Instant Pot Red Curry Lentils (Print Version)
# Ingredients:
01 -
1 tablespoon coconut oil or olive oil
02 -
1 small onion, diced
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
2 tablespoons Thai red curry paste
06 -
1 cup dried red lentils, rinsed
07 -
1 (14 oz) can diced tomatoes with juice
08 -
1 (14 oz) can full-fat coconut milk
09 -
1 1/2 cups vegetable broth or water
10 -
1 tablespoon soy sauce or tamari
11 -
1 teaspoon maple syrup or brown sugar (optional)
12 -
Juice of 1/2 lime
13 -
Salt, to taste
14 -
Chopped fresh cilantro (optional topping)
15 -
Lime wedges (optional topping)
16 -
Sriracha or chili crisp (optional topping)
17 -
Cooked rice or naan for serving (optional)
# Instructions:
01 -
Turn the Instant Pot to Sauté mode. Add coconut oil and cook onion for 3–4 minutes until softened. Stir in garlic, ginger, and red curry paste, sautéing for 1–2 minutes until aromatic.
02 -
Add red lentils, diced tomatoes, coconut milk, vegetable broth, soy sauce, and maple syrup. Stir everything well to combine.
03 -
Cancel Sauté mode. Secure the lid and cook on High Pressure for 5 minutes. Allow natural release for 10 minutes, then quick release the remaining pressure.
04 -
Stir in lime juice and taste for seasoning. Adjust salt as needed. Serve over rice, topped with fresh cilantro, lime, or hot sauce as desired.
# Notes:
01 -
Add 2 cups of baby spinach or kale after pressure cooking for additional greens.
02 -
Use green or brown lentils for a firmer texture, but increase cook time to 12–14 minutes.
03 -
For more heat, stir in extra red curry paste or a dash of sriracha.