Why Make This Recipe
Lentil curry is a comforting and hearty dish. It’s packed with flavor and is a good source of protein and fiber. Making it in an Instant Pot makes the cooking process easy and quick. You can customize it by adding your favorite vegetables or adjusting the spices to suit your taste. Plus, it’s a great meal for a family or to enjoy as leftovers!
How to Make Lentil Curry
Ingredients:
- 1-2 tablespoons coconut oil or ghee (ghee tastes best)
- 1 onion, diced
- 6 garlic cloves, rough chopped (3-4 tablespoons)
- 2 tablespoons ginger root, finely chopped
- 2 cups carrots, diced (or substitute 1 cup celery)
- 1 tablespoon cumin (seeds or ground)
- 2 teaspoons coriander (seeds or ground)
- 2 teaspoons salt
- 1 ½ teaspoons ground turmeric (or 1 tablespoon fresh grated)
- 1 teaspoon paprika (not smoked, or substitute chili powder)
- 2 teaspoons dried fenugreek leaves (optional, but recommended)
- 1 teaspoon garam masala
- ½ teaspoon nutmeg
- ¼-¾ teaspoon cayenne (or chili flakes) more to taste
- 1 tablespoon tomato paste (or add 1 small-medium diced tomato)
- 2 cups water
- 1 cup brown lentils
- 13.5-ounce can full-fat coconut milk (ADD AFTER COOKING THE LENTILS)
Directions:
- Set the Instant Pot to the sauté function. Heat the oil and sauté the onion until fragrant, about 3 minutes.
- Add the garlic, ginger, and carrots. Continue to sauté for another 3 minutes, stirring occasionally.
- Stir in all the spices, salt, and tomato paste. Cook for 1 more minute.
- Pour in the water and scrape up any browned bits from the bottom of the pan.
- Add the brown lentils and give everything a good stir. Set the pressure cooker to high for 10 minutes. If using other lentils, adjust the time accordingly.
- Once done, manually release the pressure.
- If the lentils seem too watery, turn the Instant Pot back to the sauté function and cook down some of the liquid.
- Stir in the coconut milk.
- You can add other veggies like frozen peas or a handful of spinach to wilt if you like.
- Re-taste for salt, adding more if necessary. Adjust spices to taste as well. If it seems watery, sauté or keep on warm, uncovered for a while. The curry will thicken slightly as it cools.
- Serve it over a bed of baby spinach, basmati rice, or with homemade naan.
How to Serve Lentil Curry
Lentil curry can be served warm over a bed of baby spinach or fluffy basmati rice. You can also enjoy it with some homemade naan or any bread of your choice. A dollop of yogurt on top can add creaminess if you prefer.
How to Store Lentil Curry
You can store lentil curry in an airtight container in the fridge for up to 4 days. If you want to keep it longer, it can be frozen for up to 3 months. Just thaw it in the refrigerator before reheating.
Tips to Make Lentil Curry
- You can adjust the spice level by adding more or less cayenne or chili flakes.
- Feel free to substitute lentils based on your preference; just remember that cooking times may vary.
- For extra flavor, let the curry sit for a while before serving to allow the spices to blend better.
Variation
If you want to try something different, you can add other veggies like bell peppers, green beans, or peas. You can also substitute coconut milk with vegetable broth for a lighter version.
FAQs
Can I use different types of lentils?
Yes, you can use red or green lentils, but they will cook faster. Reduce the cooking time to about 6-8 minutes for red lentils.
Is this recipe vegan-friendly?
Yes, this lentil curry is completely plant-based, making it a great option for vegans.
Can I make lentil curry in a regular pot?
Yes, you can! Just simmer everything on the stove for about 30-40 minutes or until the lentils are tender. Adjust the liquid if needed.
