Sweet Potato Lentil Curry with Coconut and Spinach

Step 1

Set the Instant Pot to "Saute" mode for 10 minutes. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes. Press "Cancel" to stop the saute function.

Step 2

Stir in 4 cups of stock, maple syrup, and rinsed lentils. Place the lid on in sealing position, then set the pot to cook on "High" pressure for 15 minutes. Allow for a 10-minute natural pressure release at the end of the cooking time. Carefully release the remaining pressure and open the lid.

Step 3

Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.

Step 4

In a 6-quart slow cooker, whisk together the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, salt, 4 cups of stock, and the maple syrup. Once combined, stir in the sweet potatoes and lentils. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the lentils and sweet potatoes are tender.

Step 5

Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.

Step 6

Set a large heavy-bottomed soup pot or Dutch oven (at least 5 quart) over medium low heat. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes

Step 7

Stir in 4 cups of stock, maple syrup, and rinsed lentils. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer to cook with the lid slightly ajar for 30 minutes, stirring occasionally, until the lentils and potatoes are tender and the mixture is creamy. Add extra stock or water as needed if the mixture gets too dry.

Step 8

Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.

Step 9

Spoon the lentil curry over rice or vegetable rice of choice. Top with suggested toppings as desired.Store leftover curry separately from rice and toppings in the refrigerator for up to 7 days. If making this ahead for meal prep, omit adding the baby spinach with the coconut milk and just add a handful or two as you heat each serving of lentils.