Instant Pot Red Curry Lentils

By Lindsay Ostrom · pinchofyum.com

6 servings

35 min

Spiced brown lentils cooked under pressure with tomato sauce and coconut milk, finished with butter and cilantro.

prepDice onion, mince garlic and ginger
300 g brown lentils	Pressure cook 15 min, natural release 10 min	Stir in coconut milk & butter, adjust seasoning	Serve with rice, top with cilantro
1/2 large onion, diced
2 tablespoons red curry paste
1 tablespoon sugar (optional)
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
2 cloves garlic, minced
one 1-inch knob of ginger, minced
a few good shakes of cayenne pepper
480 ml water
one 14-ounce / 400 g can tomato sauce
1 teaspoon coarse salt (more to taste)
180 ml coconut milk
2 tablespoons butter or ghee (optional)
cilantro for garnishing

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