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Fall is officially upon us. As I write this post it is a cool, rainy fall day and I am so excited to cozy up to a warm comforting bowl of this creamy lentil curry for dinner tonight. Leftovers FTW!!!
I first made this recipe in the beginning of spring when weather was still cold. I knew I needed to save it for fall because my blog calendar for recipes was already planned out with spring and early summer recipes. Here we are. Finally ready for cozying up with sweaters and steaming bowls of food.
This creamy lentil curry comes together in a snap. It only takes 30 minutes to make and it’s all made in the instant pot/electric pressure cooker. Even the sauteing of the onions is done in the instant pot, no separate skillets needed. Instant pot, I love you!
Basically all you do to make this instant pot creamy lentil curry is:
- saute onion in instant pot
- saute garlic
- add veggie or chicken stock, canned tomatoes, lentils, curry powder, black pepper, and turmeric powder
- cook on a high pressure for 15 minutes.
- Release steam. Stir in coconut milk, frozen peas, salt, and coconut sugar (just a hint for sweetness).
- Serve with white or brown rice (I like to buy frozen microwavable rice and cook it that way….because dirty dishes)
- garnish with crushed peanuts and fresh cilantro and get all cozy for dinner
BONUS: make a side of my Indian spiced peas!
They only take 20 minutes to make, require just a few simple ingredients, and only one pan to make them. They can be made while you are waiting for the instant pot to come to pressure and for the lentils to cook.
Easy peasy (pun intended), and so delicious!
If you don’t have an instant pot or electric pressure cooker….well then I think you should get one! Ha! Kidding! Sort of!!!
Most of my instant pot recipes I can easily guesstimate the cooking variations for the slow cooker or stove top without having to test it a million times. With lentils they can be tricky. Depending on how they are cooked depends on how much liquid and time they need otherwise they could become mushy or not absorb all of the liquid. There are too many variables with this one and the Instant pot just makes these lentils perfect.
That being said, if you are wanting to try out a different method for cooking this creamy lentil curry either in a slow cooker or a stove top, please share how it went in the comments below.
Team work!! Thanks friends!!!
I am so in love with this recipe! This creamy lentil curry is so satisfying.
The lentils are perfectly tender, perfectly seasoned with curry powder that has a hint of heat. The pops of sweet green peas goes nicely with the soft acidity of the tomatoes and sauteed onions. The sauce is creamy and just a little rich from the coconut milk (full fat is ideal). And that fluffy rice topped with crunchy peanuts and fresh cilantro is ridiculously good!
Creamy lentil curry is perfect for a weeknight meal since it only takes 30 minutes to make, one pot, and makes a large portion – leftovers FTW!!
Paul and I have come to love lentils. They are cheap, easy to make, versatile, and packed with protein. They are a great way to enjoy a vegan, or meatless meal while feeling satisfied.
And this recipe especially makes for a complete meal if you serve them with a side of my Indian spiced peas. A match made in heaven!
This is not your boring old, bland lentil soup that everyone thinks of and when they think of lentils. This creamy lentil curry is packed with flavor and texture, it’s hearty and filling. We hope you enjoy this recipe as much as we do!
Here are more lentil recipes for you to try:
- curried lentil bowls (for breakfast)
- Red lentil curry with cauliflower rice
- lentil mushroom tacos with creamy chipotle sauce
- Lentil turkey chili
Okay, I am realizing I need to make more lentil recipes for you because we all need more yummy lentil recipes in our lives!
Here are some of our fave instant pot recipes:
- smoky instant pot chicken tinga tacos
- instant pot white chicken chili
- The BEST instant pot chili
- Instant pot chicken tacos
- healing instant pot bone broth
And the love affair with the instant pot is strong….
Happy fall cooking!!!
If you make this recipe let me know in the comments below, and don’t forget to leave a star rating. I love hearing from you!
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Instant Pot Creamy Lentil Curry
- Prep Time: 10 mins
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 6 to 8 1x
- Category: entree, instant pot, easy, dinner
- Method: saute
- Cuisine: vegan, vegetarian, gluten free, dairy free, refined sugar free, curry
Description
Instant pot creamy lentil curry is a vegan meal it is packed with protein, flavor, and veggies. It’s creamy, sweet, with a hint of spice. Only takes 30 minutes to make!
Ingredients
lentils
- 1 to 2 tablespoons coconut oil or olive oil
- 1/2 onion, chopped
- 3 to 4 garlic cloves, minced
- 1 1/2 cups low sodium veggie broth or chicken broth
- 1 cup green or brown lentils
- 2 15 ounce cans fire roasted tomatoes
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 15 ounce can full fat or low fat coconut milk
- 2 to 3 tablespoons coconut sugar
- 1 teaspoon salt
- 1 16 ounce bag of frozen peas
- optional: pinch to 1/4 teaspoon cayenne pepper
For serving
- white rice or brown rice (see notes)
- Indian spiced peas (as a side dish)
Optional toppings
- fresh cilantro
- roasted peanuts, crushed
Instructions
- Prepare: Prepare all of the ingredients for the lentils as stated above, the hands on part of this recipe moves fast so you want to be ready. (if you need to cook your rice on the stove top, start cooking it before you prepare your ingredients, since it takes 45 minutes to make. See notes for short cut ideas).
- Saute the onion: Set your instant pot to saute. Once it’s heated up add the coconut oil or olive oil, allow to heat for a minute. Add the onions and saute, stirring frequently, until the onions are tender and translucent, about 5 minutes. Add the minced garlic and cool for 1 more minute. Immediately add the broth and canned tomatoes.
- Cook the lentils: Stir in the lentils, curry powder, turmeric, and black pepper. Seal instant pot lid, making sure the nozzle is turned to sealed. Set the instant pot to high pressure and set the timer for 15 minutes. Once done cooking immediately force release the steam using the nozzle. Once the steam has released, remove the lid and give everything a good stir. Most of the liquid should be absorbed and the lentils should be tender. (If making quick cooking rice, or microwave rice make it while the lentils are cooking). Also, at this time make the Indian spiced peas (if making).
- Finish: You can keep your instant pot on the “keep warm” setting so help warm up the peas. Stir in the can of coconut milk, coconut sugar, salt, frozen peas, and cayenne pepper (if using). Allow the heat from the lentils to warm up the peas and the coconut milk for a minute. Taste and adjust seasonings as needed.
- To serve: Serve the hot lentils with white rice or brown rice. Top with crushed peanuts and fresh cilantro leaves. Serve immediately. We love to serve these lentils with a side of my Indian spiced peas. Easy Indian Spiced Peas (20 Minutes)
Notes
rice: To keep things extra fast, and to reduce the amount of dirty dishes, I love using steam microwave rice. You can pop it in the microwave while your lentils are cooking (takes 3 to 4 minutes). Another shortcut I like to take a lot is quick cooking rice. You do need a pot to make it, but it only takes 10 minutes to make.
Salt: Cooking lentils with salt apparently makes the lentils tough. That is why you want to make sure to use low sodium veggie or chicken broth, and why it’s good to add the salt at the end.
Peas: If serving these with my Indian spiced peas you will need 2 16 ounce bags of frozen peas. One for the lentils and one for the Indian spiced peas.
Vegan: make sure you use veggie stock to ensure this recipe is vegan.
leftovers: Store the lentils and rice in separate containers. It should keep for 7 to 8 days. This dish makes great leftovers, which is why I love that it makes such a large amount.
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