespoon of curry powder for this recipe.Ginger powder: we used dried ginger powder, but you can also use freshly grated ginger.
Veggies
Sweet potato: sweet potato is a complex carb and adds so much flavor and texture. You can also use normal potatoes or butternut squash instead,Onion: onion is a great base flavor for curry.Kale: kale is a great green to add to Instant Pot curry.
Legumes
Lentils: dried lentils add both protein and fiber. You can also use dried split peas as well.
Other
Coconut milk: full-fat coconut milk compliments ginger and curry quite nicely and is the liquid base of this curry.Hot sauce: hot sauce is optional, but adds a great amount of heat to every bite.Maple syrup: a splash of maple syrup adds just the right amount of sugar to bring out all of the yummy curry flavors.
How to Make Instant Pot Curry
Saute
Add olive oil to your Instant Pot and turn on the saute feature. Next, add in diced onion and spices and saute until fragrant. Turn off saute feature.
Add and Cook
Add water, sweet potato, carrots, ,and lentils and mix. Then seal your Instant Pot and turn to high pressure. Set timer for 1 minute. Let your Instant Pot build up (this might take a few minutes). Once it starts counting down, you’ll hear it beep after just one minute…it’s almost done! Let it naturally release for 3 minutes before manually turning the valve to quick release.
Add Final Ingredients & Serve
Open your Instant Pot and give it a quick stir. Add in your kale and full-fat coconut milk and stir one more time! Serve on your favorite grain or cauliflower rice!
Storage
Store leftover curry in an airtight container in the fridge for up to 3-5 days.
How to Freeze
Let the curry cool completely. Then, transfer it into an airtight container and seal it. Freeze for up to 3 months.
Fresh & Healthy Instant Pot Cookbook
This recipe was first seen in the Fresh and Healthy Instant Pot. Megan is the queen of vegan and paleo recipes and her cookbook for sure doesn’t disappoint! All 75 of these recipes are gluten-free and refined-sugar-free, making for 75 easy recipes for light meals to make in your Instant Pot!
Vegan Instant Pot Recipes
Instant Pot Steel Cut OatsInstant Pot Vegan Pad ThaiVegan Instant Pot ChiliInstant Pot Coconut Rice RecipeHow to Make Quinoa in the Instant Pot
We chose to make her sweet potato curry recipe because 1. we are sweet potato obsessed and 2. I never say no to curry! (I mean have you made our coconut curry chicken yet?). I also know that a lot of you have been looking for more vegan Instant Pot recipes to make and this one fits the bill perfectly!
