Description
A delicious and quick vegan curry made with red lentils, coconut milk, and red curry paste, cooked effortlessly in an Instant Pot. Perfect for a flavorful 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, for serving
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add oil and sauté the 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 at the bottom.
- Cook: Secure the lid, set to high pressure for 5 minutes. Natural release for 10 minutes, then quick release.
- Season: Stir in lime juice, salt, and pepper.
- Serve: Enjoy hot over rice or with naan, garnished with fresh cilantro.
Notes
- Add a handful of spinach or kale after cooking for extra greens.
- Adjust curry paste for preferred heat levels.
- Stores well in the fridge for up to 4 days, ideal for meal prep.
