(Pressure) Cook with Me: Sweet Potato and Red Lentil Curry (Vegan)

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and fat.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more affordable and still provide a hearty texture.

Start by cooking brown rice in a separate pot since it takes longer.

Chop 4 cups of sweet potatoes, using about 2 medium sweet potatoes, and scrub them instead of peeling.

Rinse 2 cups of red lentils under cold water and check for any debris.

Chop 3/4 cup of finely chopped white onions.

Add 3 tablespoons of red Thai curry paste, starting with 1 tablespoon at a time.

Grate 2 teaspoons of fresh ginger using a microplane.

Press 3 cloves of garlic using a garlic press.

Heat oil in the pot and sauté the garlic and ginger until fragrant.

Add the tomato paste and cook it to caramelize and reduce bitterness.

Add 1 cup of water to the mixture, adjusting the thickness as needed.

Close the pressure cooker and bring it up to pressure, adding a total of 4 cups of vegetable broth to thin it out.

Prepare a pickled onion garnish by microwaving a mixture of 1/2 cup apple cider vinegar, 1/2 cup water, and 2 teaspoons of sugar until warm, then soak onion slices for 20 minutes.

After about 10 minutes under pressure, check the curry for tenderness.

If it's too thick, add more water to achieve desired consistency.

Stir in 1 cup of coconut milk and adjust seasoning, adding more red curry paste if needed.

Taste the curry and adjust the flavor as necessary, considering adding more sweet potatoes for balance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary