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Quick and Easy Instant Pot Lentil Curry

For a nourishing and flavorful meal, try this Quick and Easy Instant Pot Lentil Curry. Begin by sautéing onion, garlic, and ginger in olive oil using the Instant Pot's "Saute" function. Introduce cumin, curry powder, turmeric, salt, black pepper, and optional cayenne for heat, cooking until aromatic. Add lentils, vegetable broth or water, and diced tomatoes, mixing well. Seal the lid and cook on high pressure for 15 minutes, followed by a 10-minute natural release. Stir in creamy coconut milk, then taste and adjust seasoning. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice. Ideal for a nutritious, hassle-free dinner.

Featured in Set-It and Forget-It Meals.

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Updated on Sat, 04 Jan 2025 18:45:51 GMT
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Instant Pot Lentil Curry: A Simple, Healthy, and Vegan Delight

In the bustling world of modern cooking, finding a recipe that is both quick and nutritious can be a daunting task. However, with the rise of pressure cooking and the versatility of lentils, the Instant Pot Lentil Curry has become a staple in many health-conscious households. This recipe is a perfect blend of simplicity, flavor, and nutritional benefits, making it an ideal addition to your dinner rotation.

The growing popularity of lentil-based meals can be attributed to their numerous health benefits. Lentils are packed with protein, fiber, and a variety of essential vitamins and minerals. They are also incredibly versatile, allowing you to experiment with different spices and ingredients to create a dish that suits your taste preferences.

One Pot Wonder

One of the most appealing aspects of this recipe is that it cooks everything in one pot – the Instant Pot. This not only reduces cleanup but also makes the cooking process more efficient. You can sauté, pressure cook, and even thicken the sauce all in the same vessel, saving you time and effort.

Hands-Free Cooking

After the initial sautéing of the aromatics, this recipe becomes largely hands-free. Simply add all the ingredients to the Instant Pot, set the timer, and let the pressure cooker do its magic. This feature is particularly beneficial for busy days when you need a meal that is both quick and reliable.

Quick and Easy

The prep time for this recipe is minimal, and the cooking time is remarkably short. Unlike traditional stovetop or slow cooker methods that can take hours, the Instant Pot reduces the cooking time to just 15-20 minutes. This makes it an excellent option for those who need a healthy meal without the long wait.

Versatile Ingredients

This recipe can be made with various types of lentils, each offering a slightly different texture and flavor. Green and brown lentils are ideal for those who prefer a firmer texture, while red and yellow lentils result in a softer, more mushy consistency. You can also customize the recipe by adding different vegetables and spices to suit your taste.

Preparation

  • Ingredients:

    • Lentils (green, brown, red, or yellow)
    • Aromatics (onions, garlic, ginger)
    • Spices (curry powder, garam masala, turmeric, cumin, coriander, etc.)
    • Coconut milk
    • Vegetable stock or water
    • Optional: bell peppers, carrots, tomatoes

  • Sautéing the Aromatics:

    • Turn on the Sauté function of your Instant Pot and add a tablespoon of oil. You can use avocado oil, olive oil, or coconut oil for this step.
    • Add diced onions, minced garlic, and grated ginger. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
    • Stir in the spices, including curry powder, cumin, salt, garlic powder, ginger, black pepper, coriander, allspice, turmeric, cardamom, cinnamon, cloves, and nutmeg. Cook for an additional minute to allow the spices to toast and release their flavors.

Adding Ingredients

  • Adding Lentils and Liquid:
    • Stir in the rinsed lentils, ensuring they are well coated with the spice mixture.
    • Add vegetable stock or water, along with any additional vegetables like bell peppers or carrots.
    • Pour in coconut milk, which adds a creamy texture to the curry without using dairy.

Cooking Time

  • Cooking Duration:
    • For green or brown lentils, cook on high pressure for 15 minutes. Red and yellow lentils may require a shorter cooking time of about 10-12 minutes.
    • Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.

Finishing Touches

  • Adding Lemon or Lime Juice:
    • A squeeze of fresh lemon or lime juice can help balance the flavors and add a touch of brightness to the dish.
  • Garnishing:
    • Garnish with fresh cilantro or parsley for a fresh and herbaceous note.

High in Protein

Lentils are an excellent source of protein, making them a great option for vegetarians and vegans. A single serving of lentil curry can provide a significant portion of your daily protein needs.

Rich in Fiber

Lentils are also rich in dietary fiber, which helps in digestion and can lower cholesterol levels. The fiber content also makes the dish very filling, reducing the need for additional calories.

Vitamins and Minerals

Lentils and the accompanying vegetables are packed with various vitamins and minerals. They are a good source of iron, potassium, and phosphorus, among other essential nutrients.

Instant Pot Lentil Curry

Discover how to whip up a delightful Instant Pot Lentil Curry with minimal effort. This recipe combines lentils, spices, and coconut milk to create a hearty and delicious meal that's ideal for any night of the week.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
By: Meryem


Difficulty: Easy

Cuisine: Indian

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 tablespoon olive oil.
02 1 medium onion, chopped.
03 2 cloves garlic, minced.
04 1 medium ginger, grated (about 2 tablespoons).
05 1 teaspoon ground cumin.
06 1 teaspoon curry powder.
07 1/2 teaspoon turmeric.
08 1/2 teaspoon salt.
09 1/4 teaspoon black pepper.
10 1/4 teaspoon cayenne pepper (optional, for some heat).
11 1 cup brown or green lentils, rinsed and drained.
12 2 cups vegetable broth or water.
13 1 can (14 oz) diced tomatoes.
14 1 cup coconut milk.
15 Fresh cilantro, chopped (for garnish).
16 Fresh lemon juice (for serving).
17 Optional: red or yellow lentils (note: these may result in a slightly mushier texture).

Instructions

Step 01

Press the "Saute" button on the Instant Pot and heat the olive oil until shimmering. Add the chopped onion and cook until it is translucent and starting to brown, about 5 minutes. Add the minced garlic and grated ginger; cook for another minute, stirring constantly to prevent burning.

Step 02

Stir in the cumin, curry powder, turmeric, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute, until the spices are fragrant.

Step 03

Add the rinsed lentils, vegetable broth or water, and diced tomatoes. Stir to combine.

Step 04

Close the lid of the Instant Pot and make sure the valve is set to "Sealing". Press the "Manual" or "Pressure Cook" button and set the cooking time to 15 minutes at high pressure. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Step 05

Open the lid and stir in the coconut milk.

Step 06

Taste and adjust the seasoning as needed. Serve the lentil curry hot, garnished with chopped cilantro and a squeeze of fresh lemon juice.

Notes

  1. Lentil Types: For the Instant Pot, use brown or green lentils for the best texture. Red or yellow lentils can be used but may result in a slightly mushier curry.
  2. Stovetop Adaptation: If you don't have an Instant Pot, you can cook the lentils and curry sauce on the stovetop. Adjust the cooking time according to the type of lentils used.
  3. Hands-Free: This recipe is largely hands-free after the initial sautéing, making it convenient for busy days.

Tools You'll Need

  • Instant Pot.
  • Sauté function.
  • Pressure Cook function.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 15 g
  • Total Carbohydrate: 40 g
  • Protein: 12 g