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, with cauliflower rice, or atop zucchini noodles.
Course Main
Cuisine Indian-inspired
Keyword Coconut, Curry, Indian Cuisine, Legumes, Lentils, Vegan Recipes, Vegetarian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 5
Calories 492kcal
Author Instant Pot Eats
Ingredients
2cupsdried lentils250 ml
2tablespoonscoconut oil or olive oil
1mediumonionfinely diced
1largecelery stickfinely diced
1largecarrotfinely diced
1teaspoonsalt
2heaped teaspoons mild curry powder
2clovesof garlicfinely diced
4-5cherry tomatoeshalved (or 1 medium tomato, chopped)
1cancoconut milkmix well before opening, about 400 ml
2cupsof vegetable stockor water + 1 vegetable stock cube - NOTE: this has been updated as per comments/feedback!
Juice of ½ lime
Garnish with fresh cilantro/coriander
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.