Name: Instant Pot Lentil Curry With Coconut
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian-inspired
Ingredients: 2 cups dried lentils (250 ml cups); 2 tablespoons coconut oil or olive oil; 1 medium 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; 4-5 cherry tomatoes, halved (or 1 medium tomato, chopped); 1 can coconut milk (mix well before opening), about 400 ml; 2 cups of vegetable stock (or water + 1 vegetable stock cube) – NOTE: this has been updated as per comments/feedback!; Juice of 1/2 lime; Garnish with fresh cilantro/coriander

Description

These creamy, beautifully spiced vegetarian Instant Pot lentil curry 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.

Ingredients

Scale

2 cups dried lentils (250 ml cups)
2 tablespoons coconut oil or olive oil
1 medium 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
4–5 cherry tomatoes, halved (or 1 medium tomato, chopped)
1 can coconut milk (mix well before opening), about 400 ml
2 cups of vegetable stock (or water + 1 vegetable stock cube) – NOTE: this has been updated as per comments/feedback!
Juice of 1/2 lime
Garnish with fresh cilantro/coriander

Cook Mode Prevent your screen from going dark

Instructions

Rinse and drain the lentils and set aside.
Turn the Instant Pot and press the Sauté function button.
Add the oil and heat up slightly, then add the onions, carrots, celery and salt and cook for 5 minutes.
After 5 minutes, add the curry powder, lentils, garlic and tomatoes and stir through. Add coconut milk and vegetable stock, stir.
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.
Serve with fresh cilantro/coriander on top.

Nutrition

Serving Size: 1 cup
Calories: 573
Sugar: 6.5 g
Sodium: 732.1 mg
Fat: 21.1 g
Saturated Fat: 16.7 g
Carbohydrates: 73 g
Fiber: 12.7 g
Protein: 27.9 g
Cholesterol: 2.3 mg

Keywords: Curry, Legumes, Coconut