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
Scale
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
