green lentil curry

Learn how to cook Instant Pot Lentil Curry (Pressure Cooker Lentil Curry) with simple, long shelf life pantry ingredients! This creamy, hearty &amp; flavorful curried lentils recipe is super easy to make &amp; done in 45 mins. Budget-friendly, filling, &amp; satisfying vegetarian meal (with vegan options).

Instant Pot Lentil Curry

(400 grams) whole lentils (green

(875 milliliters) unsalted chicken stock (or vegetable stock/water)

(24 grams) curry powder

table salt ((add

(30 grams) ghee ((substitutions: unsalted butter

(23 grams) garlic (, minced)

(220 grams) medium onion (, diced or minced)

ginger (, minced)

(15 milliliters) regular soy sauce

tomato paste

Saute Onion &amp; Garlic: Heat up Instant Pot using &quot;Sauté More&quot; function. Wait until the indicator says &quot;HOT&quot;. Add 2 tbsp (30g) ghee to the Instant Pot. Add in diced onions, then saute for 3 minutes. Add in minced garlic, ginger, ¼ cup (60g) tomato paste, 3 tbsp (24g) curry powder, and ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste &amp; adjust accordingly. Best to use High Quality Curry Powder when possible. *Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your lentil curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.

Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Lentil Curry: Add in 1 tbsp (15ml) regular soy sauce, ½ tsp table salt, then give it a quick mix. Add in 2 cups (400g) of whole lentils and 2.5 cups (625ml) unsalted chicken stock. Make sure the lentils are submerged in the liquid. *Note: If you&#039;re not using the coconut milk at the end, add in an extra ¼ cup (63ml) unsalted chicken stock here. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. -Green Lentils: Pressure Cook at High Pressure for 10 minutes, then 10 minutes Natural Release. -Brown Lentils: Pressure Cook at High Pressure for 8 minutes, then 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.

Season &amp; Add Coconut Milk: Give it a few quick stirs, then mix in ¼ cup (63ml) coconut milk. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt). Add in more coconut milk as desired.

Garnish &amp; Serve Curried Lentils: Garnish Curried Lentils with finely chopped cilantro or green onions. Enjoy this Easy Instant Pot Lentil Curry over rice or your favorite side dishes!

This healthy sweet potato lentil curry recipe is vegan, gluten-free, and can be made in the Instant Pot, Slow Cooker, or on the stovetop. Recipe adapted from the New York Times.

Sweet Potato Lentil Curry with Coconut and Spinach

neutral-flavored oil,

potatoes

garlic

finely-diced and seeded serrano, Thai bird chile,

Thai red curry paste (such as Thai Kitchen)

ginger ginger

turmeric

salt, plus more to taste

low-sodium vegetable or chicken stock

maple syrup or coconut sugar

dried brown or green lentils, rinsed and picked through

(14.5 ounce) can full-fat coconut milk

baby spinach

of 1 lime,

Lime wedges

Toasted unsweetened coconut flakes

peanuts

cilantro

jasmine, basmati, or cauliflower rice

Naan bread

Set the Instant Pot to &quot;Saute&quot; mode for 10 minutes. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes. Press &quot;Cancel&quot; to stop the saute function.

Stir in 4 cups of stock, maple syrup, and rinsed lentils. Place the lid on in sealing position, then set the pot to cook on &quot;High&quot; pressure for 15 minutes. Allow for a 10-minute natural pressure release at the end of the cooking time. Carefully release the remaining pressure and open the lid.

Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.

For the Instant Pot:

In a 6-quart slow cooker, whisk together the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, salt, 4 cups of stock, and the maple syrup. Once combined, stir in the sweet potatoes and lentils. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the lentils and sweet potatoes are tender.

For the Slow Cooker:

Set a large heavy-bottomed soup pot or Dutch oven (at least 5 quart) over medium low heat. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes

Stir in 4 cups of stock, maple syrup, and rinsed lentils. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer to cook with the lid slightly ajar for 30 minutes, stirring occasionally, until the lentils and potatoes are tender and the mixture is creamy. Add extra stock or water as needed if the mixture gets too dry.

For the Stovetop:

Spoon the lentil curry over rice or vegetable rice of choice. Top with suggested toppings as desired.Store leftover curry separately from rice and toppings in the refrigerator for up to 7 days. If making this ahead for meal prep, omit adding the baby spinach with the coconut milk and just add a handful or two as you heat each serving of lentils.

Serving and storing:

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