Instant Pot Lentil Curry Recipe

I adore constructing robust and healthy dishes, and my Instant Pot Lentil Curry is always a go-to when I’m craving the complete comfort of a simple yet satisfying dinner. Lentils are loaded with good-for-you protein, and there’s no end to the kind of spices and other flavorings you can throw into the pot.

I use curry powder, cumin, and turmeric for a nice blast of flavor. Add diced tomatoes and coconut milk, and you have a sauce that clings nicely to the lentils.

A little cayenne pepper adds just a touch of warmth, fresh spinach leaves brighten the dish, and you can’t forget the cilantro! Finish with a squeeze of lime juice, and you’ve got a flavor party in a bowl.

Ingredients

Lentils are nutrient-packed.

They contain a hearty concentration of protein and fiber.

This not only adds to their nutrition profile but also equates to a sense of satisfaction.

That being said, lentils are versatile and can be used in dishes where you don’t necessarily want the taste of lentils to come through.

Coconut milk adds creaminess and a rich flavor, along with healthy fats.

Spinach: Offers vitamins and iron, creating new nutritional density in the curry.

Curry Powder: Provides aromatic spices that bring warmth and a deep flavor of taste.

Ginger and garlic: Enhances immune system function with anti-inflammatory properties.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup dried brown or green lentils, rinsed
• 2 cups vegetable broth or water
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 cups fresh spinach leaves
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. The Instant Pot should be set to sauté mode, and vegetable oil should be heated in it. The onion should then be added and cooked until softened, which takes about 3-4 minutes.

2. Incorporate garlic and ginger, and sauté for 1-2 minutes until aromatic.

3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper, and mix them with the ingredients in the pan. Do it continuously for about a minute and smell the aromas that fill your kitchen.

4. Incorporate the chopped tomatoes, coconut milk, lentils, and veggie broth. Stir everything together well to ensure a proper melding of flavors.

5. Add salt and black pepper, then fasten the Instant Pot lid.

6. Configure the Instant Pot for manual high pressure, set for 15 minutes.

7. When the cooking time is finished, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.

8. With great care, take the lid off and stir in the fresh spinach leaves, sauting them until they wilt.

9. Incorporate lime juice and chopped cilantro, stirring to combine. Adjust the flavor if necessary.

10. Lentil curry is best served piping hot and can be enjoyed with rice, naan, or any flatbread. For a little extra color, and for those who are a bit “cilantro-crazy,” feel free to garnish the dish with even more cilantro.

Equipment Needed

1. Instant Pot
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Wooden spoon or silicone spatula
6. Ladle
7. Citrus juicer (optional)

FAQ

• Can I use red lentils instead of brown or green lentils?It is fine to use red lentils, but they cook more quickly and can turn mushy, which may alter the texture of the finished curry.
• Is there a way to make this curry less spicy?To cut down on the heat, lessen or leave out the cayenne pepper and use a very mild curry powder.
• Can I freeze the leftover curry? Yes, this curry freezes well. Store in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
• Can I substitute vegetable oil with another oil?You can definitely use coconut oil or olive oil instead, which will provide a slight variation in flavor.
• How can I make this recipe more protein-rich?To increase the protein content of the curry, you can add chickpeas or tofu.
• Do I need to soak the lentils before cooking?You do not need to soak the beans because the Instant Pot will cook them completely within the amount of time specified.
• What can I serve with lentil curry?Accompany with rice, naan bread, or quinoa for a complete meal.

Substitutions and Variations

Vegetable oil: Use olive oil or coconut oil instead for a different flavor profile.
Use 1 tsp of ground ginger if you cannot get fresh ginger.
Curry powder: Substitute with garam masala for an almost identical but slightly different flavor profile.
Almond milk or cashew cream: Use these if you’re avoiding coconut milk or want a lighter version.
The leaves of fresh spinach: If you desire a heartier texture, switch to kale or Swiss chard.