Vegan Insta Pot Sweet Potato Lentil Curry

This was based on a recipe using butternut squash, but I found that using sweet potato gives this recipe a creamier texture without the use of coconut creams or dairy.

Ingredients:

• 1 medium yellow onion, diced

• 1 red pepper, diced

• 6 garlic cloves, minced

• 2-inch piece of fresh ginger, grated

• 5-6 cups of peeled and roughly chopped sweet potato (I also added some purple potato cubes for variety)

• 1 cup brown or green lentils

• 4 oz of baby kale or spinach

• 1 large handful of fresh cilantro, roughly chopped

• fresh lemon juice

• half a small can of tomato paste

• 1 tablespoon of cumin powder

• 1 tablespoon of curry powder

• 1.5 tablespoons of ground turmeric

• 1 tablespoon of cayenne pepper (add less to modify spice level)

• 1 tablespoon of red pepper flakes

• 3 cups of low-sodium vegetable broth

• 1.5 teaspoons of kosher salt

Instructions

• Set the Insta Pot to sauté mode and throw in the onions and pepper until softened. I added a few tablespoons of water to prevent burning/sticking.

• Add the ginger and garlic and stir frequently for a few minutes to prevent sticking.

• Add the spices, potatoes, and lentils and mix to spread spices evenly.

• Add the broth and tomato paste and stir

• Secure lid and cook using Pressure Cook mode for 10 minutes. Allow for the pressure to naturally release. (Don’t cook longer than 10 minutes as the lentils and potatoes will become too mushy).

• Stir in baby kale and mix until wilted.

• Serve over a bed of rice, whole-wheat pita, or with oil-less tostones (seen in photo). Add cilantro and lemon juice to taste.

Hope you enjoyed!