One of my favorite Indian-inspired recipes, but with a healthy kick: let me allow you to introduce my Sweet Potato Lentil Curry! 🍠An earthy, comforting dish, yet it is packed with precious plant proteins and fibers.
Add the diced onions, garlic, and red pepper to the pan. Cook until fragrant, ~2 minutes.
Turn the instant pot down to medium-low, and allow it to cool slightly.
Add the fenugreek and mustard seeds – this is why we turned the pan down to a medium-low. The seeds will pop all over the kitchen!
Cook the seeds for a few minutes.
Cover the vegetables with the broth and add all of the rest of the ingredients and seasonings, except for the salt. (Do not add salt until the lentils are done cooking! The salt slows down the cooking process of the lentils).
Bring to a simmer and cover the instant pot with the lid. Cook for about 10 minutes or until the lentils are soft.
Remove the pan from the burner and add salt to taste (I added around 1 ½ tsp of salt).
Serve over brown rice or with naan!
Nutrition
Nutrition Facts
Sweet Potato Lentil Curry 🍠
Amount per Serving
Calories
300
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
990
mg
43
%
Potassium
948
mg
27
%
Carbohydrates
50
g
17
%
Fiber
20
g
83
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
10482
IU
210
%
Vitamin C
50
mg
61
%
Calcium
98
mg
10
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dinner recipes, high protein curry, high protein soup, instant pot, instant pot curry, lentil curry, plant protein, plant-based dinner, sweet potato lentil curry