How To Make Instant Pot Lentil Curry
Easy and quick, this recipe highlights a creamy and rich lentil curry made from green lentils, coconut milk, and spices for a scrumptious instant pot dish.
Ingredients
- 1 tbsp extra virgin olive oil
- ½ small onion, diced
- 4 garlic cloves, minced
- 1 tsp coriander, ground
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp chili powder
- ½ tsp ginger, ground
- 15 oz crushed tomatoes, (1 can)
- 1 cup water
- 1 cup green lentils, rinsed, sorted
- 13½ oz full-fat coconut milk, (slightly less than 1 cup)
- salt and pepper, to taste
Instructions
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Turn Instant Pot to sauté setting. Once hot, add oil.
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Once oil is shimmering, add the onions and sauté for about 5 minutes until translucent.
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Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
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Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on High pressure for 12 minutes.
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Allow steam to naturally release, let pressure valve drop, then stir in the coconut milk, salt, and pepper.
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Sprinkle individual servings with desired garnishes. Enjoy!
Nutrition
- Sugar: 6g
- :
- Calcium: 98mg
- Calories: 436kcal
- Carbohydrates: 42g
- Fat: 25g
- Fiber: 17g
- Iron: 9mg
- Potassium: 1042mg
- Protein: 17g
- Saturated Fat: 19g
- Sodium: 166mg
- Vitamin A: 363IU
- Vitamin C: 15mg
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