- 4 cups cubed sweet potato
- 3 cups water
- 2 cups dried red lentils
- 2 cups vegetable broth
- ¾ cup finely chopped onion
- 3 tablespoons Thai red curry paste
- 2 teaspoons garam masala
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 3 garlic cloves, minced
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 cup canned coconut milk (shake the can before pouring)
Place the sweet potato, 3 cups water, and next 7 ingredients (sweet potato through cumin) in a 6-quart electric pressure cooker coated with cooking spray. Add salt, garlic, and undrained canned tomatoes; stir well to combine.
Lock the lid in place and set to the seal position; set the pressure cooker to cycle on high pressure for 20 minutes.
After the cycle has completed, perform a rapid pressure release by turning the knob to the vent position. When the pressure has released, stir in the coconut milk. Let the curry stand, covered, for 5 minutes before serving.
- Yields: 6-8 servings
- Preparation Time: 40 minutes
Related Articles