Step 1

Sauté onions and carrot in the oil for about 5 minutes, using the Saute function of the Instant Pot

Step 2

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.

Step 3

Stir in the lentils, water, canned tomatoes and tomato puree.

Step 4

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.

Step 5

Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.

Step 6

Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.

Step 7

Taste and season with salt and pepper and add more chilli powder if desired.