Description
This Instant Pot Red Curry Lentils recipe is a quick, flavorful, and healthy one-pot meal featuring brown lentils simmered with aromatic spices, red curry paste, and creamy coconut milk. Perfect for a comforting dinner served over rice and garnished with fresh cilantro.
Ingredients
Scale
Lentils and Base
- 1 1/2 cups brown lentils
- 2 cups water
- one 14-ounce can tomato sauce
- 3/4 cup coconut milk
- 1/2 large onion, diced
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 tablespoon sugar (optional)
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 2 cloves garlic, minced
- one 1-inch knob of ginger, minced
- a few good shakes of cayenne pepper
- 1 teaspoon coarse salt (more to taste)
Finishing Touches
- 2 tablespoons butter or ghee (optional)
- cilantro for garnishing
- rice for serving
Instructions
- Prepare Ingredients: Gather and measure all ingredients including lentils, spices, diced onion, garlic, ginger, tomato sauce, and liquids for ease of cooking.
- Add Ingredients to Instant Pot: Place the brown lentils, diced onion, red curry paste, sugar (if using), garam masala, curry powder, turmeric, minced garlic, minced ginger, cayenne pepper, water, tomato sauce, and coarse salt into the Instant Pot. Stir to combine evenly.
- Cook Under Pressure: Seal the Instant Pot lid and set to cook on high pressure for 15 minutes. This pressure cooking helps the lentils become tender and allows the spices to meld deeply into the dish.
- Natural Pressure Release: After cooking, let the Instant Pot release pressure naturally for 10 minutes. This gradual release helps prevent lentils from breaking apart too much and enhances texture.
- Incorporate Coconut Milk and Butter: Carefully open the lid. Stir in the coconut milk and butter or ghee until fully combined, creating a creamy and rich texture. Taste the curry and adjust seasoning with additional salt or spices if desired.
- Serve and Garnish: Serve the red curry lentils hot over cooked rice. Garnish generously with fresh cilantro for brightness and extra flavor. Enjoy a delicious, comforting meal that’s both nutritious and easy to prepare.
Notes
- For a vegan version, omit the butter or ghee or substitute with a plant-based alternative.
- Adjust cayenne pepper to your heat preference to make the curry milder or spicier.
- Leftover lentils store well in the refrigerator for up to 4 days and can be reheated with a splash of water or coconut milk.
- This recipe is great for meal prep and can be doubled for larger gatherings.
- Serve with steamed jasmine or basmati rice for an authentic experience.
Nutrition
- Serving Size: 1 cup
- Calories: 268
- Sugar: 4.3 g
- Sodium: 339.2 mg
- Fat: 6.9 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 37.3 g
- Fiber: 16.5 g
- Protein: 14.7 g
- Cholesterol: 0 mg
