Instant Pot Lentil Curry
Ingredients
-
1½
cups
lentils (green or brown)
-
½
tablespoon
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
curry powder (additional)
-
½
tablespoon
coconut sugar (or brown sugar)
-
1
teaspoon
kosher salt
-
¾
teaspoon
ground turmeric
-
⅛ to ¼
teaspoon
cayenne pepper
-
1
can
light coconut milk (about 14 ounces)
-
2
tablespoons
freshly squeezed lemon juice (about ½ large lemon)
-
as needed
serving
cooked brown rice
-
as needed
serving
chopped fresh cilantro
Instructions
- Rinse and drain the lentils and set aside.
- Set the Instant Pot to sauté and add coconut oil.
- Once melted, add 1 tablespoon of water, shallot, ginger, and garlic; cook until fragrant.
- Add curry powder, coconut sugar, salt, turmeric, and cayenne; stir well.
- Add lentils, coconut milk, and 1 cup of water; stir to coat lentils.
- Cancel sauté mode, seal the lid, and cook on HIGH pressure for 15 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then vent to release remaining pressure.
- Open the lid, stir in lemon juice, and adjust seasoning if needed.
- Serve hot with rice and sprinkle with cilantro.
Nutrition Facts (estimated)
Servings
4 to 6 servings
Calories
315
Total fat
12g
Total carbohydrates
59g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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