Rinse your lentils for a few minutes using a colander. Peel and chop your sweet potatoes into half-inch cubes. Crush your garlic and mince your ginger.
Add your olive oil to the Instant Pot on Sauté mode. Toss in your chopped onion and sauté for 3-4 minutes, stirring often. Add in your garlic and ginger and stir until fragrant (about 1-1.5 minutes). Then add in your spices and stir for 30 seconds (do not let your spices burn*).
Note: If you prefer cooking without oil, pour about two tablespoons of the broth into the pot to use instead.
Add in your vegetable broth and use your wooden spoon to deglaze the pot (basically loosen the food residue that’s stuck to the pan).
Pour in your water, tomato sauce, lentils, potatoes and turn on your Instant Pot to manual (high pressure) for 15 minutes.
Once the pressure cooking is done, add in your coconut milk and stir. You can add a tablespoon of vegan butter for some extra creaminess (optional).
I like to turn on the sauté mode for a couple of minutes and simmer my curry once adding in the coconut milk.