Instant Pot Lentil Curry
This Instant Pot lentil curry is rich, comforting, and packed with flavor from garlic, ginger, and warm spices. It’s creamy, hearty, and totally plant-based.
Equipment
- Instant Pot Used for pressure cooking and sautéing
- Wooden Spoon To stir ingredients
Ingredients
- 1 cup green or brown lentils rinsed
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 cup crushed tomatoes
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- salt to taste
- fresh cilantro optional, for garnish
- lime wedges optional, for serving
Instructions
- Set Instant Pot to sauté mode. Add onion, garlic, and ginger. Cook for 2–3 minutes until softened and fragrant.
- Add curry powder, cumin, turmeric, garam masala, and salt. Stir and toast spices for 1 minute.
- Stir in crushed tomatoes, lentils, and vegetable broth. Scrape bottom of pot to avoid burn notice.
- Seal lid and cook on high pressure for 15 minutes. Allow a 10-minute natural pressure release.
- Open lid, stir in coconut milk. Simmer on sauté mode 2–3 minutes to warm through. Adjust seasoning.
- Serve over rice or with naan. Garnish with cilantro and lime wedges if desired.
Notes
- Use red lentils for a softer texture and shorter cook time (8–10 minutes).
- Adjust spices to taste—curry blends vary in strength.
- Store leftovers in fridge up to 5 days or freeze for later.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!