Instant Pot Lentil Curry
Lentil curry is a delicious vegan curry made with lentils. The curry is jam=packed with the health benefits of lentil and the flavors of curry powder, thyme, scotch bonnet, along with the creaminess and richness from coconut milk.
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Servings: 4 servings
Calories: 341kcal
Equipment
Ingredients
- 1 cup brown dried lentils rinsed
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 small onion chopped
- 3 cloves garlic chopped
- 1 inch ginger grated
- 1 sprig thyme
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 Scotch Bonnet pepper whole
- 1/2 teaspoon salt
Instructions
- Select sauté and add olive oil to the instant pot.
- Once it is heated, add onion, garlic, ginger, and thyme and cook, stirring until onion softens, about 2 minutes.
- Add curry powder, turmeric, cumin, and salt. Cook until fragrant, about 1 minute.
- Stir in the lentil to coat with the sauteed veggies.
- Select cancel. Add vegetable broth, coconut milk, and Scotch Bonnet pepper; mix well so that the ingredients are well incorporated.
- Seal the lid tightly and cook at high pressure for about 10 minutes. Once the timer is up, the pressure is naturally released.
- Take off the lid, stir and serve lentil curry.
Nutrition
Calories: 341kcal | Carbohydrates: 37g | Protein: 14g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 774mg | Potassium: 683mg | Fiber: 16g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 6mg