If you’re looking for a quick, nourishing dinner that comes together in minutes, this Instant Pot curry with sweet potatoes, lentils, and kale is a delicious choice. It’s packed with vegetables, plant-based protein, and fiber, and it works great for weeknight meals or meal prep.
Instant Pot Curry with Sweet Potatoes, Lentils, and Kale
Instant Pot recipes are ideal when you want big, comforting flavors without long hands-on time. This curry highlights sweet potatoes for a creamy, slightly sweet base, red lentils for protein and body, and tender kale for color, nutrients, and texture. It requires less than 30 minutes from start to finish and yields a hearty meal that’s naturally vegan.
Featured Ingredients
Spices
- Curry powder: a full tablespoon gives the dish its warm, savory backbone.
- Ground ginger: used here in powdered form for convenience; fresh grated ginger can be substituted for a brighter bite.
Veggies
- Sweet potatoes: provide complex carbohydrates, natural sweetness, and a velvety texture when cooked.
- Onion: forms the aromatic base when sautéed with the spices.
- Kale: a sturdy green that holds up well to pressure cooking and adds color and nutrients.
Legumes
- Red lentils: cook quickly and break down slightly to thicken the curry, adding both protein and fiber. Dried split peas are an acceptable alternative if you prefer.
Other
- Full‑fat coconut milk: creates a rich, creamy sauce that complements the curry flavors.
- Hot sauce (optional): a splash if you like extra heat.
- Maple syrup (optional): balances and brightens the spices with a touch of sweetness.
How to Make Instant Pot Curry
Sauté
Turn the Instant Pot to Sauté and heat a tablespoon of olive oil until shimmering but not smoking. Add a chopped yellow onion, the curry powder, and ground ginger. Stir for about a minute, until the spices are fragrant. Press Cancel to stop the sauté function.
Add and Cook
Pour in 3 cups of water, then scrape the bottom of the pot to release any browned bits. Add 2 sweet potatoes cut into 1‑inch chunks, 2 peeled and chopped carrots, 1 cup red lentils (or split peas), 1½ teaspoons fine sea salt, and a few grinds of black pepper. Stir to ensure the lentils are submerged. Secure the lid, set the steam valve to sealing, and Pressure Cook on high for 1 minute. Allow a natural pressure release for 3 minutes, then carefully quick‑release the remaining pressure.
Finish and Serve
Open the lid and stir in ½ cup full‑fat coconut milk and 1 cup chopped kale (stems removed). Stir until the kale wilts, about 2 minutes. Adjust seasoning to taste and add ½ tablespoon of hot sauce or maple syrup if desired. Serve the curry over rice, quinoa, or cauliflower rice and garnish as you like.
Storage
Store any leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the curry has thickened.
How to Freeze
Allow the curry to cool completely, then transfer to freezer‑safe containers or bags. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Ingredients (Serves 4)
- 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: ½ tablespoon hot sauce
- Optional: ½ tablespoon maple syrup
Instructions
- Press Sauté on the Instant Pot, add olive oil, then sauté onion, curry powder, and ginger for about 1 minute until fragrant. Cancel the sauté cycle.
- Add water, scrape the bottom of the pot, then add sweet potatoes, carrots, lentils, salt, and pepper. Stir to submerge the lentils. Lock the lid and set the steam valve to Sealing. Pressure cook on high for 1 minute.
- Allow a natural release for 3 minutes, then carefully move the valve to Venting to release remaining pressure. Remove the lid.
- Stir in coconut milk and kale until the kale wilts, about 2 minutes. Taste and adjust seasonings, adding optional hot sauce or maple syrup if desired. Serve over your preferred grain.
Tips & Notes
- Red lentils cook much faster than green or brown varieties; swapping in slow‑cooking lentils would require a longer cooking time and could overcook the vegetables.
- Nutrition information excludes the grain or side you serve with the curry.
Nutrition (per serving)
Calories: 259 kcal; Carbohydrates: 37 g; Protein: 10 g; Fat: 8 g; Fiber: 7 g. These values are approximate and intended as a guideline.
Fresh & Healthy Instant Pot Cookbook
This recipe is adapted from a fresh Instant Pot cookbook that focuses on wholesome, gluten‑free, and refined‑sugar‑free recipes. We chose this sweet potato curry because of its simple ingredients and big flavor — perfect for anyone looking for more vegan Instant Pot options. It’s a great recipe to add to your rotation when you want a satisfying, plant‑forward meal with minimal fuss.
