Sweet Potato Red Lentil Curry {Instant Pot option}
This sweet potato red lentil curry is inspired by the Red Lentil Almond Curry in the Vegan Instant Pot cookbook by Nisha Vora. She stir 3 tablespoons of almond butter into the curry, and it is so rich and creamy. Try that if you need a little more creaminess :)
1 1/2cupred lentilsrinsed until water runs clear ORmoong dal
1can coconut milkfull fat 13.5oz
1can diced tomatoes14 oz
1 1/4cupswateruse 1 1/2-2 cups if cooking stovetop. Start with less and add as necessary
fresh lime
fresh cilantro
Instructions
Instant Pot (IP) Instructions
Turn the IP onto HIGH sauté, and melt the coconut oil.
Reduce to medium heat and sauté the onions, garlic, and ginger.
Once the onions are tender, add the spices––curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for about 30 seconds.
Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Stir well.
Cancel the saute setting, and turn IP to pressure cook for 10 minutes.
Let it natural pressure release for 10 minutes.
Season to taste with more salt, and serve garnished with fresh lime and cilantro.
Stove-top Instructions
Follow the instructions above, but you'll want to bring the lentils to a simmer after adding them with the sweet potatoes and liquids. Simmer for 20-25 minutes, or until the potatoes are tender.