Name: Creamy Lentil Curry
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cup lentils (green or brown); 0.5 tbsp coconut oil; 1.06 cup water (divided); 1 handful shallot (finely chopped); 3 tbsp ginger (minced fresh); 2 tbsp garlic cloves (minced); 1.33 tbsp curry powder (plus 1 tsp); 0.5 tbsp coconut sugar (or brown sugar); 1 tsp kosher salt; 0.75 tsp turmeric powder; 0.25 tsp cayenne pepper (adjust to spice preference); 1 can reduced fat coconut milk (14 ounces); 2 tbsp lemon juice (freshly squeezed); 2 cup brown rice (cooked); 1 sprinkle fresh cilantro (chopped)

Creamy Lentil Curry

This Creamy Lentil Curry is a nourishing one-pot meal that delivers big Indian-inspired flavors without intense heat. Cooked in an Instant Pot for a perfectly tender, velvety texture, the lentils are combined with ginger, garlic, and coconut milk for an effortless hands-free dinner. Served over brown rice with fresh cilantro, it’s a wholesome and filling vegan staple.

Instructions

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1

Rinse and drain the lentils (1.5 cup) and set them aside.
2

Select sauté on the Instant Pot and melt the coconut oil (0.5 tbsp). Add water (0.06 cup), shallot (1 handful), ginger (3 tbsp), and garlic cloves (2 tbsp). Sauté for 2 minutes until fragrant.
3

Vigorously stir in curry powder (1.33 tbsp), coconut sugar (0.5 tbsp), kosher salt (1 tsp), turmeric powder (0.75 tsp), and cayenne pepper (0.25 tsp).
4

Add the lentils, reduced fat coconut milk (1 can), and water (1 cup). Close the lid and pressure cook on HIGH for 15 minutes.
5

Allow natural pressure release for 10 minutes, then vent remaining steam manually.
6

Stir in lemon juice (2 tbsp). Serve hot over brown rice (2 cup) and garnish with fresh cilantro (1 sprinkle).