Instant Pot Lentil Curry
Instant Pot Lentil Curry is a rich and healthy meal. Not only are lentils packed with protein, fibre, iron and folate, but lentils are also both delicious and low-calorie.
Ingredients
- 2 cups of red lentils
- 1 large onion
- 2 cloves of garlic
- 1 tbsp minced fresh ginger
- 1 can 28 oz diced tomatoes
- 1 can 13,5 oz coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- Garnish with cilantro and lime if desired
Instructions
- In the Instant Pot, press sauté, and add oil. Once hot, add the onion, ginger and garlic and cook for 5 minutes.
- Add all the rest of the ingredients. Salt and pepper. Cover and select the high-pressure function. Set the cooking time to 18 minutes.
- Let the pressure release naturally for 10 minutes, then vent to release the pressure completely, and remove the cover. Mix well. Adjust seasoning.
- Serve with rice.
- Garnish with cilantro and lime if desired
Notes
•You can keep the curry in an airtight container up to 5 days in the fridge. The curry can also be frozen up to 3 months.
•Lentils do not require a soaking period like other legumes.
•Lentils allow you to fill up on fiber that is often consumed in too small quantities.
•Lentils do not require a soaking period like other legumes.
•Lentils allow you to fill up on fiber that is often consumed in too small quantities.