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+ servings

Sweet Potato Lentil Curry 🍠

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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 300 kcal

Ingredients
  

Seasonings:

Instructions
 

  • Heat the oil in an instant pot.
  • 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
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