Indian-type curry that's simple and super delicious!
Start cooking rice, if desired. For four people, I cook 1.5 cups dry brown rice in 4 cups water for about 40 minutes.
Chop all the vegetables, and combine all ingredients and spices into the instant pot. Stir together.
Set to high pressure for 5 minutes. It will take 10-15 minutes for the Instant Pot to build up to pressure before that 5 minute cooking time starts.
Once the 5 minutes is up and it beeps, flip the valve for a quick release.
Stir in cilantro, lime juice, spinach. Taste and adjust salt and curry powder for flavor. Serve with rice and additional cilantro and peanuts/pistachios for garnish, if desired.
Combine all the ingredients in a large pot. Cover, and bring to a boil. Reduce heat and let simmer 20-30 minutes until vegetables are soft and lentils are cooked.
Add cilantro, lime juice and spinach. Taste, and adjust salt and curry powder for flavor. Serve with rice and additional cilantro and peanuts/pistachios for garnish, if desired.
Onion is optional. I didn't have one once, and it tasted the same.
If you don't like sweet potatoes, you can use butternut squash or carrots.
To make low-fat, use 1.5 cups of water to replace the can of coconut milk. Then, after cooking, stir together 2 tablespoons of cornstarch with 1/4 cup water in a small bowl, and stir into hot curry until thickened.