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.
Ingredients
Scale
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
Instructions
- Initiate the Instant Pot’s sautéing function and melt coconut oil, gently transforming onions into a translucent, soft base through gentle caramelization.
- 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.
- 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.
- Seal the Instant Pot’s lid securely and program for high-pressure cooking, allowing the ingredients to meld and transform for precisely five minutes.
- Execute a natural pressure release for ten minutes, followed by a quick venting to complete the cooking process.
- Brighten the curry with a splash of zesty lime juice, adjusting seasoning with salt to elevate the flavor profile.
- 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