Instant Pot Lentil Curry
User Reviews
5
Instant Pot Lentil Curry
Description
Instant Pot Lentil Curry uses whole green or brown lentils cooked in chicken stock with curry powder, garlic, ginger, and tomato paste. The process begins by sautéing aromatics and spices in ghee using the Instant Pot's sauté function, which builds a strong flavor base. Adding chicken stock deglazes the pot, ensuring all spices and flavors are incorporated into the broth. The lentils pressure cook to tender perfection, and optional coconut milk adds creaminess and balances the curry's spices.
The flavor is savory and earthy with hints of warmth from curry powder and a customizable kick from cayenne pepper. The textures of softened lentils and a thick sauce make it satisfying and hearty. This dish can be served alone or with rice or flatbreads to soak up the sauce.
Try using high-quality curry powder for best results, and adjust seasoning and spiciness to your preference. Coconut milk adds richness but is optional; if omitted, increase the broth slightly for consistency. The recipe allows flexibility in substitutions for ingredients without compromising the essential flavors of this curry.
Ingredients
Main Ingredients:
- 2 cups (400g) lentil whole, green or brown
- 3.5 cups (875ml) chicken stock If you're not using coconut milk, use 3.75 cups (938ml) stock, unsalted, or vegetable stock or water
- 3 tablespoons (24g) curry powder
- ½ teaspoon table salt (add more later)
Flavor Enhancing Ingredients:
- 2 tablespoons (30g) ghee (substitutions: unsalted butter or olive oil)
- 8 cloves (23g) garlic , minced
- 1 (220g) onion diced or minced, medium
- 1 tablespoon ginger , minced
- 1 tablespoon (15ml) soy sauce regular
- ½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper
- ¼ cup (60g) tomato paste
- ¼ - ½ cup (63ml - 125ml) coconut milk (optional)
Instructions
- Saute Onion & Garlic: Heat up Instant Pot using "Sauté More" function. Wait until the indicator says "HOT". Add 2 tbsp (30g) ghee to the Instant Pot. Add in diced onions, then saute for 3 minutes. Add in minced garlic, ginger, ¼ cup (60g) tomato paste, 3 tbsp (24g) curry powder, and ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible. *Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your lentil curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Lentil Curry: Add in 1 tbsp (15ml) regular soy sauce, ½ tsp table salt, then give it a quick mix. Add in 2 cups (400g) of whole lentils and 2.5 cups (625ml) unsalted chicken stock. Make sure the lentils are submerged in the liquid. *Note: If you're not using the coconut milk at the end, add in an extra ¼ cup (63ml) unsalted chicken stock here. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. -Green Lentils: Pressure Cook at High Pressure for 10 minutes, then 10 minutes Natural Release. -Brown Lentils: Pressure Cook at High Pressure for 8 minutes, then 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
- Season & Add Coconut Milk: Give it a few quick stirs, then mix in ¼ cup (63ml) coconut milk. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt). Add in more coconut milk as desired.
- Garnish & Serve Curried Lentils: Garnish Curried Lentils with finely chopped cilantro or green onions. Enjoy this Easy Instant Pot Lentil Curry over rice or your favorite side dishes!
Notes
- Substitute onion with onion powder (2 teaspoons) and garlic with garlic powder (1¼ teaspoon) if needed.
- You can replace ghee with unsalted butter or olive oil.
- Use vegetable stock or water instead of chicken stock as desired.
- Coconut milk enhances flavor and balances spices; add extra stock if omitted.
- Adjust cayenne pepper to control the heat level according to taste.
- Rate the recipe after trying it to share your experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 499mg | 21% |
| Potassium | 965mg | 21% |
| Fiber | 20g | 80% |
| Sugar | 4g | 8% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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