EASY Instant Pot Red Lentil Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
Indian
EASY Instant Pot Red Lentil Curry
Description
The EASY Instant Pot Red Lentil Curry involves cooking red lentils with a mix of coconut milk, fire-roasted or regular tomatoes, and a variety of spices including curry powder, cumin, and tamari for savory balance. Fresh aromatics such as onion, garlic, and ginger build the foundational flavor. Soy curls or TVP add substance and texture reminiscent of meat, though optional. Cooking under high pressure for five minutes blends the flavors quickly while softening the lentils.
The finished curry is creamy, with a balance of mild heat and acidity from tomatoes and a subtle richness from coconut milk. The red lentils lend a velvety texture while remaining distinct. This curry is commonly served over rice or boiled potatoes, with lime juice and cilantro added fresh to brighten the dish or a dollop of vegan yogurt to add cooling contrast.
Leftovers keep well refrigerated for up to five days and can be frozen for about two months, allowing convenient meal preparation. Adjusting lentil quantity when omitting soy curls ensures sufficient protein and thickness.
Ingredients
- 1 large yellow onion chopped
- 4 to 6 cloves garlic minced
- 1 thumb size ginger root fresh, peeled, zested or minced
- 1 (14 ounce) coconut milk light, canned
- 1 (28 ounce) diced tomatoes fire-roasted or regular, canned
- 1 ¼ cups red lentils See Notes, dry, rinsed
- 2 cups soy curls About 2 ½ ounces by weight, or 1 cup TVP, optional
- 1 heaping tablespoon curry powder mild
- 1 teaspoon cumin
- 1 tablespoon tamari for GF or soy sauce
- 1 teaspoon salt fine sea salt
- black pepper
- 2 ¼ cups water
For serving:
- rice cooked, or potatoes cooked
- cilantro
- lime
Instructions
- Note: to avoid a burn warning on the Instant Pot it's important to measure accurately and avoid major adjustments to the the wet/dry ratio.
- Combine all ingredients in the Instant Pot (onion - water), and stir very well. If using soy curls/TVP, these go in dry; no need to soak first. Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
- Carefully flip the toggle to manually release the pressure. Serve with rice or potatoes, a squeeze of lime juice, and fresh cilantro, if desired. Lentil curry is also great with a dollop of plain vegan yogurt.
Notes
- If omitting soy curls or TVP, increase red lentils to 1 ½ cups to maintain texture and protein.
- Store leftover curry in an airtight container for up to 5 days refrigerated or freeze for up to 2 months for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Sodium | 638mg | 27% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 88mg | 9% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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