Instant Pot Red Curry Lentils

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be lower in sodium.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and has a longer shelf life.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a cost-effective vegetable with a similar texture.

Rinse red lentils under cold water until water runs clear.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add red curry paste and cook, stirring, for another 2 minutes.

Pour in vegetable broth and bring to a boil.

Add red lentils and reduce heat to a simmer; cook until lentils are tender, about 15-20 minutes.

Stir in coconut milk and bring back to a gentle simmer.

Add chopped spinach, diced carrot, and bell pepper; cook until vegetables are tender, about 5-7 minutes.

Season with salt and black pepper to taste.

Remove from heat and stir in lime juice and chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary