This simple recipe for lentil curry utilizing pantry staples in an easy recipe your whole family will love! Perfect for meatless Mondays or International night, this recipe is a flavorful and delicious dish ready in 30 minutes!
Indian Cooking works great your Instant Pot because the pressure cooking speeds up the time it usually takes to develop those wonderful flavors!
Are you looking for a delicious curry recipe? Try my Thai Peanut Curry Sauce recipe… 5 star ratings like crazy. Readers love it!
I love this coconut curry recipe because it eliminates my stove top and extra dishes (and having to wash that large pot full of stuck on stuff—gross!) and puts everything into the Instant Pot. The best part…it’s crazy fast to make this healthy meal with simple ingredients I usually have in my pantry!
If you see an ingredient you aren’t familiar with or don’t keep in stock…keep reading. I’ve included substitutions that might be easier to find or you are more comfortable cooking with.
Key Ingredients for instant pot lentil curry:
- Red Lentils. Brown lentils and yellow lentils work great, as well, but don’t look quite as pretty as the red. Green lentils will work but you should be aware that they hold their shape more than the red.
- Cumin. If you can, use fresh cumin seeds to create cumin powder. Cumin powder works great, as well!
- Vegetable Broth. Chicken broth works, as well.
- Diced Tomatoes. To keep it simple, a can of diced tomatoes works great. You can use freshly chopped tomatoes and tomato paste, if you prefer. Be sure that your amount of tomatoes and paste is equal in volume to the can of diced tomatoes.
- Spice mixture. If you prefer, you can sub about 2 tablespoons of Garam Masala for the dry spices.
- Olive oil. Olive oil stands up well to the heat of sauteing. Sub coconut oil, if you prefer and have it on hand.
- Coconut cream. Coconut cream is the part of the full fat coconut milk that comes up to the top and is very thick. If you can’t find coconut cream at your local grocery stores ethnic section, you can use the thick part of 2 cans of coconut milk. Coconut cream gives a creamy texture and thickness to the curry.
- Curry Powder. You can’t have any Indian Cuisine without curry powder. Make sure to use a great version!
How to Make instant pot Lentil Curry:
- Add olive oil or water to the instant pot along with onion, garlic, curry powder, cumin, coriander, and turmeric (and optional cayenne). Select the sauté function on the instant pot and stir occasionally until the onions are softened.
- Add the lentils, chopped tomatoes, vegetable stock, and coconut cream to the instant pot. Stir well.
- Seal the instant pot and turn on high pressure cook for 6 minutes of cooking time.
- After the cook time, let it naturally pressure release for 10 minutes and then use the manual quick release to finish.
- Serve the lentil curry on top of warm basmati rice, fresh basil, sriracha, and a slice of lime or lemon. Enjoy!
How to Serve:
Serve lentil curry over basmati rice, brown rice, or cauliflower rice with fresh cilantro, a squeeze of fresh lemon juice or lime juice, and fresh naan bread.
If your family likes spice be sure to serve it with a bit of hot chili sauce on the side.
Mix-ins/Adaptations:
- Bell peppers. A cup of sliced bell peppers is a great and tasty addition to the coconut curry.
- Fresh ginger. Just a little bit of fresh ginger makes a great bite to the curry!
- Tomato Puree. If you have family that doesn’t like tomatoes use tomato puree, instead.
- Sweet Potatoes. Add a cup of diced sweet potatoes in with the onion. Add a little of water, as well.
To save:
To save, place in an airtight container. Will save in the fridge for 3-5 days and in the freezer for 3 months.
I like to make up a big batch of curry that we can have on hand for lunches for several days. Sometimes I’ll serve it with chicken to stretch the meal for more people (like when some of my family just happens to stop by around meal time ;))
Lentil Curry Recipe
Equipment
Ingredients
- 2 Tbsp olive oil or water
- 1 yellow onion diced
- 2 Tbsp crushed garlic
- 1 Tbsp curry powder
- 1 Teaspoon cumin
- 1 Teaspoon ground coriander
- 1 Teaspoon turmeric
- 1/2 Teaspoon cayenne optional
- 1 cup red lentils
- 1 can diced tomatoes
- 3 cups vegetable stock
- 1 14 oz can of coconut cream see post for sub
Instructions
- Add olive oil or water to the instant pot along with onion, garlic, curry powder, cumin, coriander, and turmeric (and optional cayenne). Press sauté on the instant pot and stir occasionally until the onions are softened.
- Add the dried lentils, chopped tomatoes, vegetables stock, and coconut cream to the instant pot. Stir well.
- Close the instant pot to sealed and turn on high pressure cook for 6 minutes.
- Once the timer goes off, let it naturally release for 10 minutes and then use the manual pressure release.
- Serve the lentil curry on top of warm basmati rice, fresh basil, sriracha, and a slice of lime or lemon. Enjoy!
Notes
Nutrition
More easy instant pot recipes:
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Instant Pot Shredded Jerk Chicken | A Hutton family favorite, this chicken is a breeze to make and full of flavor.
Instant Pot Cream of Mushroom Soup | Don’t buy canned mushroom soup when you can make your own that tastes gourmet!
Instant Pot Banana Bread in a Jar | Banana bread baked up in a mason jar? You bet!
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