Ingredients
Lentils and Aromatics
- 1 1/2 cups brown or green lentils
- 1 medium white or yellow onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons crushed or grated ginger
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
Liquids
- 2 cups water
- 1 (14-oz) can tomato sauce or crushed tomatoes
- 3/4 cup canned coconut milk
To Serve
- Cooked white rice
- Chopped fresh cilantro
Instructions
- Add to Instant Pot – Place all ingredients except for the coconut milk into the Instant Pot. Stir thoroughly to combine the lentils, diced onion, garlic, ginger, spices, tomato sauce, and water evenly.
- Pressure Cook – Secure the lid and set the Instant Pot to Manual High Pressure for 15 minutes. Once cooking is complete, allow the pressure to naturally release for about 10 minutes, then perform a quick release for any remaining pressure.
- Add Coconut Milk – Open the lid carefully and stir in the coconut milk. Taste the curry lentils and adjust seasoning by adding more salt or cayenne pepper if desired for extra heat.
- Serve – While lentils cook, prepare the white rice and chop fresh cilantro. Serve the curry lentils hot over the cooked rice, garnished generously with fresh cilantro for freshness and color.
Notes
- You can substitute brown or green lentils depending on preference; red lentils will cook faster but become mushy.
- Adjust the amount of cayenne pepper to control the heat level according to taste.
- Use full-fat coconut milk for a richer, creamier texture or light coconut milk for a lighter dish.
- Leftovers can be refrigerated for up to 4 days and taste even better the next day.
- This recipe is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian-inspired
- Diet: Vegan
