Instant Pot Lentil Curry
If you’re looking for a wholesome, comforting meal that comes together in a flash, look no further than this Instant Pot Lentil Curry. Bursting with flavor and packed with nutrients, this dish is perfect for busy weeknights or lazy weekends. The lentils provide a hearty base, while the coconut milk adds creaminess and a touch of sweetness. With just a few simple ingredients, you can create a delightful curry that will leave you feeling satisfied and nourished. Let’s dive into the reasons why you should make this dish and how to prepare it in your Instant Pot!
Top Reasons to Make Instant Pot Lentil Curry
- Quick and Easy: The Instant Pot reduces cooking time significantly, making it a breeze to whip up this flavorful curry.
- Nutritious: Lentils are a fantastic source of protein, fiber, and essential nutrients, making this dish a healthy choice.
- Customizable: You can easily adjust the spice level and add vegetables to suit your taste preferences.
- One-Pot Meal: Minimal cleanup is required since everything cooks in one pot, letting you enjoy your meal without the hassle.
- Leftover Friendly: This curry tastes even better the next day, making it perfect for meal prep or leftovers.
What We’re Using
- 1 cup lentils (green or brown)
- 2 tablespoons coconut oil
- 1 cup plus 1 tablespoon water, divided
- 1 small shallot, finely chopped
- 3 tablespoons minced fresh ginger
- 2 tablespoons minced garlic (about 6 cloves)
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 1 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can light coconut milk (about 14 ounces)
- 2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
- Cooked brown rice for serving
- Chopped fresh cilantro for serving
Gear Up: What to Grab
- Instant Pot: The star of the show! Make sure it’s ready to go.
- Measuring cups and spoons: For accurate ingredient measurement.
- Cutting board and knife: Essential for chopping your shallot and garlic.
- Wooden spoon: Great for stirring the ingredients.
- Bowl: For serving your delicious curry.
Instant Pot Lentil Curry in Steps
Step 1: Sauté the Aromatics
Begin by selecting the sauté function on your Instant Pot. Once it’s hot, add the coconut oil. After a moment, toss in the finely chopped shallot, minced ginger, and minced garlic. Sauté for about 3-4 minutes, or until the shallot becomes translucent and fragrant.
Step 2: Add Spices
Stir in the curry powder, kosher salt, coconut sugar, ground turmeric, and cayenne pepper. Cook for an additional minute, allowing the spices to release their aroma and flavor.
Step 3: Incorporate Lentils and Liquid
Add the lentils to the pot, followed by 1 cup of water and the can of light coconut milk. Stir everything together, ensuring the lentils are well coated with the spices.
Step 4: Pressure Cook
Secure the lid on the Instant Pot and ensure the valve is set to sealing. Select the manual setting and cook on high pressure for 15 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes, then perform a quick release to release any remaining pressure.
Step 5: Final Touches
Open the lid and stir in the remaining tablespoon of water if the curry is too thick. Add the freshly squeezed lemon juice and stir to combine. Taste and adjust seasoning if needed.
Step 6: Serve
Serve the Instant Pot Lentil Curry over cooked brown rice, garnished with chopped fresh cilantro for a burst of color and flavor. Enjoy your comforting, flavorful meal!
Healthier Substitutions
- Lentils: You can substitute lentils with chickpeas or another legume if preferred.
- Coconut oil: Use olive oil or avocado oil for a different flavor profile.
- Coconut milk: Almond milk or vegetable broth can be used for a lighter option.
- Coconut sugar: Use maple syrup or honey for a natural sweetener alternative.
Don’t Do This
To ensure you get the best results from your Instant Pot Lentil Curry, avoid the following:
- Don’t skip soaking the lentils if using older ones; it helps with cooking and digestion.
- Don’t overcook the lentils; they can become mushy if cooked for too long.
- Don’t forget to stir the spices; this step is crucial for maximizing flavor.
- Don’t leave out the lemon juice; it brightens the dish and balances the flavors.
Save It for Later
This Instant Pot Lentil Curry keeps well in the fridge for up to 5 days. Store it in an airtight container, and it will be ready to reheat for a quick meal. You can also freeze portions for up to 3 months. Just let it cool completely before transferring to freezer-safe containers. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stovetop or microwave.
Your Questions, Answered
Can I use red lentils instead of green or brown?
Yes, red lentils can be used, but they cook faster and may produce a creamier texture. Adjust cooking time to about 10 minutes on high pressure.
Is this curry spicy?
The level of spiciness depends on the amount of cayenne pepper you use. Feel free to adjust or omit it if you prefer a milder flavor.
Can I add vegetables to this curry?
Absolutely! Vegetables like spinach, carrots, or bell peppers can easily be added. Just toss them in before pressure cooking.
What can I serve with this curry?
This curry pairs beautifully with cooked brown rice, quinoa, or even naan bread for dipping. Fresh cilantro as a garnish adds a lovely touch!
Cook This Next
The Last Word
This Instant Pot Lentil Curry is a delightful way to enjoy a nutritious, flavorful meal that requires minimal effort. Whether you’re new to cooking or a seasoned chef, this recipe is straightforward and rewarding. With its vibrant flavors and comforting texture, you’ll find yourself coming back to this dish time and time again. Gather your ingredients, fire up your Instant Pot, and treat yourself to a bowl of deliciousness today!
Instant Pot Lentil Curry
Ingredients
Equipment
Method
- Begin by selecting the sauté function on your Instant Pot. Once it’s hot, add the coconut oil. After a moment, toss in the finely chopped shallot, minced ginger, and minced garlic. Sauté for about 3-4 minutes, or until the shallot becomes translucent and fragrant.
- Stir in the curry powder, kosher salt, coconut sugar, ground turmeric, and cayenne pepper. Cook for an additional minute, allowing the spices to release their aroma and flavor.
- Add the lentils to the pot, followed by 1 cup of water and the can of light coconut milk. Stir everything together, ensuring the lentils are well coated with the spices.
- Secure the lid on the Instant Pot and ensure the valve is set to sealing. Select the manual setting and cook on high pressure for 15 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes, then perform a quick release to release any remaining pressure.
- Open the lid and stir in the remaining tablespoon of water if the curry is too thick. Add the freshly squeezed lemon juice and stir to combine. Taste and adjust seasoning if needed.
- Serve the Instant Pot Lentil Curry over cooked brown rice, garnished with chopped fresh cilantro for a burst of color and flavor. Enjoy your comforting, flavorful meal!
Notes
- Feel free to adjust the spice level by modifying the amount of cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- This curry can be frozen for up to 3 months; just thaw and reheat when ready to enjoy!
