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Instant Pot Coconut Curry Lentils (Vegan, GF)

These creamy, beautifully spiced Instant Pot lentils are super easy and nutritious, perfect for a plant-based weeknight dinner for the whole family. 

Instant Pot Curried Coconut Lentils - Easy Recipe

Whether you’re looking for a new vegetarian and vegan-friendly meal or you’re expanding your lentil recipe repertoire, this dish is a total keeper because it’s easy, full of plant-based protein, healthy fats and veggies.

It’s a creamy stew, similar to dal, but with a creamy coconut twist. It can be served as is, over rice or quinoa, cauliflower rice or zucchini noodles. The choice is yours!

PS. It freezers well and keep in the fridge for a few days, great for leftovers.

Instant Pot Curried Coconut Lentils - Easy Recipe

We used simple, easy accessible and affordable ingredients in this recipe, including some nutritious veggies.

Want to try more Instant Pot lentil recipes? Try our Vegan Lentil Shepherd’s Pie or our Turkish Split Pea Stew.

Also, you might like out Guide To Cooking Legumes and our other vegan friendly Instant Pot recipes.

Instant Pot Curried Coconut Lentiles - Easy Recipe

Easy Curried Coconut Lentils

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Curry Main
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Indian


These creamy, beautifully spiced vegetarian Instant Pot lentils stew is super easy and nutritious, perfect for a plant-based weeknight dinner for the whole family. It can be served as is, over rice or quinoa, cauliflower rice or zucchini noodles.



  • 2 cups dried lentils (250 ml cups)
  • 2 tablespoons coconut oil or olive oil
  • 1 medium brown onion, finely diced
  • 1 large celery stick, finely diced
  • 1 large carrot, finely diced
  • 1 teaspoon salt
  • 2 heaped teaspoons mild curry powder
  • 2 cloves of garlic, finely diced
  • 45 cherry tomatoes, halved (or 1 medium tomato, chopped)
  • 1 can coconut milk (mix well before opening), about 400 ml
  • 1 + 1/4 cups of vegetable stock (or water + 1 vegetable stock cube)
  • Juice of 1/2 lime
  • Garnish with fresh cilantro/coriander


  1. Rinse and drain the lentils and set aside.
  2. Turn the Instant Pot and press the Sauté function button.
  3. Add the oil and heat up slightly, then add the onions, carrots, celery and salt and cook for 5 minutes.
  4. After 5 minutes, add the curry powder, lentils, garlic and tomatoes and stir through. Add coconut milk and vegetable stock, stir.
  5. Then turn off the Sauté function by pressing Cancel/Keep Warm button. Place and lock the lid, making sure the valve is pointing at Sealing. Press the Manual, HIGH pressure and adjust the time to 5 minutes. After 3 beeps, the Instant Pot will start building up the pressure (about 5 minutes) and then the cooking. Once the timer goes off, allow 10 minutes for the pressure to release naturally and then use the quick release method (carefully move the lid valve to Venting) to let the rest of the steam off. Then open the lid, add the lime juice and stir the lentils.
  6. Serve with fresh cilantro/coriander on top.

Keywords: Easy Curried Coconut Lentils Indian Dal Creamy Vegetarian Stew plant-based rice quinoa cauliflower rice zucchini noodles

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Instant Pot Easy Coconut Curried Lentils (Vegan, Gluten-Free, Dairy-Free)


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  • Reply
    Pamela Skinberg
    April 8, 2018 at 11:42 pm

    The amount of liquid is not correct. Should be a 2:1 ratio of liquid to dried lentils. I made it as directed but had to add 2 cups of water and cook it for another 5 mins in the IP afterwards, then it was OK. Flavours were excellent, but the ratios are wrong.

    • Reply
      May 9, 2019 at 2:26 am

      oh man you are so RIGHT! Glad you caught this. I added 1 c water and could have used 2. I think veg broth would have been good too.

  • Reply
    June 25, 2018 at 12:53 am

    Delicious! I used the mirepoix from Trader Joe’s and pre-chopped garlic, which made this an especially easy recipe.

    • Reply
      July 3, 2018 at 7:26 am

      Christie, that stuff is a lifesaber! So glad you enjoyed it. It’s quite simple and so delicious.

  • Reply
    October 2, 2018 at 11:54 pm

    My IP would seal under pressure with this recipe? I’ve only is d it about 10 times so I can’t imagine that the seal needs replacing already? I had thoroughly cleaned the lid. In the end I used the slow cooking function

    • Reply
      October 4, 2018 at 5:01 pm

      Hey Jai, sealing shouldn’t be an issue with this recipe in particular for any reason. With my IP, I often have to adjust the lid and secure it into place before placing it on the pot. It’s just a little loose. It can be finicky, but I haven’t had to replace it at all. Sometimes, when placing it back on the pot, gravity can take its toll and work the ring back down again, so it needs to be quite secured with the valve turned all the way shut. I hope this helps you to troubleshoot.

  • Reply
    Miles Budde
    December 2, 2018 at 4:38 am

    Amazing, made a quadruple batch for a vegan soup kitchen I volunteer at, it was quite a hit with our patrons!

  • Reply
    April 5, 2019 at 8:28 pm

    I wish I had read the comments prior to making a 3x recipe (office function) liquid to lentil ratio was way off and I had to battle the burn notice several times before success. Otherwise, tasty and the office loved it.

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