If you’re on the hunt for a cozy, comforting dish that’s bursting with flavor and nutrition, look no further than this Instant Pot Lentil Sweet Potato Thai Curry! In just 35 minutes, you can whip up a vibrant, creamy curry that combines the earthiness of lentils and sweet potatoes with the aromatic spices of Thai cuisine. Perfect for a weeknight dinner or meal prep, this dish is not only vegan-friendly but also a crowd-pleaser that will have everyone asking for seconds. Ready to elevate your dinner game? Let’s dive into this delightful recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 large sweet potato, diced
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Rinse the lentils thoroughly under cold water and set aside.
- Peel and dice the sweet potato into 1/2-inch cubes. Chop the onion, mince the garlic and ginger, and dice the bell pepper.
- Turn on the Instant Pot and select the Sauté function. Add a small amount of oil and sauté the onions until translucent, about 3 minutes.
- Add minced garlic, ginger, and red curry paste to the onions. Stir and cook for 1 minute until fragrant, allowing the spices to bloom.
- Add the diced sweet potato, rinsed lentils, chopped bell pepper, vegetable broth, and coconut milk to the Instant Pot. Stir to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing, and select the Manual/Pressure Cook function. Cook on high pressure for 15 minutes.
- Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick release of remaining pressure.
- Open the lid and stir the curry. Add lime juice, salt, and pepper to taste. If the curry seems too thick, add a little more broth.
- Let the curry rest for 5 minutes to allow flavors to meld. Serve hot, optionally garnished with fresh cilantro or Thai basil.
Tips
- Rinse Your Lentils: Always rinse lentils thoroughly before cooking to remove any impurities and ensure a clean flavor.
- Customize Your Veggies: Feel free to add or substitute other vegetables like carrots or spinach to enhance the nutritional profile and add more color to your curry.
- Adjust the Spice Level: If you prefer a milder curry, reduce the amount of red curry paste or add a bit of coconut sugar to balance the heat.
- Coconut Milk Creaminess: For an extra creamy texture, use full-fat coconut milk. If you want a lighter version, opt for light coconut milk.
- Natural Pressure Release: Allowing a natural pressure release for 5 minutes helps to keep the lentils tender and prevents them from becoming mushy.
- Garnish for Flavor: Don’t skip the lime juice at the end; it brightens the flavors and adds a refreshing zing. Fresh herbs like cilantro or Thai basil make great garnishes too!
- Perfect for Meal Prep: This curry stores well in the fridge for up to 4 days and can be frozen for up to 3 months, making it a fantastic option for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
