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.
