Instant Pot Sweet Potato Lentil Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty lentil and vegetable curry made with sweet potato, eggplant, and warming spices. Works in both an Instant Pot or saucepan, and can be made oil-free for a lighter meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup lentils or a mix of (brown/green) lentils and mung beans (, soaked in warm hot water for atleast 15 mins)
- 1 tsp oil (, or use water to saute to make oil-free)
- 1/2 onion (chopped)
- 4 cloves of garlic (chopped)
- an inch of ginger (chopped)
- 1/2 or 1 hot green chile (chopped)
- 1/4 tsp turmeric
- 1/2 to 1 tsp garam masala
- 1/2 tsp ground cumin or ground coriander
- 15 oz tomatoes ((2 medium tomatoes, chopped)
- 1 cup (heaping) chopped eggplant (, or use other hearty vegetables of choice)
- 1 cup cubed sweet potatoes
- 3/4 tsp salt
- 2 cups water (3 cups for saucepan)
- a big handful of spinach
- cayenne and lemon/lime to taste
- pepper flakes for garnish
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 463mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 62mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.