Sweet Potato-Lentil Curry

  • 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
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