Instant Pot Red Curry Lentils Recipe
If you love cozy, deeply flavorful meals that come together with minimal effort, Instant Pot Red Curry Lentils will capture your heart and taste buds. This comforting dish is packed with Thai-inspired flair, blending red lentils with creamy coconut milk, punchy red curry paste, and plenty of fragrant aromatics — all tenderly cooked in the magic of your Instant Pot. Whether you’re a lifelong lentil fan or just looking for new, satisfying vegan recipes, this is one you’ll want to make again and again!
Ingredients You’ll Need
Every ingredient in Instant Pot Red Curry Lentils is carefully chosen to create irresistible flavor, color, and richness. The best part? You probably have most of these on hand, and each one brings its own special touch to the dish.
- Coconut oil or olive oil: Adds silkiness and helps the spices bloom when sautéed for a richer, creamier curry.
- Onion: Provides a sweet, aromatic base that becomes meltingly soft in the pressure cooker.
- Garlic: Lends bold, savory flavor that rounds out the taste of the dish.
- Fresh ginger: Adds spicy warmth and depth—fresh really is best here!
- Red curry paste: Brings Thai-inspired flavor and just the right kick of heat to the lentils.
- Ground cumin: Infuses the curry with earthy notes that complement the coconut and curry paste.
- Dried red lentils: The protein-packed star of the show, turning wonderfully tender and creamy when cooked under pressure.
- Full-fat coconut milk: Creates a lush, silky sauce and balances the heat of the curry paste.
- Vegetable broth or water: Helps the lentils cook perfectly—use broth for extra flavor!
- Soy sauce or tamari: Adds an umami punch and keeps the dish deeply savory, while also being gluten-free if you use tamari.
- Lime juice: Provides essential brightness and a pop of tang that enhances the whole dish—don’t skip it!
- Salt and pepper: For seasoning and bringing all the flavors together just right.
- Fresh cilantro: Delivers a fresh, herbal contrast as a finishing touch.
- Cooked rice or naan: The perfect sidekicks for scooping up every last bit of saucy lentils.
How to Make Instant Pot Red Curry Lentils
Step 1: Sauté the Aromatics
Start by setting the Instant Pot to sauté mode. Once it’s hot, add your coconut oil or olive oil, then toss in the diced onion. Let the onion sizzle and soften for 2–3 minutes, stirring occasionally—this is the foundation of rich, savory flavor.
Step 2: Fragrant Spices In, Flavor Up!
Add the minced garlic, freshly grated ginger, red curry paste, and ground cumin to the pot. Cook, stirring constantly, for 1 to 2 minutes. The aroma rising from your Instant Pot will be hard to resist! This step helps the spices and curry paste fully release their flavors—don’t rush it.
Step 3: Add Lentils and Liquids
Next, stir in the rinsed red lentils, full-fat coconut milk, vegetable broth or water, and soy sauce or tamari. Give everything a good scrape and stir, making sure nothing is stuck to the bottom of the pot. This prevents that pesky burn notice and helps create an ultra-smooth curry.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes. While it may seem short, red lentils cook incredibly fast and get melt-in-your-mouth creamy in no time at all.
Step 5: Natural Release
Let the pressure release naturally for 10 minutes to allow the flavors to marry and the texture to set. Afterward, carefully do a quick release for any remaining pressure—the aromas will fill your kitchen!
Step 6: Finish & Season
Remove the lid and give the curry a lovely stir. Squeeze in the fresh lime juice, then season your Instant Pot Red Curry Lentils with salt and pepper to taste. If you want extra brightness, add a touch more lime juice. Now you’re ready for your first spoonful!
How to Serve Instant Pot Red Curry Lentils
Garnishes
This dish practically begs for a shower of freshly chopped cilantro for that hit of herbal freshness. You could also sprinkle on sliced green onions, a swirl of coconut milk, or a sprinkle of roasted peanuts for an irresistible crunch.
Side Dishes
Instant Pot Red Curry Lentils are right at home over a mound of fluffy cooked rice—white, brown, basmati, or jasmine all work beautifully. For an Indian-inspired touch, pair with soft, pillowy naan for dipping and scooping up every bit of luscious lentil curry.
Creative Ways to Present
Try serving your red curry lentils in wide bowls topped with a handful of baby spinach or chopped kale stirred in at the end for extra color and nutrients. For a fun twist, serve them over baked sweet potatoes or with a crispy pappadam on the side—you’ll love the added texture and flavor!
Make Ahead and Storage
Storing Leftovers
Instant Pot Red Curry Lentils keep incredibly well—just pop leftovers into an airtight container in the fridge. They’ll stay fresh, creamy, and delicious for up to 4 days, making this a meal prep hero for busy weeks.
Freezing
If you’re planning ahead, this curry is a great candidate for freezing! Portion cooled lentils into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months and thaw overnight in the fridge when ready to enjoy again.
Reheating
To reheat, simply warm your lentils on the stovetop over medium heat or in the microwave until hot throughout. If your curry has thickened, splash in a bit of water or extra coconut milk to revive its creamy, saucy consistency.
FAQs
Can I use brown or green lentils instead of red?
While you can use other types of lentils, keep in mind that red lentils cook down quickly and give the signature creamy texture to Instant Pot Red Curry Lentils. Brown or green lentils won’t be quite as soft and may need a longer cooking time, but they’ll still taste great!
Is this dish spicy?
The level of heat depends on your red curry paste and how much you use. If you’re sensitive to spice, start with less curry paste and add more at the end if you want extra warmth. Serve with a dollop of yogurt or coconut cream if you’d like to mellow things out.
Can I add vegetables to the curry?
Definitely! After cooking, stir in a handful of baby spinach, kale, or frozen peas for a burst of color and nutrition. The residual heat will wilt them perfectly without overcooking.
Is this recipe suitable for meal prep?
Absolutely—Instant Pot Red Curry Lentils are perfect for meal prepping! The flavors deepen even more after a day or two in the fridge, and they reheat beautifully for quick lunches or dinners.
What’s the best way to adjust the consistency?
If your lentils are too thick after cooking, just add a splash of broth or coconut milk and stir well. If you prefer a thicker curry, hit sauté and simmer for a minute or two to let extra liquid evaporate to your liking.
Final Thoughts
If you’re craving something hearty, vibrant, and soul-satisfying, you absolutely need to try Instant Pot Red Curry Lentils. With minimal prep and unbeatable flavor, it’s bound to become a new favorite—so gather your ingredients, invite someone you love to dinner, and get ready to savor every last bite!
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Instant Pot Red Curry Lentils Recipe
- Total Time: 25 minutes (including pressure build/release)
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A flavorful and easy-to-make vegan dish, Instant Pot Red Curry Lentils are a delicious Thai-inspired meal perfect for a quick dinner. Creamy coconut milk, red curry paste, and red lentils come together in the Instant Pot for a satisfying and nutritious dish.
Ingredients
Main Dish:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 cup dried red lentils, rinsed
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice (plus more to taste)
- Salt and pepper, to taste
Garnish and Serving:
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add oil and sauté the onion for 2–3 minutes until softened.
- Add Flavors: Add garlic, ginger, red curry paste, and cumin. Cook for 1–2 minutes until fragrant.
- Combine Ingredients: Stir in red lentils, coconut milk, broth, and soy sauce. Scrape up any bits on the bottom to avoid a burn notice.
- Pressure Cook: Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Release Pressure: Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Finish and Serve: Stir in lime juice and season with salt and pepper to taste. Serve hot over rice or with naan, topped with fresh cilantro.
Notes
- Add a handful of spinach or chopped kale after cooking for extra greens.
- Adjust curry paste for more or less heat.
- Keeps well refrigerated for up to 4 days; great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
