Description
This Instant Pot Red Curry Lentils recipe is a flavorful and comforting vegan dish with Thai-inspired spices. It’s quick and easy to make, perfect for a busy weeknight meal.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 cup dried red lentils, rinsed
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice (plus more to taste)
- Salt and pepper, to taste
For Serving:
- Fresh cilantro, for garnish
- Cooked rice or naan
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add oil and cook onion until softened. Add garlic, ginger, red curry paste, and cumin. Cook until fragrant.
- Add Ingredients: Stir in red lentils, coconut milk, broth, and soy sauce. Scrape up any bits on the bottom.
- Cook: Lock the lid and set to cook on high pressure for 5 minutes. Allow natural release for 10 minutes, then quick release.
- Season and Serve: Stir in lime juice, salt, and pepper. Serve over rice or with naan, garnished with cilantro.
Notes
- Add a handful of spinach after cooking for extra greens.
- For extra heat, stir in chili flakes or a chopped chili with the aromatics.
- This dish thickens as it sits—add a splash of water or broth when reheating.
