This Instant Pot sweet potato vegan curry is made in no time and with ingredients, you probably already have on hand! So grab your Instant Pot because you’ll never want to make vegan curry any other way.
Fresh & Healthy Instant Pot Cookbook
Boy, do we have a delicious 30-minute meal in store for you today! I’ve said this 1,000 times and I will continue to bug you about it until you buy one, but YOU NEED AN INSTANT POT. I seriously don’t know what I did before mine because they are just that great. From vegan instant pot recipes to meat-filled recipes, you can really cook anything and everything in your Instant Pot!
Today we are featuring a delicious and simple vegan coconut curry recipe straight out of my friend Megan’s new cookbook –> Fresh and Healthy Instant Pot! Megan is the queen of vegan and paleo recipes and her cookbook for sure doesn’t disappoint! All 75 of these recipes are gluten-free and refined-sugar free making for 75 easy recipes for light meals to make in your Instant Pot!
We chose to make her sweet potato curry recipe because 1. we are sweet potato obsessed and 2. I never say no to curry! (I mean have you made our coconut curry chicken yet?!) I also know that a lot of you have been looking for more vegan Instant Pot recipes to make and this one fits the bill perfectly!
Like most Fit Foodie Finds recipes, this sweet potato curry is made with minimal ingredients and in no time! Follow the step-by-step tutorial to see how easy it really is! PS: click here for more vegan Instant Pot recipes.
How to Make Instant Pot Sweet Potato Vegan Curry
Step 1: Saute
Add olive oil to your Instant Pot and turn on the saute feature. Next, add in diced onion and spices and saute until fragrant. Turn off saute feature.
Step 2: Add + Cook
Add water, sweet potato, carrots, and lentils and mix. Then seal your Instant Pot and turn to high pressure. Set timer for 1 minute. Let your Instant Pot build up (this might take a few minutes). Once it starts counting down, you’ll hear it beep after just one minute…it’s almost done! Let it naturally release for 3 minutes before manually turning the valve to quick release.
Step 3: Add Final Ingredients and Serve!
Open your Instant Pot and give it a quick stir. Add in your kale and full-fat coconut milk and stir one more time! Serve on your favorite grain or cauliflower rice!
- Instant Pot Steel Cut Oats
- Instant Pot Vegan Pad Thai
- Vegan Instant Pot Chili
- Instant Pot Coconut Rice Recipe
- How to Make Quinoa in the Instant Pot
- 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
- Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add the onion, curry powder, and ginger and stir just until fragrant, about 1 minute. Press Cancel to stop the cooking cycle.
- Add the water and use a wooden spoon or spatula to scrape the bottom of the pot, making sure nothing has stuck. Add the sweet potatoes, carrots, lentils, salt, and a few grinds of pepper. Stir well to ensure the lentils are covered in water, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute.
- When the cooking cycle is complete, let the pressure naturally release for 3 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid and add the coconut milk and kale. Stir until the kale has wilted, about 2 minutes. Taste and adjust the seasonings as needed, adding the hot sauce or maple syrup if you want it hotter or sweeter!
- Serve the curry warm over the grain of your choice and garnished with the cilantro. Store leftovers in an airtight container in the fridge for 1 week.
Tips & Notes
- Red lentils cook much faster than other varieties, so I don’t recommend swapping them for green or brown lentils here. You would have to increase the cooking time, which would overcook the other vegetables.
- Nutrition does not include grain of choice.
Nutrition FactsServing Size: 1/4 Calories: 259 Fat: 8 Carbohydrates: 37 Fiber: 7 Protein: 10
Keywords: vegan curry