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.
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.
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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
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.
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Now, the fun part:
- Toss everything in the Instant Pot, give it a really good stir, and cook on high pressure for 5 minutes.
- Place a dish towel over the steam vent, and quick release the pressure.
And that's it. You're ready to eat!
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.
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Recipe Video
I hope you also love this simple and satisfying red lentil curry. If you give it a try be sure to comment below and let us know!
Recipe
EASY Instant Pot Red Lentil Curry
Equipment
Ingredients
- 1 large yellow onion, chopped
- 4 to 6 cloves garlic, minced
- 1 thumb size piece of fresh ginger, peeled and grated 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
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
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)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Stephen in Seattle says
What a great easy dish to make! My instant pot was busy making yogurt so I used the stovetop. Used powdered ginger and garlic instead because I was pressed for time. Sautéed the onions until translucent then added the tomatoes, coconut milk, and water before adding everything else. Brought it to a boil, covered, then simmered for 15 minutes. THANKS FOR THE GREAT RECIPE!
Lee Kaplan says
Hi. Could this be made in a slow cooker? Thank you for making this not so spicy. (I have “baby mouth”, except when it comes to wasabi, then pile it on!).
Lori Rasmussen says
Hi Lee - I'm sure it can! But sorry to say, I haven't tried it yet. My best guess is that the ingredient amounts would stay the same, and cook time will be around 3 hours on high or 5 to 6 on low. If you try it let us know how it goes!
Maira says
How many servings is this recipe?
Lori says
Hi Maira - The servings are always listed in the recipe card, just above the star ratings. It’s 6 servings.
Kim says
Wow! You’re right! This was so easy. Super tasty too!
This will definitely be on rotation.
Nadz says
Hi, made this for the first time tonight. Instead of using the soy curls, I just added more red split lentils as directed in the notes. I followed the instructions exactly but after it finished cooking, there was no water left and the lentils were pulverised, it just turned to mash potato consistency when I tried to stir 😂 Any suggestions on what to do next time to get the right creaminess curry in the picture?? I will say, it still tasted great though! Thanks
Lori says
Hi, glad it tasted good! Red lentils do break down and get very creamy. So that sounds pretty normal to me. You could always reduce the cook time by a minute next time to see if you like that better. The TVP/soy curls are what give it the chunky/meaty-looking texture. Some of the texture is also garlic, onion, and tomatoes. Hope that helps!
CeaCea says
This recipe sounds delish! But I dont have an insta pot and dont want one... can anyone offer tips on how 2 do this in a slowcooker instead? TIA
Lori says
I haven't tried it in a slow cooker, but that's a great idea! You'll probably need more liquid. I would start by adding 1 cup water or broth to the existing amounts. You can always add more during cooking if it looks like it needs it. And I think 3 hours on high should work for the cook time. Let us know how it turns out!
Sue says
First time using TVP 👍Added some curry leaves, OMG soooo delicious! Thank you.
Donna says
This was an easy delicious recipe! First time using soy curls and thought it was a great addition. I added a zucchini and some mushrooms as well because I needed to use them up. I think I would like to add cauliflower to it as well … just so I eat more vegies! Thank you!
Craig says
Made this last night - delicious! So easy for my 1st instant pot recipe. Was nervous about the steam valve being loose then called a friend and he advised it was normal 🙂
Joanie Lewis says
This recipe is as promised. Easy and absolutely delicious! The soy curls added perfect dimension. Whenever I lick the side of the bowl at the end, I know the recipe is perfect! Thanks for yet another delicious and nourishing recipe.
Mary J Hahn says
Yum! So easy and so delicious. We boiled some red potatoes and steamed some peas to go along with it. We made it in a dutch oven. Thank you!
Shellie says
This sounds great and if I can substitute soy, oat or almond milk for the coconut milk it's what's for dinner tonight. Can I substitute one of those? 🙂
Lori says
Hi Shellie,
I haven't tried that but I don't see why not. I think soy milk sounds good. Almond milk sometimes takes on a burnt flavor when heated. You could also try half water, half soy milk, and then add another splash of milk after cooking.
Obviously coconut milk is traditional with curries like this, so the flavor will be a little different. If you try it let us know!
Passanie says
I made this with extra creamy oat milk and it worked out just fine
Joan says
I made this recipe last night and it was sooo good! I made it on top of the stove rather than using the Instant Pot but otherwise followed the recipe exactly. Will be making this again. Thank you, Lori!
Deborah Weisblatt says
Hi Joan - How long did you cook it on the stove? Did you change the recipe at all (liquid amounts, for example)? Thanks!
Joan says
Sorry - just seeing your message today! I cooked it for about 20 minutes on top of the stove. That’s when the lentils were soft and the curry was at the right consistency. I didn’t change any of the ingredients.
Joan says
Hi again, Deborah. I forgot to mention in my previous post that I did change the cooking method for the stovetop version. I sautéed the onion, garlic and ginger first for 5-7 minutes until softened, then added the spices and stirred until they were incorporated. Then I added the rest of the ingredients and cooked for 20 minutes or so. Hope this helps!