Instant Pot Lentil & Sweet Potato Curry
Creamy, aromatic lentil and sweet potato curry made entirely in the Instant Pot. Dump, set, and forget — this vegan powerhouse feeds you all week for pennies.
PROTEIN 16g
CALORIES 336
P:E RATIO 0.3
TIME 30m
YIELD 6
P:E 0.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 1/2 cups dried red lentils, rinsed HIGH FIBER
2 medium sweet potatoes, peeled and cubed CARB BASE
1 can (14 oz) coconut milk DAIRY
1 can (14 oz) diced tomatoes PRODUCE
1 yellow onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
1 tablespoon grated fresh ginger FLAVOR
2 tablespoons curry powder FLAVOR
1 teaspoon turmeric FLAVOR
1 teaspoon cumin FLAVOR
2 cups vegetable broth FLAVOR
1 tablespoon olive oil FLAVOR
Juice of 1 lime FLAVOR
Salt to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freezes beautifully for up to 3 months in individual portions.
- Batching: Red lentils break down into a creamy texture — no need to blend for a thick, stew-like consistency.
- Reheat: Microwave for 2–3 minutes, stirring halfway. Add a splash of water or broth if it has thickened.
EXECUTION STEPS
01
HIGH HEAT SEAR
Set the Instant Pot to Sauté mode. Heat olive oil and cook onion for 3 minutes until softened.
02
VEGGIE STEAM-SAUTÉ
Add garlic, ginger, curry powder, turmeric, and cumin. Stir for 30 seconds until fragrant.
03
THE MACRO PREP
Add sweet potatoes, lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
04
HIGH HEAT SEAR
Lock the lid and cook on Manual/Pressure Cook HIGH for 10 minutes.
05
STEP 5
Let pressure release naturally for 10 minutes, then quick release remaining pressure.
06
STEP 6
Stir in lime juice and salt. The lentils should be creamy and the sweet potatoes tender.
07
STEP 7
Divide among 6 containers. Serve over rice if desired.
PRIMARY CATEGORY
EXPLORE MORE Instant Pot ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 1/2 cups dried red lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt to taste