Empty My Fridge
Instant Pot Sweet Potato Lentil Curry /Soup. Saucepan Option
Ingredients
- Mung bean¾ cups
- Oil1 tsp
- Onion½
- Garlic4 cloves
- Ginger1 inch
- Chili pepper½
- Turmeric¼ tsp
- Garam masala½–1 tsp
- Ground cumin or ground coriander½ tsp
- Tomato15 oz
- Eggplant · chopped1 cup
- Sweet potato · cubed1 cup
- Salt¾ tsp
- Spinach1 handful
- Lemonto taste
- Pepper flakes for garnish
Instructions
- Soak the lentils in warm water for at least 15 minutes, and get the other ingredients ready.
- Set the Instant Pot to sauté and heat the oil.
- Add the onion, garlic, ginger, chile and a pinch of salt, and cook for 2 to 3 minutes, stirring often.
- Stir in the spices, add the tomatoes and cook for 4 to 5 minutes, mashing any large pieces.
- Add the eggplant, sweet potato, salt, drained lentils and water, and stir to combine.
- Seal the lid and cook on manual high pressure for 11 to 12 minutes. Let the pressure release naturally.
- Fold in the spinach, cayenne and lemon or lime. Let it sit for 2 minutes or sauté for 2 minutes.
- Add a little more water or non-dairy milk if you want it thinner or creamier, then taste and adjust salt and spices, adding more garam masala or curry powder if needed.
Summarized from Vegan Richa's video. Watch it for the details.
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