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Easy Instant Pot Lentil Curry photo

Instant Pot Lentil Curry

This Instant Pot Lentil Curry is a quick, nutritious delight! Packed with flavor and creamy coconut milk, it’s perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1 cup lentils (green or brown)
  • 2 tablespoons coconut oil
  • 1 cup water plus 1 tablespoon, 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

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon
  • Bowl

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!