Step 1

Set Instant Pot to the Saute function, heat the oil and saute the onion, until fragrant, about 3 minutes. Add the garlic, ginger and carrots, saute 3 more minutes, stirring.  Add all the spices, salt and tomato paste, stir for 1 minute. Add the water and scrape up any browned bits from the bottom of the pan.

Step 2

Add the brown lentils, give a stir and pressure cook on high for 10 minutes. If using other lentils, see notes. Manually release!

Step 3

Stir in the coconut milk.

Step 4

At this point, if you wanted, you could also add other veggies- peas, cauliflower, or a handful of spinach to wilt.

Step 5

Re-taste for salt, adding more if necessary (especially if adding a lot of veggies)  and add more Garam Masala to taste, or chili flakes. If it seems watery, saute or keep on warm, uncovered for a bit. The Coconut Lentil Curry will also thicken slightly as it cools.

Step 6

Serve over a bed of baby spinach, over basmati rice (or both) or with homemade Naan.

Step 7

heat a small skillet over medium-low heat. Add ¼ cup coconut flakes and sprinkle with ½ teaspoon ground turmeric. Dry fry for a couple of minutes, stirring constantly until fragrant and lightly toasted.  Turn off heat.  These are too easy to burn, so don’t walk away!