Instant Pot Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming curry made in an Instant Pot with lentils, sweet potatoes, carrots, and kale in a coconut milk-based sauce seasoned with curry powder and ginger. Hearty and healthy, it's quick to make and naturally vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 yellow onion (chopped)
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 3 cups water
- 2 sweet potatoes (cut into 1-inch chunks)
- 2 carrots (peeled and chopped)
- 1 cup red lentils or dried split peas
- 1.5 teaspoons fine sea salt
- Freshly ground black pepper (to taste)
- ½ cup full-fat coconut milk
- 1 cup chopped kale (stems removed)
- optional: 1/2 tablespoon Frank's hot sauce
- optional: 1/2 tablespoon maple syrup
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 17m
- Sodium
- 961mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 825mg
- Calcium
- 91mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.