Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons Olive Oil
  • 1 Large Onion (, finely chopped)
  • 1 Garlic Clove (, pressed (see note 1))
  • 1 cup Uncooked Lentils ((see note 2))
  • 1 large Sweet Potato ((1 pound/450 grams))
  • 13 ounces Coconut Milk ((400 ml))
  • 13 ounces Tomato Passatta ((400 ml))
  • 3 teaspoons Thai Curry Paste
  • 2 tablespoons Concentrated Tomato Puree
  • 1 teaspoons Turmeric Powder
  • 1 teaspoons Cumin Powder
  • 1 teaspoons Salt
  • 1 teaspoons Ginger
  • Avocado
  • Parsley
  • Chili

Instruction

  • Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
  • Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
  • When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
  • Serve warm with rice, quinoa, naan bread or flatbread.
  • Optional add-ons: avocado, sweetcorn, parsley, chili.