Instant Pot Lentil Curry
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
236 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Lentil Curry
Description
This lentil curry begins by sautéing olive oil, onion, carrot, and bell pepper until softened. Garlic, ginger, and curry powder are added briefly to awaken the spices, then water, dried green lentils, salt, and canned coconut milk are layered in. The Instant Pot is sealed and set to high pressure for five minutes, followed by a natural pressure release to ensure the lentils cook gently and evenly.
The result is a thick, creamy curry with tender lentils and a depth of savory and mildly spicy flavor enhanced by coconut milk's richness. Fresh cilantro added at the end provides herbal brightness, and lemon slices can be served on the side to add acidity as desired.
The recipe makes four servings and can accommodate substitutions like brown lentils, while red lentils may alter texture toward being more pureed. Adjusting cooking times for different lentil types is advised. This updated version uses a full can of coconut milk for improved flavor and texture balance.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 2 medium carrot chopped
- 1 bell pepper , chopped and seeds removed
- 1 garlic minced, clove
- 1 inch ginger minced, fresh
- 1 tablespoon curry powder
- 1 cup water
- 1 cup green lentils dried
- 1 teaspoon salt fine sea salt
- 1 (15 oz.) can coconut milk
- ½ cup cilantro fresh
- lemon for serving, slices
Instructions
- Press the "Saute" button on the Instant Pot. As soon as it starts to heat up, add in the olive oil, onion, carrots, and bell pepper. Stir until the veggies start to soften, about 5 minutes.
- Add in the garlic, ginger, and curry powder and stir for one more minute. Press the "Off/Cancel" button right away, and add the cup of water to prevent the spices from burning to the bottom of the pot. Use a spatula to scrape the bottom, making sure that no veggies or spices are stuck. (This will prevent a burn error later.)
- Add in the green lentils, salt, and coconut milk, then secure the lid. Move the steam release valve to "sealing" then use the Manual or Pressure Cook button to cook at high pressure for 5 minutes. It will take roughly 10 minutes for the pot to pressurize, so the screen will read ON until then.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads L0:10, you can move the steam release valve to "venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
- Stir in the fresh cilantro and adjust any seasoning to taste. I usually add in an extra ½ teaspoon of salt, and a squeeze of lemon juice to brighten the flavor. Serve over cooked rice with extra cilantro on top, if you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition is estimated per serving of about 1 cup without rice.
- Brown lentils can be substituted for green lentils without much difference in outcome.
- Red lentils will yield a softer, more pureed texture compared to green lentils.
- The recipe was updated in October 2023 to use a full can of coconut milk and green lentils for improved flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 612mg | 26% |
| Potassium | 689mg | 15% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 6196IU | 124% |
| Vitamin C | 44mg | 49% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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