Instant Pot Red Curry Lentils Recipe

If you’re craving something cozy, comforting, and packed with flavor but without spending hours in the kitchen, you’re going to absolutely love this Instant Pot Red Curry Lentils Recipe. I first stumbled upon this recipe on a chilly evening when I wanted dinner fast but didn’t want to compromise on taste or nutrition. The mix of aromatic spices and creamy coconut milk makes this a bowl full of happiness — perfect for any day you want an easy, rich meal. Stick around, because once you try this, you’ll see why it’s a go-to in my kitchen!

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Ingredients You’ll Need

The combination of spices, coconut milk, and lentils works magic in this Instant Pot Red Curry Lentils Recipe. When shopping, look for good-quality red curry paste since it really sets the tone of the dish. Also, fresh ginger and garlic are game changers here—they add that bright kick that complements the richness perfectly.

• Brown lentils: Absorb all those beautiful curry flavors, and they stay nicely tender when pressure-cooked.
• Onion: Adds a sweet, aromatic base to the curry.
• Red curry paste: The star spice blend offering heat and complexity – make sure to get a good brand for best results.
• Sugar (optional): Balances the acidity and heat, but you can skip if you prefer less sweetness.
• Garam masala: A warm, fragrant spice blend that deepens the curry’s flavor profile.
• Curry powder: Adds an additional layer of earthy spiciness.
• Turmeric: Gives a lovely golden color and anti-inflammatory benefits.
• Garlic: Freshly minced for that punch of savoriness.
• Ginger: Fresh ginger adds a vibrant zing and brightness.
• Cayenne pepper: Just a few shakes to amp up the heat—you can always adjust.
• Water: To pressure cook the lentils perfectly.
• Tomato sauce: Adds tang and depth to the curry base.
• Coarse salt: To bring all the flavors to life (season to taste).
• Coconut milk: Creamy and rich; it cools the spice and adds luscious texture.
• Butter or ghee (optional): Adds a silky finish, but you can leave this out for vegan dishes.
• Cilantro: Fresh garnish to brighten and freshen every bite.
• Rice: The perfect vehicle for soaking up every last bit of curry goodness.

Variations

One of the best things about this Instant Pot Red Curry Lentils Recipe is how adaptable it is. I love tweaking it to suit my mood or what’s in my pantry. Feel free to experiment—you might discover a new family favorite!

• Add Veggies: I often toss in chopped spinach, diced sweet potatoes, or bell peppers to boost the nutrition and texture without much extra effort.
• Different Lentils: Sometimes I swap in red lentils for a creamier texture, but just reduce the cooking time slightly as they cook faster.
• Spice Level: I dial up or down the cayenne pepper depending on who’s eating – it’s an easy way to customize the heat.
• Vegan Version: Skip the butter/ghee and make sure your curry paste doesn’t have shrimp paste to keep it fully plant-based.

How to Make Instant Pot Red Curry Lentils Recipe

Step 1: Gather and Prep Your Ingredients

Before you start, dice your onion, mince the garlic, and grate or finely chop the ginger. Having everything ready makes the process smooth. Lentils don’t require soaking, which is such a time saver—you’ll appreciate that instant gratification of this recipe firsthand!

Step 2: Load Everything into the Instant Pot

This is the best part—just toss the lentils, onion, garlic, ginger, spices, red curry paste, tomato sauce, water, and salt right into the Instant Pot. No need for separately frying or sautéing, which means fewer dishes and less fuss. Stir everything well to distribute the curry paste evenly.

Step 3: Pressure Cook for Perfect Lentils

Seal the lid and cook on high pressure for 15 minutes. After the timer goes off, allow it to natural release for 10 minutes—this keeps the lentils tender without them turning mushy. If you rush the release, you risk undercooking or splitting the lentils too much.

Step 4: Stir in Coconut Milk and Butter

Once the pressure has released, open the lid and stir in the creamy coconut milk and butter or ghee (if using). This step makes the curry luxuriously rich and smooth. Taste and adjust the salt or spice if needed — I always recommend tasting before serving to get it just right.

Step 5: Serve and Garnish

Serve generously over steaming rice, then sprinkle fresh cilantro on top. I love how the bright green looks against the rich red curry—a feast for the eyes as well as the taste buds. You’re going to be amazed at how a humble lentil transforms into something so satisfying.

How to Serve Instant Pot Red Curry Lentils Recipe

Garnishes

I always grab a handful of fresh cilantro to finish this dish—it adds a burst of freshness that cuts through all the richness. Sometimes a squeeze of lime brightens things up too. If you’re feeling adventurous, a few toasted peanuts sprinkled on top add a nice crunch.

Side Dishes

Pair this red curry lentils recipe with fluffy jasmine or basmati rice—that’s the classic for good reason! For some extra greens, a simple cucumber salad or steamed broccoli on the side balances the spice perfectly.

Creative Ways to Present

For a dinner party, I like serving the curry in small bowls alongside individual portions of rice topped with herbs and a drizzle of coconut milk. You can also use it as a filling for warm naan or tortillas for an exciting twist that gets everyone talking!

Make Ahead and Storage

Storing Leftovers

After making this Instant Pot Red Curry Lentils Recipe, I usually store leftovers in an airtight container in the fridge. It keeps really well for up to 4 days, which makes for an easy lunch or dinner when you’re short on time.

Freezing

I’ve frozen this curry several times with great success. Just cool it completely, then portion it into freezer-safe containers or bags. When thawed, the texture stays intact and the flavor even deepens, making it a lifesaver for busy weeks.

Reheating

I reheat it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened too much in the fridge, add a splash of water or broth to loosen it up. Microwave works fine too—just cover and heat in short bursts to avoid drying out.

FAQs

Final Thoughts

I absolutely love how this Instant Pot Red Curry Lentils Recipe turns out every single time—rich, spicy, and deeply satisfying. It’s one of those recipes you’ll want to keep in your weekly rotation for those busy nights when you crave something nourishing yet simple. Trust me, once you try it, you’ll understand why my family goes crazy for it, and you’ll find yourself sharing it with everyone you know. Give it a go, and enjoy the deliciousness that comes from humble lentils cooked to perfection!

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