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
- 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).
Nutrition Facts
Per portion