Instant Pot Lentil Curry
Ingredients
-
1
tablespoon
olive oil
-
1
small
yellow onion, chopped
-
2
medium
carrots, chopped
-
1
bell pepper, chopped
red bell pepper
-
1
clove
garlic, minced
-
1
inch
fresh ginger, minced
-
1
tablespoon
curry powder
-
1
cup
water
-
1
cup
dried green lentils
-
1
teaspoon
fine sea salt
-
1
15 oz.
can coconut milk
-
½
cup
fresh cilantro
-
to taste
lemon slices, for serving
Instructions
- 1. Sauté the olive oil, onions, carrots, and bell pepper in the Instant Pot for about 5 minutes until softened.
- 2. Add the garlic, ginger, and curry powder, stirring for another minute.
- 3. Add water, scrape the pot to prevent burning, then add lentils, salt, and coconut milk. Secure the lid.
- 4. Cook at high pressure for 5 minutes, allowing 10 minutes for the pot to pressurize.
- 5. After cooking, let the pressure naturally release for 10 minutes before venting any remaining pressure.
- 6. Stir in fresh cilantro and adjust seasoning with salt and lemon juice to taste.
- 7. Serve warm over rice or with naan.
Nutrition Facts (estimated)
Servings
4
Calories
236
Total fat
4g
Total carbohydrates
37g
Total protein
13g
Sodium
612mg
Cholesterol
0mg
You might also like