Instant Pot Lentil Curry

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Creamy red lentil curry made in an instant pot. This simple one pot Indian curry is bursting with flavour and it requires a handful of ingredients including coconut milk.

This pressure cooker lentil curry is creamy, hearty and delicious. A vegetarian or vegan side perfect for a meatless Monday dinner, very comforting and filling. Serve with fluffy rice and warm naan bread.

When I am too lazy to make or order Dal Makhani from a local Indian restaurant, I make myself a quick instant pot lentil curry. What’s not to love, it is quick, super creamy, comforting and delicious. This homemade curry tastes a million better than takeout. It is a restaurant-quality they and tastes almost the same if you ask me. 

Are you yet to unbox your instant pot, this pressure cooker lentil curry is worth unboxing it for.

Why this instant pot lentil curry works

• It is a one-pot dish and it doesn’t need any babysitting.
• Lentil is part of the legume family which makes this recipe good got you and highly nutritious.
• This easy homemade curry is super easy to make and makes a perfect side for most rice dishes.
• This recipe uses red lentil which is the easiest to cook and it cooks faster too.
• This dish is budget-friendly and freezes well too

Ingredients

Red lentils:  substitute with green or brown lentil

Full-fat coconut milk, substitute with low-fat coconut milk

Onions

Cumin seed: substitute with ground cumin

Salt

Garam masala

Tomato puree

Minced garlic

Chopped fresh ginger

Olive oil: substitute with ghee, butter or any other flavourless oil

Curry powder

Red pepper flakes

Health benefit of lentils

Lentil in whatever form it comes whether yellow, red, puy, green are all good for you. It is low in calorie and contains vitamin B, high in magnesium and other nutritional value.

• It is high in protein and a great substitution for meat if you are vegan or vegetarian.
• Lentils contain polyphenol which makes it a good antioxidant and anti-inflammatory (good for the bone)
• It is full of fibre which can help you fill full longer for long and help improves your digestive system.

How To Make Instant Pot Lentil Curry.

Turn on the sauté function of your instant pot, add oil and heat until hot. Add chopped onions, chopped garlic, chopped ginger and cumin seed and sauté until onion is soft and translucent. Followed by curry powder, red pepper flakes, garam masala and tomato paste and stir to combine. (work fast here so that the spices don’t stick to the bottom of the pan)

Add passata (tomato sauce), water, lentil and mix to combine. Make sure you deglaze the pan to avoid burn notice. Finally, add the coconut milk. Spread it on top of the lentil and do not stir.

Cover the IP securely with a lid and turn the vent to the sealing position. Select manual or pressure cook and cook on high pressure for 5 minutes. Once the cooking cycle is completed, leave to natural pressure release for another 5 minutes then carefully do a quick release.  

Open the lid and stir the curry to combine. Taste and adjust seasoning to taste.  Serve with some white rice or basmati rice. Alternatively, serve with brown rice for a healthier option.

Tips

• I used red lentil for this curry and the outcome is usually creamy because of the size of the legume. If you would rather have some texture in your curry, use green or brown lentil and pressure cook on high for 15 minutes.

• Substitute full-fat coconut milk for light coconut milk.

• If using light coconut milk, reduce the water to ½ a cup.
• The curry shouldn’t be thin after pressure cooking but if it does happen, continue to cook on saute stirring continuously until desired consistency is achieved. The curry thickens as it cools.

Stove Top and Slow Cooker Method

Slow cooker (Crockpot): Add all the ingredients in the into the slow cooker, stir to combine and cook on low for 3 to 4 hours on high or 5 to 6 hours on high.

Stovetop method: This is very similar to cooking in the pressure cooker, follow step 1 to 2 of the IP method and simmer the curry on low medium heat until well done and desire texture is achieved.

How To Store

In the fridge: this homemade curry would last up to 3 days in the refrigerator in an airtight container

Freezer: this curry would last up to 3 months in the freezer. To defrost, leave in the refrigerator overnight or on the countertop.

Other Indian Takeaway Recipe On The Blog

Instant pot chicken curry (Butter chicken)

Other Easy Instant Pot Recipes On The Blog

Instant pot coconut rice

Instant pot butternut squash soup

Pressure cooker broccoli soup

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Print Recipe

5 from 2 votes

Instant Pot Lentil Curry

Creamy red lentil instant pot curry. This simple one pot Indian curry is bursting with flavour and it requires a handful of ingredients. This pressure cooker lentil curry is perfect for a meatless Monday dinner, very comforting and filling. Serve with fluffy rice and warm naan bread.

Prep Time10 mins

Cook Time5 mins

natural pressure release5 mins

Course: Side Dish

Cuisine: Indian

Keyword: how to make lentil curry, instant pot lentil curry, pressure cooker lentil curry

Servings: 6

Calories: 158kcal

Author: Ajoke

Equipment

• Instant Pot

Ingredients

• 1 cup red lentils: substitute with green or brown lentil
• 1 can full-fat coconut milk substitute with low-fat coconut milk
• ½ cup onions chopped
• 1 cup water
• 1 teaspoon cumin seed substitute with 1/2 teaspoon cumin powder
• 1 teaspoon salt
• ½ tablespoon garam masala
• 1 tablespoon tomato puree
• 2 tablespoons olive oil substitute with ghee, butter or any other flavourless oil
• 1 teaspoon curry powder
• 1 teaspoon red pepper flakes or use according to preference
• ½ tablespoon chopped ginger
• 1 teaspoon minced garlic
• 1 cup Passata

Instructions

• Turn on the sauté function of your instant pot, add oil and het until hot. Add chopped onions, chopped garlic, chopped ginger and cumin seed and sauté until onion is soft and translucent. Followed by curry powder, red pepper flakes, garam masala and tomato paste and stir to combine. (work fast here so that the spices don’t stick to the bottom of the pan)
• Add passata (tomato sauce), water, lentil and mix to combine. Make sure you deglaze the pan to avoid getting a burn notice. Finally, add the coconut milk. Spread it on top of the lentil and do not stir.
• Cover the IP securely with a lid and turn the vent to the sealing position. Select manual or pressure cook and cook on high pressure for 5 minutes. Once the cooking cycle is completed, leave to natural pressure release for another 5 minutes then carefully do a quick release.
• Open the lid and stir the curry to combine. Taste and adjust seasoning to taste. Serve with some white rice or basmati rice. Alternatively, serve with brown rice for a healthier option.

Notes

• Tips
• I used red lentil for this curry and the outcome is usually creamy because of the size of the legume. If you would rather have some texture in your curry, use green or brown lentil and pressure cook on high for 15 minutes.
• Substitute full fat coconut milk for light coconut milk.
• If using light coconut milk, reduce the water to ½ a cup.
• The curry shouldn’t be thin after pressure cooking but if it does happen, continue to cook on saute stirring continuously until desired consistency is achieved. The curry thickens as it cools.

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 327mg | Fiber: 10g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg

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