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Taco Salad with Zesty Lime Vinaigrette
Speedy Sweet Potato Curry
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This simple curry makes a fast weeknight dinner and is a great way to use up any veggies you might have on hand. Because it cooks so quickly, there isn’t enough time to cook rice or quinoa in the same pot, but you could easily cook any grain you’d like on the stove before starting the curry, or make Easy Cauliflower “Rice” ahead of time for a grain-free alternative.
| Prep Time | 10 minutes |
| Cook Time | 4 minutes |
| Servings |
4 serving
|
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 yellow onion chopped
- 1 tbsp curry powder
- 1 tsp ground ginger
- 3 cups Water
- 2 sweet potatoes cut into 1-inch chunks
- 2 carrots peeled and chopped
- 1 cup red lentils (see Note)
- 1 1/2 tsp fine sea salt
- freshly ground black pepper
- 1/2 cup full fat coconut milk
- 1 cup chopped kale stems removed
- 1 tbsp pure maple syrup
- Cooked rice, quinoa, or Easy Cauliflower “Rice” for serving
- chopped fresh cilantro for garnish
Ingredients
|
Instructions
- 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 maple syrup if you want a little sweetness.
- 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.
Recipe Notes
NOTE
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.
Eating healthy gets a whole lot easier with this delicious collection of 75 recipes–each one photographed–for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.
In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night–through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
MEGAN GILMORE is the author of Everyday Detox and No Excuses Detox, and the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. She is a certified nutritionist consultant and health coach, and her recipes have been featured in the Guardian as well as Shapeand Clean Eating magazines.
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This sweet potato curry has minimal spice but it’s a good base recipe. I used curry paste and this recipe below to supplement the spices.
https://www.geniuskitchen.com/recipe/authentic-karahi-curry-with-base-sauce-394252
Also, I used beyond meat chicken strips, added a little bit more veggies, used a little bit more coconut milk and water because I like more broth, and I used veggie bouillon instead.
I enjoyed this quick dish. I left out the maple syrup, no need for me. Also I made only once so far and added another sweet potato but thought I could also
add at least another carrot or more veggies next time.
I made this dish and loved it, but subsituted the coconut milk for soy as several family members are allergic and i used baby spinach instead kale. I used veggie broth instead of water. Next time I’ll add more veggies to it.
Yum!!
Love it! Simple and yummy!
Made it tonight – sub kale with spinach and added Gram Masala spice at the end. My boyfriend also added Chili Flakes. But overall good.
Made this for my meat eater family, I added more curry powder and substituted cooked cauliflower for kale. It was very good!
Tastes lovely just doesnt look aesthetic
This dish is really yummy and my kids loved it. Win all the way. Would like to add chicken next time
Delicious and easy to make!
Amazing recipe and super easy!
I enjoyed this but kept getting the burn message as the lentils kept sticking to the bottom. I used more water than it called for. Dont know why.
I made this last night & it was delicious. I added more curry than called for as I’m a curry nut. I also did not add the maple syrup which actually states optional in Megan’s cookbook as I didn’t need it to be sweet.