Instant Pot Lentil Curry
45 min4 - 6
A creamy, hearty Instant Pot curry of whole lentils simmered with onion, garlic, curry powder & coconut milk.
| prepRinse lentils in cold water & remove debris | ||||||
| 2 tablespoons (30g) ghee | Sauté onion in ghee, 3 min | Add garlic, ginger, paste & spices, sauté 1 min | Deglaze with stock, scrape pot | Add soy sauce, salt, lentils & stock; pressure cook | Stir & mix in coconut milk, season to taste | Garnish with cilantro or green onions & serve |
| 1 (220g) medium onion, diced | ||||||
| 8 cloves (23g) garlic, minced | ||||||
| 1 tablespoon ginger, minced | ||||||
| ¼ cup (60g) tomato paste | ||||||
| 3 tablespoons (24g) curry powder | ||||||
| ½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper | ||||||
| 1 cup (250ml) unsalted chicken stock (for deglazing) | ||||||
| 1 tablespoon (15ml) regular soy sauce | ||||||
| ½ teaspoon table salt | ||||||
| 2 cups (400g) whole lentils (green or brown) | ||||||
| 2.5 cups (625ml) unsalted chicken stock (for pressure cooking, or 2.75 cups (688ml) if skipping coconut milk) | ||||||
| ¼ - ½ cup (63ml - 125ml) coconut milk (optional) | ||||||
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