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Instant Pot Lentil Curry
This recipe makes a bowl of warm and creamy lentil curry. The flavor of the curry paste makes this dish delicious and aromatic.
Course
Side Dish
Cuisine
Asian
Keyword
carrot, Lentil Curry, red lentils
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
9
minutes
minutes
Servings
6
Calories
401
kcal
Author
Corrie
Ingredients
1
cup
onion
finely chopped
5
garlic cloves
minced
2
carrots
cut into 1 inch pieces
1
tablespoon
coconut oil
2
cups
red lentils
1
can
coconut milk
2
cups
vegetable broth
½
can
strained tomatoes
6
tablespoon
red curry paste
Lime and cilantro for garnish
Instructions
Add oil to the Instant Pot and press “sauté”, add garlic, onions and carrots into it.
Cook for 6-7 minutes till the onions turn brown and the sides of the carrots are seared.
Add lentils and red curry paste and stir well, turn off “sauté” function.
Add remaining contents and mix.
Close the lid and cook at high pressure for 9 minutes.
When cooking cycle ends, do a quick pressure release.
Season with salt and pepper and garnish with lime and fresh cilantro.
Nutrition
Calories:
401
kcal
|
Carbohydrates:
45
g
|
Protein:
18
g
|
Fat:
18
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
341
mg
|
Potassium:
827
mg
|
Fiber:
20
g
|
Sugar:
5
g
|
Vitamin A:
5950
IU
|
Vitamin C:
8
mg
|
Calcium:
83
mg
|
Iron:
7
mg