Instant Pot Red Lentil Curry | vegan & gluten-free

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often cheaper and have a firmer texture.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar freshness at a lower cost.

Slice the sweet potato and yellow onion, and mince the garlic.

Set the Instant Pot to sauté and wait until it reads hot.

Add 1 tablespoon of olive oil to the pot.

Add the diced sweet potatoes and onion to the pot, sprinkle with about half a teaspoon of salt, and sauté for 5-6 minutes until softened and golden.

Add minced garlic and cook for about 1 minute until aromatic.

Stir in 1.5 tablespoons of curry powder, 1 teaspoon of cumin, 0.5 teaspoon of coriander seed, and 0.5 teaspoon of ginger powder; cook for another 30 seconds.

Deglaze the pot with a few tablespoons of vegetable broth, stirring to remove any stuck spices.

Add 1 cup of vegetable broth and 8 ounces of coconut milk to the pot, stirring to combine.

Rinse 1 cup of red lentils and add them to the pot, ensuring they are not completely covered by liquid.

Seal the Instant Pot and set it to pressure cook on high for 5 minutes, allowing 10 minutes for the pot to come to pressure.

Once cooking is complete, let the pressure release naturally for about 10 minutes before opening the lid.

Check the sweet potato for doneness and stir everything together; add a couple handfuls of spinach and let it wilt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary