Step 1

Turn the IP onto HIGH sauté, and melt the coconut oil.

Step 2

Reduce to medium heat and sauté the onions, garlic, and ginger.

Step 3

Once the onions are tender, add the spices––curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for about 30 seconds.

Step 4

Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Stir well.

Step 5

Cancel the saute setting, and turn IP to pressure cook for 10 minutes.

Step 6

Let it natural pressure release for 10 minutes.

Step 7

Season to taste with more salt, and serve garnished with fresh lime and cilantro.

Step 8

Follow the instructions above, but you'll want to bring the lentils to a simmer after adding them with the sweet potatoes and liquids. Simmer for 20-25 minutes, or until the potatoes are tender.

Step 9

Add more water to thin if necessary.

Step 10

Serve garnished with lime and cilantro.