You won’t believe this but I tried an amazing recipe yesterday: Instant Pot Lentil Curry! And seriously, I’ve never made a curry this quick and full of flavor before.
It was ready in just 30 minutes, and guess what? Everyone at home said it tasted like restaurant-style curry!
But wait, the best part? It’s super healthy and super budget-friendly. Like, without much effort, you get full-on Indian flavors like creamy, spicy, and totally comforting.
Making it in the Instant Pot was so easy, I felt like this could totally be my go-to weeknight lunch.
Instant Pot Lentil Curry Recipe
Description
This Instant Pot Lentil Curry is a wholesome, plant-based dish packed with Indian-inspired flavors. Made with hearty green lentils, chickpeas, coconut milk, and warming spices, it’s creamy, protein-rich, and incredibly satisfying. This one-pot vegan curry comes together in just 30 minutes and tastes amazing with rice or naan. It is perfect for busy week days and a must-try for curry lovers!
Ingredients
Instructions
- Switch on your Instant Pot and set it to “Sauté” mode. Add one tablespoon of coconut oil and let it heat up.
- Once the oil is hot, add the diced onion and bell pepper. Sauté them for 2-3 minutes, just until they turn soft.
- Then add the chopped garlic and ginger, and sauté for another minute.
- Now toss in the dry spices like1 tablespoon each of ground cumin, ground coriander, and chili powder. Let them cook for 30-45 seconds so the raw smell goes away.
- After that, turn off the sauté mode so the spices don’t burn.
- Now, add the green lentils and the rinsed chickpeas into the Instant Pot.
- Pour in 1 cup of water, 1 teaspoon coconut sugar, 1 teaspoon salt, and the whole can of coconut milk.
- Give it a gentle stir and check if the lentils are fully covered in liquid. If not, just add a little more water about 1-2 tablespoons.
- Now close the lid and set the valve to “Sealing.” Cook everything on High Pressure for 15 minutes.
- Once it’s done, do a Quick Release carefully. Let the steam escape and wait for the pin to drop before opening the lid.
- Open the lid and stir the curry well. If it looks too thin, you can turn on “Sauté” mode and cook it for 1-2 more minutes. If it’s too thick, just add a splash of water or stock.
- Squeeze in the juice of half a lemon and sprinkle some roughly chopped fresh cilantro.
- Taste it and adjust the salt or pepper if needed. And if you want it extra creamy, go ahead and drizzle a little more coconut milk.
Sauté (Making the Base):
Add Lentils & Liquid (Mixing Everything):
Pressure Cook (Seal & Cook):
Finish & Adjust (Final Touch):
Pro Tips & Variations
Pro Tips:
- So first of all, make sure your lentils aren’t too old. Because if they are, they take longer to cook and sometimes don’t even turn soft properly.
- While sautéing, keep the heat on medium, especially for the onion and bell pepper. Instant Pot heats up pretty quickly, so if the heat is too high, things might stick to the bottom.
- Always go for full-fat coconut milk. That’s what makes the curry creamy and rich. The light version works too, but honestly, the taste feels a bit flat.
- Also, adjust the salt at the end. Lentils soak up salt while cooking, so if you add it early, it might feel like there’s not enough later.
- And hey, if you like your curry a little thick, just open the lid after cooking and switch to “Sauté” mode for 2 more minutes. It’ll thicken up nicely.
Variations:
- If you’re looking for a healthy twist, try adding baby spinach at the end and close the lid. It’ll wilt just a little and the color will look lovely too.
- If you love spicy food, add a bit more chili powder or throw in a fresh green chili. And if you prefer it mild, just reduce the spice.
- If you got no coconut milk, you can use cashew cream or mix regular milk with a little cream. It works just fine.
- Instead of lentils, you can also try using mixed dals like moong and masoor. It gives a whole new flavor.
- If you want to skip oil, you can sauté the onion and pepper in a bit of water. Honestly, it doesn’t change the taste much.
Storage & Reheating Instructions
Storage Instructions:
- So first, let the curry cool down a bit at room temperature. Once it’s not too hot, transfer it into an airtight container. It’ll stay good in the fridge for 4 to 5 days without any problem.
- If you like doing meal prep, this recipe is perfect. You can divide it into small portions and store them easily.
- If you want to freeze it, just use a freezer-safe box or a ziplock bag. When you freeze it, leave a little space in the container because the curry expands a bit as it freezes.
- To thaw it, just keep it in the fridge overnight. By morning, it’ll be ready to heat and enjoy.
Reheating Instructions:
- If you’re reheating in the microwave, add 1-2 tablespoons of water so the curry doesn’t feel dry.
- Even on the stovetop, you can add a splash of water or vegetable stock while heating. It helps bring back that fresh texture.
- Always do a quick taste check after reheating. Sometimes the spices or salt feel a little dull after being in the fridge, so adjust as needed.
- And one more thing. When reheating coconut milk-based curry, don’t use high flame. It might split. Instead, low flame works best.
- If you’re using frozen curry, make sure it’s fully thawed before heating. That way, it warms up evenly.
Serving Suggestions:
- So the easiest and most comforting combo is steamed basmati rice. I just love eating this combo.
- If you’re in the mood for something a little fancy, try pairing it with cumin seed rice or cilantro lime rice. The flavor goes to a whole new level.
- And hey, if you’re more into bread, serve it with warm naan or roti. With butter naan, the taste is just something else!
- You can totally use this curry in wraps or burrito bowls as well. It’s perfect for a quick lunch.
Nutrition Facts
Servings 4
Serving Size 1 bowl / about 400 g
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 14g70%
- Sodium 680mg29%
- Potassium 670mg20%
- Total Carbohydrate 44g15%
- Dietary Fiber 13g52%
- Sugars 5g
- Protein 16g32%
- Vitamin A 85 IU
- Vitamin C 18 mg
- Calcium 88 mg
- Iron 5.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Can I use red lentils instead of green ones?
Well, technically you can, but I wouldn’t really recommend it. Because red lentils cook super fast in the Instant Pot and turn quite mushy, which makes the whole curry feel more like a thick soup. I recommend green or brown lentils as both work best for this recipe.
Q2. What if I don’t have coconut milk?
No worries! You can make cashew cream instead. Just blend soaked cashews with a little water. Or you can mix regular milk with a bit of cream. That works too and gives a nice texture.
Q3. What if I don’t like spicy food?
Easy fix! Just reduce the chili powder or use a mild curry powder instead. And if you’re making it for kids, add a little extra coconut milk as it helps balance out the spice really well.
Q4. Can I double the recipe in one go?
Yes, absolutely! Just make sure your Instant Pot isn’t filled more than halfway. Lentils expand while cooking, so it’s important to leave some space. The cooking time stays the same.
Q5. Is this good for meal prep?
Oh yes, totally! It’s a perfect meal prep recipe. You can keep it in the fridge for 4-5 days, and it freezes well for up to 3 months. Just portion it out, store it, and reheat whenever you need.
