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    Home » Recipes » Vegan Main Dishes

    EASY Instant Pot Red Lentil Curry

    Updated Apr 1, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Inspired by red lentil dal, this somewhat non-traditional red lentil curry emphasizes convenience and ease, relying on pantry staples and the Instant Pot. Just 5 minutes of prep, then sit back and relax! Comforting and full of flavor, this Instant Pot curry is vegan, gluten-free, and oil-free.

    close up of lentil curry in a bowl.

    With endless days at home plus a hot and humid summer, lately I'm often so tired by dinner time that even the thought of whipping up one of my go-to weeknight veggie sautés is too much. And that's exactly how this Instant Pot Red Lentil Curry was born.

    I also had some pantry items to use up, like fire roasted tomatoes, red lentils, and soy curls.

    But mainly, I just wanted to just throw some ingredients in the Instant Pot, press a button, and sit the heck down.

    You know what I mean? I wanted zero fuss and zero standing at the stove. 

    To my surprise, that first experimental batch was AMAZING! It was so delicious I couldn't wait to make it again.

    I've changed the recipe a bit each time, trimming down ingredients and choosing only the most essential ones to make this lentil curry as easy and accessible as possible.

    Jump to:
    • Ingredient Notes
    • The Easiest Red Lentil Curry
    • How to Cook Red Lentils
    • Serving Suggestions
    • Variations
    • Storing Leftovers
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments
    overhead view of vegan curry in a bowl with jasmine rice, cilantro, and lime wedges.

    Ingredient Notes

    I mentioned this is a non-traditional take on red lentil curry. So what liberties did I take? First, it has more tomatoes than it should because I needed to use up a 28 ounce can. But when that turned out to be delicious, I decided to stick with it.

    Second, I added soy curls (I also tested TVP) because I had plenty on hand. I've tested the recipe multiple times alternating between TVP and soy curls, and both are great! So use whichever you prefer.

    TVP adds a ground meat texture, while soy curls are larger pieces, though you can use your hands to break up the soy curls as you add them to the Instant Pot. 

    We really enjoy the additional protein source because it makes the curry even more filling and gives it a meaty and hearty bite. But if you don't have either one of those ingredients on hand, simply increase the red lentils to 1 ½ cups.

    See the recipe card below for amounts and full instructions.

    • red lentils - whole or split, either is fine
    • canned diced tomatoes - fire-roasted or regular
    • light or "lite" coconut milk - the type in a can, not the refrigerated variety
    • TVP or soy curls, optional
    • yellow onion
    • garlic
    • ginger root
    • curry powder
    • ground cumin
    • tamari or soy sauce
    ingredients added to the Instant Pot insert.

    The Easiest Red Lentil Curry

    The only ingredients you have to chop to prepare this curry are onion and garlic. How great is that?

    If you have a microplane zester, use it to zest the fresh ginger. If not, go ahead and finely mince the ginger, as well.

    Now, the fun part:

    1. Toss everything in the Instant Pot, give it a really good stir, and cook on high pressure for 5 minutes. 
    2. Place a dish towel over the steam vent, and quick release the pressure.

    And that's it. You're ready to eat!

    2 photo collage showing ingredients in Instant Pot, then cooked dish.

    How to Cook Red Lentils

    One of the best things about this recipe, aside from the flavor, is that you don't have to worry about pre-soaking the lentils. Red lentils cook up quickly and easily, making them perfect for this easy Instant Pot red lentil curry.

    Simply rinse the lentils before adding them to the pot, and you're good to go.

    Serving Suggestions

    I actually prefer to eat this lentil curry on its own because it's just so good! Of course, it also pairs well with potatoes, quinoa, and rice. 

    And not that this curry is especially spicy, but a dollop of Instant Pot Cashew Yogurt adds a nice, cooling element.

    Garnish with plenty of fresh cilantro, assuming you're a fan, and a fresh squeeze of lime juice.

    Variations

    • other veggies - if you have other veggies that need to be used, feel free to add them to the pot. Try chopped carrot, bell pepper, or mushrooms. For something green, stir in baby spinach immediately after cooking.
    • spicy - if you're into spiciness, a dash of cayenne plus extra black pepper are also great.
    • without TVP or soy curls - the absence of these dry ingredients means you can increase the red lentils to 1 ½ cups, if desired.

    Storing Leftovers

    This red lentil curry reheats beautifully and is a great dish to add to weekly meal prep. It will keep in the refrigerator for up to 5 days.

    The leftovers can also be frozen for longer storage.

    overhead of vegan lentil curry in a pink bowl with rice.

    You might also like:

    • Instant Pot Millet With Vegetables
    • The Best Vegan Taco Meat
    • Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)
    • Black Lentil Salad

    Recipe Video

    📖 Recipe

    close up overhead of Instant Pot Lentil Curry and rice in a bowl

    EASY Instant Pot Red Lentil Curry

    Author: Lori Rasmussen, My Quiet Kitchen
    This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.
    Yield: Makes about 7 cups.
    Servings: 6 servings
    5 from 56 votes
    Print Recipe Pin Recipe
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins

    Equipment

    • zester
    • 6-quart instant pot

    Ingredients 

    • 1 large yellow onion, chopped
    • 4 to 6 cloves garlic, minced
    • 1 thumb size piece of fresh ginger, peeled and zested or minced
    • 1 (14 ounce) can light coconut milk
    • 1 (28 ounce) can diced tomatoes, fire-roasted or regular
    • 1 ¼ cups dry red lentils, rinsed - See Notes
    • 2 cups soy curls or 1 cup TVP, optional (see Notes) - About 2 ½ ounces by weight.
    • 1 heaping tablespoon mild curry powder
    • 1 teaspoon cumin
    • 1 tablespoon tamari (for GF) or soy sauce
    • 1 teaspoon fine sea salt
    • black pepper
    • 2 ¼ cups water

    For serving:

    • cooked rice or potatoes
    • cilantro and lime
    Prevent your screen from going dark

    Instructions
     

    • Note: to avoid a burn warning on the Instant Pot it's important to measure accurately and avoid major adjustments to the the wet/dry ratio.
    • Combine all ingredients in the Instant Pot (onion - water), and stir very well. If using soy curls/TVP, these go in dry; no need to soak first. Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
    • Carefully flip the toggle to manually release the pressure. Serve with rice or potatoes, a squeeze of lime juice, and fresh cilantro, if desired.
      Lentil curry is also great with a dollop of plain vegan yogurt.

    Notes

    *If omitting soy curls/TVP, increase lentils to 1 ½ cups, if desired. 

    Storage

    Store leftover lentil curry in an airtight container in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.

    Estimated Nutrition (per serving)

    Calories: 282kcalCarbohydrates: 39gProtein: 19gFat: 7gSodium: 638mgFiber: 17gSugar: 5gVitamin A: 585IUVitamin C: 19mgCalcium: 88mgIron: 7.6mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Susan Reich

      January 28, 2023 at 3:46 pm

      Thanks for these tips. I don't have an instant pot and I'm wondering how you adapted the recipe for regular stovetop cooking?

      Reply
      • Lori

        January 28, 2023 at 4:07 pm

        Hi Susan,
        I'm guessing this was meant to be a reply to Maria's comment. For the stovetop I would begin by sautéing the onion for 5 minutes, then add the garlic, ginger, and all dry spices. Cook for 1 minute then add canned tomatoes, water (you'll need more, maybe 3 1/2 cups - or use broth for extra flavor) and soy sauce. Bring to a boil and add the lentils and dry soy curls/TVP. Simmer for about 25 minutes, add coconut milk, and cook for another 10 minutes or so, or until he lentils are fully soft and creamy. Hope that helps!

        Reply
    2. Maria

      January 06, 2023 at 1:28 pm

      Okay, I (almost) never comment on recipes, and I rarely make a recipe more than once or twice...but WOW I have made this recipe probably 6-7 times since I discovered it a few months ago, and that is saying something big lol. It is my favourite type of recipe - one that optimizes taste AND health! And it also happens to be very easy, quick, and relatively budget friendly! It's honestly a winner all around and I've recommended it a lot and will continue to do so.
      How I make it:
      >I have had great success making it on the stove, the one time I made it in the IP wasn't quite as good, but that may have been due to the curry powder used...not sure, and may experiment more, but stovetop is easy and turns out great!
      >2 chinese eggplants cubed, instead of the soy curls (maybe will try them sometime, just haven't had them on hand) ((sometimes I've added chopped red pepper and a few chickpeas too, that way is also very good))
      >a full carton of regular sodium vegetable broth is used instead of the water (Since I make mine on the stove, the extra liquid is needed)
      >add a tsp of sugar
      >lime to garnish is a must! I typically leave out the cilantro (even though I like it, I find it's not necessarily needed for this recipe)
      >I find the curry powder used makes a big difference! my favourite so far has been, believe it or not, great value curry powder from wal-mart. will continue to experiment here
      >I use a can of coconut cream if I have it, otherwise the highest fat canned coconut milk I can find
      >double the cumin

      And it is DEEELISH!!!!

      Thank you so much for this awesome recipe!!! Will continue to make it and share it a lot! 😀

      Reply
    3. Lynn

      December 31, 2022 at 1:15 pm

      Thank you for the wonderful lunch I just had! I loved this recipe, it was so easy to make and delicious.

      Reply
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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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