Red Thai Curry

Ingredients

• 1 large bunch of scallions, sliced
• Garlic or garlic powder
• 2 tablespoons freshly minced or grated ginger
• 1½ pounds (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
• 3 medium Roma or plum tomatoes, chopped*
• 4 tablespoons (60g) red curry paste or alternate curry spices
• 1 cup (190-210g) red lentils, rinsed and drained
• 2 cups (480 mL) vegetable broth
• 1/2 teaspoon kosher salt
• 1 tablespoon soy sauce
• 1 (15-ounce / 400 mL) can “lite” or reduced-fat coconut milk
• 1 tablespoon fresh lime juice
• 2-3 teaspoons agave nectar, coconut sugar, organic brown sugar, or organic cane sugar
• 1/2 cup chopped cilantro (or flakes)
• Optional Garnishes: extra coconut milk for a pretty swirl, thinly sliced scallions, bean sprouts, thinly sliced chili peppers

Directions

1. Pour the vegetable broth into the Instant Pot. Add the scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, and tamari or soy sauce, and lite coconut milk. Stir to combine.
2. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.
3. Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.