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.