Red Curry Lentils With Sweet Potatoes And Spinach Recipes
INSTANT POT LENTIL & SWEET POTATO THAI CURRY
This Instant Pot Lentil & Sweet Potato Thai Curry makes such a simple and delicious meatless meal that can be made in less than 30 minutes! Perfect flavour-packed meal for busy weeknights! {Vegan & Gluten-free}
Provided by Elysia
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add all of the ingredients to the instant pot other than the lentils and the spinach. Stir the mixture so that all of the ingredients are well combined.
- Add the lentils, but don't completely stir it into the rest of the mixture as they may stick to the bottom of the pot and burn. Instead, gently press them into the liquid so that they're covered with liquid but not sinking to the bottom.
- Place the lid on, ensuring that the valve is set to "sealing" and not "venting." Press the pressure cooker button and set the timer to 5 minutes on high pressure. After a few seconds, you should see the word "on." At the point, the cooking process will begin.
- Once the cooking process is complete, you should hear some beeping. Do a quick release of the pressure. Use a wooden spoon or oven mitt to move the valve to "venting" and keep your face away from the steam.
- Once all of the pressure has released, open the lid and stir in the spinach. Allow it to sit for about a minute or so until the spinach has wilted.
- Serve over a bed of rice topped with a squeeze of lime juice and a sprinkle of cilantro.
Nutrition Facts : Calories 302 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Sodium 199 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving
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