Red Lentil Curry with Sweet Potatoes
This Indian-inspired Red Lentil Curry with Sweet Potatoes is creamy, hearty, and ready in just a few simple steps! It is so flavorful and satisfying, making it a staple dinner in vegan and meat-eating households. Make it in the Instant Pot or stove-top. Serve it with steamed rice and veggies for a satisfying and quick weeknight meal.
Servings: 4 Servings
Equipment
- 1 Instant Pot optional
Ingredients
- 2 tbsp avocado oil or coconut oil
- 1/2 yellow onion diced
- 3 minced garlic cloves
- 1 inch fresh ginger peeled and minced
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp Kashmiri chili powder or 1/4 tsp cayenne pepper + more to taste when serving
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 large sweet potato cubed (peeling is optional)
- 1 1/2 cup red lentils rinsed until water runs clear OR moong dal
- 1 13.5 oz can full-fat coconut milk
- 1 14 oz can diced tomatoes or crushed tomatoes
- 1 1/2 cups water 1 1/4 cups for the Instant Pot
- lime wedges for garnish
- chopped fresh cilantro for garnish
Instructions
- Add the coconut oil to a large pot and melt it over medium-high heat. Reduce the heat to medium and add the onions, garlic, and ginger. Sauté for 3-4 minutes or until the onions are tender and turning translucent.
- Add the spices -- curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for 30 seconds until translucent,
- Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Stir well. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer partially covered for 20-25 minutes, stirring occasionally, until the potatoes are tender.
- FOR THE INSTANT POT: After sautéing the aromatics and spices, use 1/4 cup water to deglaze the pan if necessary. Scrape any stuck bits from the bottom of the pan. This step will help avoid a "burn food" alert from the Instant Pot machine. Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Do not stir. Cancel the sauté setting. Lock on the lid and pressure cook for 10 minutes. When done cooking, natural-release the pressure for 10 minutes. Quick-release the remaining pressure.
- Season the curry to taste with salt and pepper. If necessary, add water to thin the curry. Serve the curry hot with steamed rice and garnished with lime wedges and cilantro.
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Video
Notes
This recipe is inspired by Lentil Almond Curry in the Vegan Instant Pot cookbook by Nisha Vora. She recommends stirring in 3 tablespoons of almond butter into the curry to make it ultra rich and creamy.
Instant Pot Directions
Turn the Instant Pot to the HIGH sauté setting, and melt the coconut oil. Reduce the heat to medium heat and sauté the onions, garlic, and ginger for 3-4 minutes until turning translucent. Add the spices––curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for about 30 seconds. Season to taste with more salt, and serve garnished with lime wedges and cilantro.
Storage Directions
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- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
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- Freezing: Once completely cooled, you can freeze the lentil and potato curry in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator.
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- Reheating: Warm the dish over low heat on the stovetop, adding a splash of vegetable broth to reconstitute, for 5-10 minutes until hot.