Quick & Cozy Instant Pot Red Curry Lentils Recipe

Bubbling with aromatic spices, this instant pot red curry lentils dish promises a comforting culinary journey through vibrant flavors.

Warm coconut milk and fragrant herbs create an irresistible base for hearty legumes.

Delicate lentils absorb the rich, complex seasonings, promising a meal that feels both sophisticated and homey.

Minimal prep work means you can craft this delectable recipe in minutes without sacrificing depth of taste.

Tender legumes mingle with bold spices, offering a satisfying vegetarian option that doesn’t compromise on excitement.

Nutritious and quick, these red curry lentils bring international flair to your weeknight dinner routine.

Grab a spoon and savor every delicious, nourishing bite of this remarkable one-pot wonder.

What Goes Well with Red Curry Lentil Dishes

• Pair red curry lentils with crisp New Zealand Sauvignon Blanc for a zesty wine experience that cuts through the dish's creamy richness.
• Serve alongside grilled tofu or roasted chicken to add extra protein and create a balanced meal that complements the lentils' earthy texture.
• Top with crunchy toasted cashews or sliced almonds to introduce a delightful nutty crunch that contrasts the smooth, velvety curry.
• Garnish with quick-pickled cucumber or radish slices to add bright, tangy notes that refresh the palate between rich curry bites.

Red Curry Lentils with Instant Pot Simplicity

• Whips up a delicious, hearty meal in under 30 minutes, perfect for busy families craving a quick, nutritious dinner.
• Loaded with protein-rich lentils, vibrant vegetables, and anti-inflammatory spices, delivering a wholesome, balanced meal in one pot.
• Uses affordable, pantry-staple ingredients like lentils, coconut milk, and canned tomatoes, creating a restaurant-quality dish without breaking the bank.
• Easily customizable with optional toppings like cilantro, lime, or hot sauce, catering to different taste preferences and dietary needs.

Ingredients That Bring Life to Red Curry Lentils

• Red Lentils: Quick-cooking protein packed with nutrients, provides hearty texture and substance.
• Coconut Milk: Creamy base that adds richness and authentic curry flavor, full-fat version recommended.
• Diced Tomatoes: Adds acidity and depth, canned variety works best for consistent texture.

• Onion, Garlic, Ginger: Classic flavor base with aromatic warmth and depth, fresh ingredients preferred.
• Red Curry Paste: Concentrated spice blend that provides authentic Thai curry flavor, choose quality brand.
• Soy Sauce: Enhances umami and adds subtle saltiness, low-sodium version optional.

• Vegetable Broth: Provides liquid and additional flavor foundation, homemade or store-bought acceptable.
• Maple Syrup: Balances spice with subtle sweetness, pure maple syrup recommended.
• Lime Juice: Adds bright, fresh acidity to finish the dish, fresh lime preferred over bottled.
• Cilantro: Optional fresh herb garnish for added color and herbal note, can be omitted if disliked.

Cooking Up Instant Pot Red Curry Lentils

Step 1: Ignite The Flavor Base

Heat your Instant Pot and activate Saute mode. Drizzle coconut oil into the pot and gently sweat onions until they become translucent and soft. Introduce minced garlic, freshly grated ginger, and vibrant red curry paste. Stir these aromatic ingredients together, allowing their essence to bloom and fill your kitchen with an incredible scent.

• Coconut oil
• Onions
• Garlic
• Ginger
• Red curry paste

Step 2: Build The Curry Foundation

• Red lentils
• Diced tomatoes
• Coconut milk
• Vegetable broth
• Soy sauce
• Maple syrup

Blend everything thoroughly, ensuring all components mingle harmoniously.

Step 3: Create Culinary Magic

Cancel Saute mode and secure the Instant Pot lid. Set the pressure cooker to high and cook for five minutes. Once complete, allow a natural release for ten minutes, then carefully quick release any remaining pressure.

Step 4: Elevate And Serve

Squeeze fresh lime juice into the curry and taste. Adjust seasoning with salt as needed. Nestle this luscious curry over steaming rice and garnish with chopped cilantro. For extra excitement, add a splash of hot sauce or an additional lime wedge.

Tips to Make Lentils Taste Restaurant-Worthy

• Boost Flavor Intensity: Toast red curry paste before adding other ingredients to enhance its aromatic depth and release complex spice notes.
• Texture Perfection: Use red lentils as they cook quickly and break down, creating a creamy, silky consistency without long simmering times.
• Customize Heat Levels: Adjust red curry paste quantity to control spiciness, allowing personalization for mild or fiery preferences.
• Protein Power-Up: Incorporate cooked chicken, tofu, or chickpeas directly into the lentils for a complete, nutritious meal with added protein.
• Dietary Adaptations: Swap soy sauce with coconut aminos for a gluten-free version, and use maple syrup alternatives like agave for different dietary needs.

How to Store and Reheat Red Curry Lentils

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Cool completely before sealing to prevent bacterial growth.
• Transfer curry to freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months. Frozen lentils maintain their texture and flavor beautifully.
• Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water to restore moisture and prevent sticking.
• Reheat in microwave-safe dish, covering with a damp paper towel. Stir every 30 seconds until heated through, preventing dry spots and ensuring even warming.

Different Twists for a New Spin on Red Curry

• Vegan Protein Boost: Replace lentils with chickpeas or tofu for a different protein source and texture.
• Gluten-Free Option: Use tamari instead of soy sauce and ensure curry paste is certified gluten-free.
• Spicy Heat Level: Adjust red curry paste quantity or add sriracha for extra heat, or reduce for mild preference.
• Low-Carb Alternative: Swap rice with cauliflower rice or serve over roasted zucchini noodles for fewer carbohydrates.

Common Questions for Red Curry Lentils

• Are red lentils different from other lentils?

Red lentils cook faster and break down more easily compared to green or brown lentils, making them perfect for creamy curry dishes. They have a mild, slightly sweet flavor and cook in just a few minutes.

• Can I make this recipe without an Instant Pot?

Yes, you can prepare this dish on a stovetop. Sauté ingredients in a large pot, add liquids, and simmer for 15-20 minutes until lentils are tender, stirring occasionally to prevent sticking.

• Is this recipe spicy?

The recipe uses red curry paste which provides mild to moderate heat. You can control spice levels by choosing a mild or hot curry paste, or adjusting the amount used. For less heat, use less curry paste.

• Do I need to rinse red lentils before cooking?

Yes, always rinse red lentils under cold water to remove dust and debris. This helps prevent a muddy taste and ensures cleaner cooking results. Drain well before adding to the Instant Pot.

Instant Pot Red Curry Lentils Recipe

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4.9 from 20 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamy Indian-inspired instant pot red curry lentils bring comfort and global flavor to weeknight dinners. Bold spices and hearty legumes create a nourishing meal packed with plant-based protein that delivers rich, complex taste in minutes.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup dried red lentils, rinsed
• 1 (14 ounces / 400 grams) can diced tomatoes (with juice)
• 1 (14 ounces / 400 grams) can full-fat coconut milk
• 1 ½ cups (360 milliliters) vegetable broth or water

Aromatic Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste (adjust to heat level)

Seasoning and Garnish Ingredients:

• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup or brown sugar (optional)
• Juice of ½ lime
• Salt, to taste
• Chopped fresh cilantro
• Lime wedges
• Sriracha or chili crisp
• Cooked rice or naan for serving

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Instructions

1. Initiate the Instant Pot’s sautéing function and melt coconut oil, gently transforming onions into a translucent, soft base through gentle caramelization.
2. Infuse aromatic depth by introducing minced garlic, freshly grated ginger, and vibrant red curry paste, allowing the spices to bloom and release their intricate fragrance.
3. Cascade red lentils, diced tomatoes, rich coconut milk, vegetable broth, umami-packed soy sauce, and sweet maple syrup into the pot, whisking thoroughly to create a harmonious mixture.
4. Seal the Instant Pot’s lid securely and program for high-pressure cooking, allowing the ingredients to meld and transform for precisely five minutes.
5. Execute a natural pressure release for ten minutes, followed by a quick venting to complete the cooking process.
6. Brighten the curry with a splash of zesty lime juice, adjusting seasoning with salt to elevate the flavor profile.
7. Ladle the luxuriously creamy lentil curry over fluffy rice, garnishing with fresh cilantro and optional hot sauce or additional lime for personalized flair.

Notes

• Customize heat levels by adjusting red curry paste quantity for mild or spicy preferences.
• Swap red lentils with green or brown lentils, noting cooking time might need slight modification.
• Use gluten-free soy sauce or tamari for celiac or gluten-sensitive diets.
• Enhance protein content by adding cubed tofu or shredded chicken during pressure cooking stage.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Pressure Cooking
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg