Instant Pot Lentil Curry

Name: Instant Pot Lentil Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 1/2 cup lentils (green or brown ); 1/2 tbsp coconut oil; 1 cup plus 1 tablespoon water (divided); 1 small shallot (finely chopped); 3 tbsp minced fresh ginger; 2 tbsp minced garlic (about 6 cloves); 1 tbsp curry powder (plus 1 teaspoon ); 1/2 tbsp coconut sugar ( or brown sugar); 1 tsp kosher salt; 3/4 tsp ground turmeric; 1/8–1/4 tsp cayenne pepper (use more for more spice or omit if sensitive to spice); 1 can light coconut milk (about 14 ounces); 2 tbsp freshly squeezed lemon juice (about 1/2 large lemon); Cooked brown rice (for serving); Chopped fresh cilantro (for serving)

By Erin Clarke · WellplatedPublic

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Easy Instant Pot Lentil Curry with Indian flavors, not too spicy, healthy and vegan! One pot recipe with brown lentils or green lentils.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3

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Recipe source

This recipe was taken from Instant Pot Lentil Curry · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

1.5 cuplentils (green or brown )
0.5 tbspcoconut oil
1 cupplus 1 tablespoon water (divided)
1small shallot (finely chopped)
3 tbspminced fresh ginger
2 tbspminced garlic (about 6 cloves)
1 tbspcurry powder (plus 1 teaspoon )
0.5 tbspcoconut sugar ( or brown sugar)
1 tspkosher salt
0.75 tspground turmeric
0.13–0.25 tspcayenne pepper (use more for more spice or omit if sensitive to spice)
1can light coconut milk (about 14 ounces)
2 tbspfreshly squeezed lemon juice (about 1/2 large lemon)
—Cooked brown rice (for serving)
—Chopped fresh cilantro (for serving)

Steps

1
Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
2
Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

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Per portion

Calories: ~35.6 kcal
Protein: ~0.6 g
Fat: ~2.3 g
Carbs: ~3.5 g
Fiber: ~0.4 g
Sodium: ~775.7 mg

2 ingredients still need USDA food links. lentils (green or brown ), curry powder (plus 1 teaspoon ), ground turmeric, cayenne pepper (use more for more spice or omit if sensitive to spice), Cooked brown rice (for serving), Chopped fresh cilantro (for serving) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

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