Instant Pot Red Curry Potato & Lentil Stew

Name: Instant Pot Red Curry Potato & Lentil Stew
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 6 -8 servings
Ingredients: 1 tbsp vegetable oil; 1 onion; 3 cloves garlic; 3 tbsp red curry paste; 2 cups coconut milk; 3 medium carrots; 6 medium white potatoes; 1 cup of red lentils; 2 cups vegetable broth; 1/2 cup frozen peas; 1/2 cup frozen corn; 1/2 tsp salt

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
6 -8 servings
Calories
316 kcal
Course
Soup
Cuisine
Vegan

Instant Pot Red Curry Potato & Lentil Stew

Joseph Taylor

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This Instant pot red curry potato & lentil stew is warming, delicious, and packed with starchy vegetables and protein! It's perfect for soup season.

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Ingredients

Servings

1 tbsp vegetable oil
1 onion diced
3 cloves garlic minced
3 tbsp red curry paste you can also use yellow, massaman, or green if you have that
2 cups coconut milk
3 medium carrots diced
6 medium white potatoes diced
1 cup of red lentils well rinsed and drained
2 cups vegetable broth or water + mushroom broth powder*
1/2 cup frozen peas
1/2 cup frozen corn
1/2 tsp salt or to taste

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Instructions

On the Saute function (on high), cook the onions with oil and sauté until lightly browned and onions are translucent.
Add the curry paste and garlic, and cook, mashing the curry paste to heat through and wake up the flavours. You can add a splash of coconut milk here to help loosen the curry paste. Add the remaining coconut milk and stir through.
Add the diced carrots, potatoes, and rinsed and drained red lentils to the pot, then cover with water/vegetable broth. Stir to get the lentils distributed a bit better underneath the liquid, and pat the vegetables to settle under the liquid.
Cover with the lid, move the vent to "seal", and Pressure cook on high for 10 minutes. You can natural release or manual release, I tend to wait for 30 min then manually release the rest.
Add frozen peas and corn, and stir in to cook through and break up the lentilsv. Add salt to taste, and enjoy!

Notes

*Depending on the size of your vegetables, you might find you need a bit more liquid. I used about 2 cups for my soup, but you want to fill the Instant Pot until water JUST covers all the vegetables.

Nutrition Information

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Serving 1g Calories 316kcal (16%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Sodium 541mg (23%) Fiber 6g (24%) Sugar 4g (8%)