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Sauté onions and carrot in the oil for about 5 minutes, using the Saute function of the Instant Pot
Stir in the garlic, garam masala, curry powder and chilli powder and sauté for a further minute, then press Off to stop the saute function.
Stir in the lentils, water, canned tomatoes and tomato puree.
Secure the lid on the Instant Pot (turn the knob to 'sealing' if you don't have a self-sealing model) and Pressure Cook for 10 minutes at high pressure.
Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.
Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.
Taste and season with salt and pepper and add more chilli powder if desired.