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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.
Vegan Richa recipies are better described than any nyt recipe and as a almost Vegan convert always a great meal
Thanks for this delicious and easy recipe. This is now a common dish in our kitchen menu . We have tried making it with different lentils and veggies and comes out good everytime.
Excellent . thank you
Delicious. The organic box came in and in it there were eggplants, sweet potatoes, hot peppers and spinach, among other vegs. So I made this and ate it on some cooked plain potatoes. I had everything minus the fresh ginger so I used powdered ginger. This is very good. The only thing is I used 1 small green hot pepper and the dish came out a tad too hot for my taste, the lemon juice did a good job of toning the heat down a bit, next time I’ll use less hp.
Awesome
Hi when you talk about High Pressure
Are you talk about Soup High Pressure select or
High Pressure select?!
Thank
RG
It’s regular pressure cook or manual button. It defaults to high pressure but if yours doesn’t then select high pressure
I loved this recipe! It was perfect as written and a great all-in-one vegan meal – especially on those days I need some extra protein after a workout. LOVE!
wow. thank you so much. Perfect!!
Do you use whole or split mung beans for this recipe?
I used the whole green in this recipe but, I make variations of this often with brown or green lentils, green mung beans, a combination of the two, different veggies and spices.
This is the first time I have made one of your curries and I’m very new to IP cooking. I found the end product very liquidy – more like a soup? Could you please confirm if that is the anticipated consistency and how to thicken it up? Can’t wait to make more of your vegan dishes! Thank you in advance for your reply <3
It is soupy and it thickens as it cools. But lentils vary so maybe it was spicier for you. Just blend up some of the soup and mix in to thicken
Delicious – doubled the recipe and had no regrets (used 1.5 cups of water). Used carrots instead of eggplant and added extra veggies.
Love your recipes and I’m eager to try this one. I’m curious though. Why soak the lentils?
It is not required. Helps with digestion and cooking time.
(Just another one of vegan richa’s recipes that is:). quick, (even without an instapot) easy, nutritious, but more importantly than all of that, DELICIOUS! It warmed my SOUL! ❤️❤️❤️ Don’t believe me??? Make it for yourself, and find out! 💕 her recipes, they never disappoint! 🙏 vegan Richa 😘