This post contains affiliate links. Please see our disclosure policy.
Instant Pot Eggplant Sweet Potato Lentil Curry. Mung Beans, lentils, spices, sweet potato and eggplant make a filling curry or soup. Use other veggies of choice. Vegan Gluten-free Soy-free Nut-free Recipe. Make it in a saucepan or InstantPot Pressure Cooker. Easily made oil-free.
This 1 Pot Sweet Potato Eggplant and Lentil Curry is easy, flavorful and comes together quickly. I make variations of this often with brown or green lentils, green mung beans, a combination of the two, different veggies and spices. The combination of earthy lentils, hearty mung beans and veggies like eggplant and sweet potato makes for an amazing meal. Use any veggies of choice.
Serve this hearty warming bowl as a soup or as dal with rice or grains or flatbread. Make it with various spice blends as garam masala or berbere or baharat (from my book (get both now with holiday deals and super low prices!).
See video below for the curry with brown lentils and mung beans.
More Instant Pot Recipes
- Instant Pot Vegan Butter Chickin(soycurls). GF
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Mushroom Matar Masala GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
- Eggplant Sambhar – Eggplant Split pea soup
- Aloo Gobi – Spiced potato and cauliflower
When doubling soups and curries, double everything except water. Use atleast quarter amount less than double, so 3.5 cups water when doubled. 3 cups for thicker consistency.
Video:
Instant Pot Sweet Potato Lentil Curry
Ingredients
- 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
Instructions
- Soak the lentils if you havent already and get the ingredients ready, Switch the IP to saute. Add oil and let it get hot.
- Add onion, garlic, ginger, chile and a pinch of salt. Cook for 2 to 3 minutes, stir frequently.
- Add spices and mix in. Add tomatoes and cook for 4 to 5 minutes. Mash larger pieces.
- Add the veggies, salt, lentils and water and mix in.
- Close the lid, to sealing, and cook on manual for 11 to 12 minutes (on high pressure). Let the pressure release naturally.
- Fold in spinach, cayenne and lemon./lime. Let it sit for 2 mins or saute for 2 mins.. Adjust consistency if needed by adding a bit more water or non dairy milk for creamier and mix in. Taste and adjust salt, spices (add more garam masala or curry powder if needed).
- Serve with flatbread or rice/cooked grains or as a soup with crackers.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this recipe for the first time, and it was so unbelievably amazing! It is the best Indian meal that I have made (not that I’ve made a lot yet LOL)! I can’t even get over the flavor! I really appreciate the recipes that you have posted. I am newer to your site, but everything I have made so far has far exceeded by expectations! Thank you!
awesome!! So glad you found the site!
I just made this recipe and loved it. A wonderful combination of flavors and textures. I used sprouted green lentils which cook in about 5 minutes and don’t need soaking. Thanks Vegan for keeping me vegan with such great recipes!
I made this a couple of days ago and it is fabulous!!!
Thanks!
Richa, this recipe was awesome! I was looking for a one pot meal to whip up tonight and happened to have eggplants + tomatoes + sweet potatoes (it is so rare that I have all ingredients on hand for a recipe ahaha!). Anyways, I loved it so so much. Even though it is the summer, served on a bed of quinoa and with a side of salad, this curry is absolutely delicious! Thank you for sharing.
yay!
It is cooking away in the Instant Pot right now and am going to serve it over teff porridge. I already know it’s going to be amazing and will be posting the finished dish on Instagram! Love Love your recipes!
Edit: I have posted on Instagram and now am eating. It’s off-the-chart delicious!
yay! i saw it. looks fab!
Hi Rocha, planning on making this tonight. If I want to use coconut milk, how should I adjust the water added? Planning on doubling the recipe!
you can use all coconut milk for the water or half water half coconut milk
It was a dream!!! I’m honestly in shock by how good it turned out. Thank you so much, Richa! <3
🙂
It is cooking away in the Instant Pot right now and am going to serve it over teff porridge. I already know it’s going to be amazing and will be posting the finished dish on Instagram! Love Love your recipes!
I made this tonight and was surprised by how addicting and delicious this was! I kept taking spoonful after spoonful as it was cooling off for the fridge. I absolutely loved this, thank you! We are not vegan, but try to have a vegan dish at least once a week. This will be in regular rotation.
thats awesome! its just regular everyday indian meal. a lot of such indian dishes by default vegan anyway
I would like to unsubscribe please.
from what?
This was delicious! I used a 14.5-oz can of diced tomatoes and unpeeled Chinese eggplant. Only had 1/2 C green lentils so had to use 1/4 C red lentils – still turned out well. My 5-year-old ate it without complaints – normally any dish with tomatoes induces meltdowns. I loved the flavors and the spinach was a great addition – nice to get some greens in there. I don’t think anyone noticed the eggplant.
Also, I didn’t soak the lentils and the texture turned out fine
awesome!
Hi Richa! I made this last night, and it was amazing!! Thanks so much! I’m having the leftovers for lunch today, and it’s even tastier than last night! What a winner recipe!
yay!