Instant Pot Lentil & Sweet Potato Thai Curry

This Instant Pot Lentil & Sweet Potato Thai Curry makes such a simple and delicious meatless meal that can be made in less than 30 minutes! Perfect flavour-packed meal for busy weeknights! {Vegan & Gluten-free}

I’m not gonna lie. Lately, dinner has been a bit of a struggle in our house. Our little guy tends to be a bit of a nap skipper and would rather party all day than sleep.

It’s all fine and dandy until 5pm rolls around.

At this time, he starts to get a little overtired and is basically clinging to my leg as I attempt to make dinner, while also throwing tupperware around the kitchen to entertain himself until dinner and bedtime.

If you’ve ever tried to make dinner while slipping and sliding around on tupperware lids with a 14-month-old hanging off of you, it’s pretty much a recipe for disaster.

Needless to say, we’ve been trying to keep dinner A LOT more simple these days.

And that’s where the instant pot has come in handy.

I was craving a meatless meal the other night, so I decided to experiment with a lentil curry instant pot recipe from Oh She Glows.

I didn’t have all of the ingredients, so I made some substitutions with ingredients that I had on hand to create this Instant Pot Lentil & Sweet Potato Thai Curry.

It was so good and I could tell that baby and hubby were loving it too! Whenever a recipe is simple and delicious, I automatically add it to the menu rotation.

This recipe was definitely a hit.

However, there are a few key {easy} steps to making this recipe a true winner.

How to Make Instant Pot Lentil & Sweet Potato Thai Curry

First, you’re going to need to grab your instant pot. If you don’t own an instant pot, skip to the next section.

Add all of the ingredients to the instant pot other than the lentils and the spinach.

Give the mixture a good stir so that all of the ingredients are combined.

Next, you’re going to add the lentils, but don’t completely stir them into the rest of the mixture as they may stick to the bottom of the pot and burn. Instead, you’re just going to gently press them into the mixture so that they’re covered with liquid but not sinking to the bottom.

Put the lid on and make sure that the valve is set to “sealing” and not “venting.”

Press the pressure cooker button and set the timer to 5 minutes on high pressure. This is where you can walk away and do your thing while it transforms itself into one delicious meal (my favourite part).

As soon as you hear the beeping, do a quick release of the pressure using a wooden spoon or oven mitt to move the valve to “venting” and keep your face away from the steam.

Once all of the pressure has released, open the lid and stir in the spinach. Allow it to sit for about a minute or so until the spinach has wilted.

Super easy, right?

Can this recipe be made on stove top?

I knew you’d ask ;)

Of course it can! Although keep in mind that it will take a little longer than the instant pot but will still produce all of the same goodness.

If you wish to make this recipe on the stove instead, add all of the ingredients except the spinach to a large sauce pan.

Stir to combine and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes, stirring the curry every 5 minutes while cooking, and reducing the heat if necessary to prevent it from sticking to the pot.

Add the spinach during the last 10 minutes of cooking and stir it into the mixture until it wilts.

Now you’re ready to serve!

How to Serve this Instant Pot Vegetarian Curry

This recipe can be served up in a number of different ways, but my personal favourite is serving it over a bed of brown basmati or jasmine rice.

Squeeze a bit of lime juice over top and a sprinkle of chopped cilantro to add that extra flavour.

So good!

You can also serve it up on its own or with naan bread to sop up all of that flavour!

Is this cauliflower curry recipe freezer-friendly?

Definitely! It’s one of those recipes that can be prepared in advance and stored in the freezer for a quick and convenient freezer meal later on. It should be good in the freezer for up to three months.

The best part about this meal is the fact that it’s quick enough for a busy weeknight but also super tasty and healthy.

This recipe consists of fibre, protein, vitamin A and potassium, making for one nutrient-packed meatless meal.

Not to mention it’s incredibly versatile since it can be made in the instant pot or stovetop.

Healthy, easy, delicious and versatile?

Sign me up!

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• Curry Chicken Marinade
• Easy Vegan Chickpea Curry
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• Black Bean & Brown Rice Meal Prep Bowls
• Sun-Dried Tomato Lentil Veggie Cups
• Vegan Rainbow Falafel Wrap
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Course Main Course

Instant Pot Lentil & Sweet Potato Thai Curry

By: Elysia

Servings 4 servings

This Instant Pot Lentil & Sweet Potato Thai Curry makes such a simple and delicious meatless meal that can be made in less than 30 minutes! Perfect flavour-packed meal for busy weeknights! {Vegan & Gluten-free}

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Ingredients

  

1x2x3x

• 1 tbsp. olive oil
• 1 14 oz can no salt added diced tomatoes with juices
• 1 14 oz can lite coconut milk
• 3 cups chopped cauliflower
• 2 cups peeled and diced sweet potato diced into 3/4 inch cubes (about 1 medium sweet potato)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp red curry paste
• 1-2 tsp sriracha hot sauce
• 1/2 cup red split lentils
• 3 large handfuls baby spinach
• Salt and pepper to taste

To garnish

• Chopped cilantro
• Squeeze of lime juice

Instructions

• Add all of the ingredients to the instant pot other than the lentils and the spinach. Stir the mixture so that all of the ingredients are well combined.
• Add the lentils, but don't completely stir it into the rest of the mixture as they may stick to the bottom of the pot and burn. Instead, gently press them into the liquid so that they're covered with liquid but not sinking to the bottom.
• Place the lid on, ensuring that the valve is set to "sealing" and not "venting." Press the pressure cooker button and set the timer to 5 minutes on high pressure. After a few seconds, you should see the word "on." At the point, the cooking process will begin.
• Once the cooking process is complete, you should hear some beeping. Do a quick release of the pressure. Use a wooden spoon or oven mitt to move the valve to "venting" and keep your face away from the steam.
• Once all of the pressure has released, open the lid and stir in the spinach. Allow it to sit for about a minute or so until the spinach has wilted.
• Serve over a bed of rice topped with a squeeze of lime juice and a sprinkle of cilantro.

Nutrition

Calories: 302kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gSodium: 199mgPotassium: 933mgFiber: 12gSugar: 8gVitamin A: 12152IUVitamin C: 54mgCalcium: 105mgIron: 4mg

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Adapted from Oh She Glows

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