Name: Instant Pot Lentil Curry
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: Indian
Ingredients: 1½ cups green or brown lentils; ½ tbsp coconut oil; 1 cup plus 1 tbsp water (divided); 1 small shallot, finely chopped; 3 tbsp minced fresh ginger; 2 tbsp minced garlic (about 6 cloves); 1 tbsp plus 1 tsp curry powder; ½ tbsp coconut sugar or brown sugar; 1 tsp kosher salt; ¾ tsp ground turmeric; ⅛ to ¼ tsp cayenne pepper; 1 can (14 oz) light coconut milk; 2 tbsp freshly squeezed lemon juice; Cooked brown rice for serving; Chopped fresh cilantro for serving

Method

Rinse and drain the lentils. Set the pot to sauté mode, add coconut oil, then add 1 tablespoon water along with the shallot, ginger, and garlic. Cook, stirring, until fragrant and the shallot softens, about 2 minutes. Add curry powder, coconut sugar, salt, turmeric, and cayenne; stir vigorously. Stir in the lentils, coconut milk, and 1 cup water until the lentils are fully submerged.
Press cancel to stop sauté. Seal the lid and set to high pressure for 15 minutes. After the timer beeps, let pressure release naturally for 10 minutes, then vent fully. Stir in lemon juice, taste, and adjust seasonings. If too thick, add water to reach desired consistency. Serve over brown rice with cilantro.

Notes

Reduce cayenne to ⅛ tsp if you prefer mild heat, or omit entirely for sensitive palates.

Natural pressure release is key to tender lentils; avoid quick release.

Leftovers keep refrigerated for up to 4 days and freeze well.

Calories: 315 kcal · Carbs: 59 g · Protein: 7 g · Fat: 12 g · Fiber: 6 g · Sugar: 8 g

Adapted from www.wellplated.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Lentil Curry

Ingredients

Method

Notes

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