EASY Instant Pot Red Lentil Curry
Servings:6 servings
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.
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.
Video
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.Nutrition
Calories: 282kcal | Carbohydrates: 39g | Protein: 19g | Fat: 7g | Sodium: 638mg | Fiber: 17g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 19mg | Calcium: 88mg | Iron: 7.6mg
