Instant Pot Eggplant Sweet Potato Lentil Curry

¾ cup ( 155.25 g) lentils or a mix of (brown/green) lentils and mung beans , soaked in warm hot water for atleast 15 mins

1 tsp oil , or use water to saute to make oil-free

½ ( 0.5 ) onion chopped

4 cloves of garlic chopped

an inch of ginger chopped

½ ( 0.5 ) or 1 hot green chile chopped

¼ tsp ( 0.25 tsp) turmeric

½ to 1 tsp garam masala

½ tsp ( 0.5 tsp) ground cumin or ground coriander

15 oz tomatoes (2 medium tomatoes, chopped

1 cup ( 1 ) (heaping) chopped eggplant , or use other hearty vegetables of choice

1 cup ( 133 g) cubed sweet potatoes

¾ tsp ( 0.75 tsp) salt

2 cups ( 500 ml) water 3 cups for saucepan

a big handful of spinach

cayenne and lemon/lime to taste

pepper flakes for garnish

Directions at veganricha.com

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