Instant Pot Lentil Curry Recipe
Darling, this Instant Pot lentil curry recipe is basically a weeknight miracle—fast, flavorful, and sassier than your barista’s eye roll.
Creamy lentils soak up fragrant spices while the Instant Pot does all the heavy lifting, like your bestie carrying brunch gossip.
It’s hearty, nourishing, and quicker than scrolling your ex’s Instagram feed.
The bold blend of curry, turmeric, and garlic turns humble lentils into a dish worthy of applause (and seconds).
So grab your Instant Pot, toss everything in, and serve curry with zero stress and maximum flair.
Instant Pot Lentil Curry Recipe
Vegan Instant Pot lentil curry combines lentils, coconut milk, and spices into a quick, comforting meal.
Ingredients
- Red lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Vegetable broth – 2 ½ cups
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Set Instant Pot to sauté mode; heat olive oil.
- Sauté onion, garlic, and ginger for 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
- Add tomato paste, crushed tomatoes, and broth; stir well.
- Mix in red lentils, salt, and pepper.
- Seal lid; cook on high pressure for 10 minutes.
- Quick-release pressure; stir in coconut milk.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 300
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 37 g
- Fiber: 11 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 12%
- Vitamin C: 17%
- Iron: 26%
- Calcium: 8%
- Potassium: 18%
Additional Tips
- Add spinach after cooking for extra greens.
- Swap chili powder for cayenne if you want more heat.
- Serve with naan or basmati rice for a complete meal.
