Instant Pot Lentil Curry Recipe | Vegan Brown Lentil Curry
This brown lentil curry | coconut curry lentil stew is a quick and delicious, comforting dish, ready under an hour, most of it is hands-off time, thanks to the Instant Pot. Pair this instant pot lentil curry with some Basmati rice or any flatbread and a salad for a wholesome yet tasty meal!
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup brown lentils (sabut masoor dal)
- 1 tsp cumin seeds
- 1 cup finely chopped yellow/white onions
- 3 tomatoes, finely chopped, or 8 oz can tomato sauce
- 1/2 tbsp ginger garlic paste
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 cups water/vegetable stock
- 1 cup thick coconut milk
- 2 tbsp coconut oil
- Dash of lemon juice
- 2-3 tbsp finely chopped cilantro/parsley
- Salt, to taste
Instructions
- Discard any stones, grit, debris from the lentils, rinse the lentils under running water, soak the lentils with about 2 cups of water for 10-15 minutes. Meanwhile start prepping up with chopping the onions, tomatoes etc.
- Press the saute button (normal heat setting), once it displays 'hot' add the oil. Once the oil is hot, add the cumin seeds, let them crackle.
- Next, add the chopped onions, sauté until it turns golden brown.
- Add ginger garlic paste, sauté until fragrant.
- Add the chopped tomatoes, cook stirring occasionally, until the tomatoes have turned mushy, cooked well, and have reduced down creating a thick mixture.
- Add all the dry spices along with salt, mix well and cook for another 30 seconds.
- Add the drained lentils (discard the water it was soaked in), mix it well with the onion-tomato-spice mixture.
- Add the water or stock, mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 12 minutes. It will take some time for the pressure to build up, about 10 minutes after which the timer will start.
- Let it depressurize naturally (takes about 15 minutes). Once the float valve (silver pin) drops, open the lid, and give it a quick mix.
- Select cancel, and press the saute button again. Add the coconut milk and mix well, let the curry simmer for two more minutes. Check for seasoning and adjust with more salt if required.
- Finish it off with a squeeze of lemon juice, 1/4 teaspoon more of garam masala (optional) and freshly chopped cilantro/parsley. Serve this instant pot lentil curry with rice or any flatbread of your choice.
Notes
- For a vegan lentil curry without coconut milk- Simply skip the coconut milk and use your choice of plant-based milk. Or add more water instead of the coconut milk to adjust the consistency of the curry. Mash some lentils with the back of a ladle for the creamy consistency.
- This lentil curry is mildly spiced, if you like a spicy lentil curry, add cayenne pepper, you can also add some chopped serrano peppers while sauteing onions.
- If you like your lentils to be al dente: Reduce the cook time to 10 minutes on high pressure, natural pressure release for about 5 minutes followed by a quick release of the remaining pressure. Take about half a cup of the cooked lentils, and puree it along with some coconut milk to add a creamy, thick texture to this curry.
- You may reduce the oil to 1/2 tbsp or just use enough oil spray to coat the bottom of the inner pot. For an oil-free lentil curry recipe, simple use water in lieu of oil. Keep splashing enough water to prevent the spices from sticking to the pot.
- Refrigerate any leftover lentil curry in an airtight container for up to 3 days. You may freeze in resealable ziplock bags for up to 2-3 months.