lentil curry recipe

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!

A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney

Red lentil & squash dhal

sunflower oil

onion, finely chopped

garlic clove, finely chopped

tsp coriander

tsp cumin

tsp turmeric

cayenne pepper

butternut squash,

can chopped tomato

chicken stock

mango chutney

red lentil

coriander,

<p>Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.</p>

<p>Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.</p>

Lentil curry, a super delicious and comforting vegan recipe. It's so nutritious and it's made with simple, natural, and inexpensive ingredients.

Lentil Curry

cup dried lentils (400 g)

tbsp oil of your choice, I used coconut oil

4 cloves of garlic, chopped

1/2 onion, chopped

ginger root

flakes,

2 15-ounce (425 g) can chopped tomatoes

coconut milk

3–4 tbsp sugar, I used brown sugar

tbsp turmeric powder

tbsp curry powder

tbsp ground cumin

salt

tsp ground black pepper

cup frozen peas (240 g), optional

cilantro (optional), chopped

Cook the lentils according to package directions. I didn&#8217;t add any salt.

Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.

Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.

Drain and rinse the lentils and add them to the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.

Serve immediately with some basmati or cauliflower rice and some chopped fresh cilantro on top (optional).

Keep the leftovers in an airtight container in the fridge for up to 4-7 days or in the freezer for about 3 months.

Cooked the lentils in a pressure cooker with a little bit of oil and salt separately first. 
This curry is very flavorful and creamy! I put on 2 teaspoons of sugar instead of tablespoons and use fresh tomatoes that I unpeeled. I didn't want something too sweet.

Super nice!!

So good! 
I made with jasmine rice and mixed in desiccated coconut for something different and added broccoli instead of peas. My fam of 5 loved it.

Thanks

Very tasty and easy to make. Will be making it again.

Before this recipe I never saw myself eating lentils much. But this has totally changed my view on them

Absolutely delicious. Paired it with Jasmine rice and added some kale. Will definitely make this again.

Delicious!! I just made this a few days ago. The sugar content seemed weird, but you were right! I added a little at a time and it cut the bitterness. I probably ended up using 2 tbsp brown sugar. Also, just one cup of peas. I used french lentils for more texture. 

Thank you so much!!!

Have made this twice. My husband loves it and it was a big hit at the church potluck. I think it’s just ok. Everyone agrees that it is filling and satisfying. The recipe makes A LOT.

https://content.jwplatform.com/videos/vGHkIBpx.mp4

Lentil curry, a super delicious and comforting vegan recipe. It’s so nutritious and it’s made with simple, natural, and inexpensive ingredients.

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch. 

Lentil Curry Recipe

Onion, chopped

4-5 garlic cloves, crushed

Grated ginger

Curry powder

Cumin

Turmeric

Salt

Pepper

(14 ounces 400 grams) Tomato sauce/crushed tomatoes

(720 milliliters) Water

(14 ounces 400 grams) Coconut milk

(190 grams) Dried lentils

Garam masala (optional)

Coriander leaves, chopped

https://www.youtube.com/watch?v=0LrXnxhH5I0

This lentil curry is amazingly delicious and so easy to make it will go straight onto your regular dinner schedule. Creamy, hearty and packed with flavor!

Tbsp Olive Oil (Extra Virgin)

Medium Onion (White, Yellow or Brown, Chopped)

tsp Crushed Garlic

Tbsp Curry Powder (Mild)

tsp Cumin

tsp Coriander Powder

tsp Turmeric

tsp Cayenne Pepper

Brown Lentils

Canned Chopped Tomato

Canned Coconut Milk (Full Fat, Unsweetened)

Vegetable Stock

Tbsp Coconut Sugar (or Brown Sugar)

Salt and Pepper (To Taste)

Basmati Rice (or other rice)

Basil

Add the olive oil to a pot along with the chopped onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.

Add the lentils and toss them with the onions and spices.

Add the canned chopped tomato, coconut milk and vegetable stock and bring to a simmer. Turn down the heat, cover the pot and leave to simmer, stirring occasionally, until the lentils are soft and cooked.

Add in the coconut sugar for flavor balance and some salt and pepper to taste.

Serve with basmati rice and some fresh chopped basil.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1593539857/x2mroev46dnoiput62vu.mp4

Lentil Curry - Gimme That Flavor. This lentil curry is amazingly delicious and so easy to make it will go straight onto your regular dinner schedule. Creamy, hearty and packed with flavor.

Lentil Curry - Gimme That Flavor

This is the easiest Lentil Curry that you will ever make! A perfectly spiced creamy curry that feels far more indulgent than it actually is.

Easy Lentil Curry (Masoor Dal Curry)

red lentils

Olive oil

Shallots (diced)

Garlic (crushed)

Aubergine (eggplant) (diced)

tbsp Madras curry paste ((heaped))

tomatoes (canned)

400 ml Light coconut milk

tbsp Mango chutney ((heaped))

100 ml Vegetable stock

coriander (cilantro) (to serve)

Cook 200 g Dried red lentils according to the packet instructions and then drain.

In a large pan, heat 1 tbsp Olive oil and then add 5 Shallots, 2 Garlic clove and 1 Aubergine (eggplant) and gently cook for 4 minutes.

Add 4 tbsp Madras curry paste and mix well

Put the lentils into the pan with 400 g Chopped tomatoes, 400 ml Light coconut milk, 2 tbsp Mango chutney and 100 ml Vegetable stock, stir well, and simmer for 10-12 minutes, until the curry has thickened a little.

Serve with rice and Fresh coriander (cilantro).

What a great quick and comforting meal perfect for busy weeknights. This post is full of great tips and information on curry.

This lentil curry is so good, and I love that I can use pretty much any vegetables I have at home and not just aubergine. :)

Curry always seems so daunting but this recipe is super easy! I love the addition of mango chutney - it is one of our favorites!

A dish I would love to make when the entire family is chilling at home. Total comfort and healthy meal any day.

I'm loving easy pantry staple recipes!! This lentil curry is perfect for the busy week we're having!

I am always looking for great recipes that I can make in a big batch and freeze for later.  The added protein of the lentils makes this recipe a keeper.

Love this recipe! It was way easier than I thought it would be and had such great flavor. Will definitely make again!

The flavors in this are incredible and it is so easy to make! I love that I can make a whole batch and it feeds me for a few days :-)

A hearty, feel-good bowl that’s packed with protein and big flavour. Creamy lentils, spiced tofu, and silky spinach come together for the ultimate comforting dinner.

Saag Tofu Lentils

Firm Tofu

Red Lentil

Onion

Ginger

3Clove Garlic

2tsp Curry Powder

Vegetable Stock Cube

Light Coconut Milk

Water

Spinach

Lime Pickle

Fresh Coriander

Black Pepper

Preheat your oven to 180°C. Pat the tofu dry, then tear into pieces. Toss with half of the olive oil, a pinch of salt, and some pepper. Spread out on a baking tray and roast for 15 mins, until golden and crisp around the edges. Toss with the lime pickle. 

While the tofu cooks, finely dice the onion, ginger and garlic. Heat the remaining olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook for 5 mins until soft and starting to turn golden.

Stir in the curry powder. Cook for another 30 secs until fragrant. Add the lentils, stock cube, coconut milk, and water. Season with salt and pepper. Bring to the boil, then reduce to a simmer and cook for 20 mins, stirring occasionally, until the lentils are tender and creamy.

Stir through the spinach and cook for 2–3 mins until wilted. 

Spoon into bowls, top with tofu and scatter with fresh coriander.

A great “pantry meal” using stuff we already had! Didn’t have any lime pickle, used a rogue Barker’s mango peach chutney we had in the fridge with some lime zest grated through and it was delicious! Will definitely be making this again. 

Loved this!  I’ve had the leftovers for my lunch for three days! I would say this makes a generous amount for 4 people!! 

Absolutely loved this! The tofu in lime pickle was genius! I cooked the tofu in the air fryer and also used a full tin of coconut milk rather than half in the lentils as I didn't want to keep half a tin! 

couldn’t find lime pickle, but some mango chutney and a hefty squeeze of lime did the trick. overall a pretty easy recipe didn’t require a lot of dishes. 

Lovely flavour, especially the limey tofu. However I cooked the tofu for twice as long to make it extra crispy and cooked the curry down for longer to make it thicker.


A wonderfully satisfying vegetarian option. I made a double batch of this for two, and it is already gone! I too found the ginger quantity to be a bit overpowering (and I love ginger). I would definitely make this again, and modify the amount of ginger, also don’t have mango chutney in the groceries nearby so I would recommend dicing up some cucumbers and fresh onions with coriander to add a nice bright touch to the beautiful deep flavors of this dish.

Great recipe - but note step 3 is missing the water quantity 

ooey gooey texture from the spinach, tofu needs some flavour and didn’t become crispy at all. the base flavours are fine but this recipe was a lot of work for a pretty weak dish

Nice simple curry recipe.  The ginger needs to be chopped super finely/grated to avoid a bitter taste.

I put this in a calorie counting app - it's 448 kcal, 12.8g fibre, 23.6g protein if you include 150g cooked rice in each serving. 

Even with no measurement cups it turns out great 

so delicious. I also used the full can of coconut milk and 200ml of water so didn’t have leftover. added some tumeric and used tempeh instead of tofu which worked v well

Delicious, but mine ended up looking very gray, not sure of its because of the quality of the coconut tins I used… 

id add less water for a thicker saag next time, and maybe more tofu, absolutely delicious. 

one of Jodie’s epic recipes.  incredible depth of flavour. I used less water , coconut cream and mango chutney. wow! I should have double for batch cooking .

Was tasty, quick and easy to make for lunch. I used smoked tofu instead of regular and it gave it a nice extra flavour depth. Also used regular coconut milk as couldn't get light, and used the whole 400ml tin, just reducing the water to 200ml to balance out. Worked very well

Great meal for grown-ups, Miss nine got through it admirably. Miss five still not quite on the lentil train choo-woo. We are trying to de-meat our household some.

Easy ingredients and good flavour, well deffo do again!

Very tasty and a great way to make plain tofu a nice texture! Slightly too salty though so will use half the stock cubes suggested next time round

Didn't have mango pickle so tossed the tofu cubes with finely diced preserved lemons. whole dish was yummy.

OMG THESE ARE ABSOLUTELY DELICIOUS! i used curry powder, tumeric, garamassala, coriander powder and some cumin and it was soooo nice! about 160g dried lentils was the sweet spot for us :)

This is one of my favourites! I boil my tofu in salted water for 5 minutes before cooking which makes it super pillow-y, so good

I made this and modified it to my likings, so adding 400 ml of coconutmilk and 200 ml of water + a little cumin and coriander. Topped it with feta and chili crisp, absolutely delicious 

Top 7 lentil curry recipe recipes from across the web

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Top 7 lentil curry recipe recipes from across the web

The most viewed lentil curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lentil Curry

Red lentil & squash dhal

Lentil Curry

Lentil Curry Recipe

Lentil Curry

Easy Lentil Curry (Masoor Dal Curry...

Saag Tofu Lentils

The most viewed lentil curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine