If your weeknights are a whirlwind of work, errands, and the eternal question, “What’s for dinner?”, let me introduce you to your new best friend: Instant Pot Red Curry Lentils. This dish is a lifesaver—quick, comforting, and packed with flavor. Plus, it’s a fantastic way to sneak in a healthy dinner idea without anyone suspecting it’s vegan.
Imagine creamy lentils infused with the bold flavors of red curry, garlic, and ginger, all coming together effortlessly in your Instant Pot. Whether you’re catering to picky eaters, managing dietary preferences, or simply craving something warm and satisfying, this recipe checks all the boxes.
Why You’ll Love These Instant Pot Red Curry Lentils
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Quick & Easy: Minimal prep and the Instant Pot does the heavy lifting.
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Flavorful: A harmonious blend of spices and coconut milk creates a rich, aromatic dish.
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Versatile: Serve it over rice, quinoa, or with naan—it’s adaptable to your pantry staples.
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Meal Prep Friendly: Stores well for leftovers, making your week even easier.
Ingredients
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1½ cups brown lentils (270g)
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½ large onion, diced
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2 tablespoons red curry paste (30g)
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1 tablespoon sugar (optional)
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1 teaspoon garam masala
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1 teaspoon curry powder
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½ teaspoon turmeric
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2 cloves garlic, minced
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1-inch knob of ginger, minced
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Cayenne pepper, to taste
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2 cups water (480ml)
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1 can (14 oz) tomato sauce (400g)
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1 teaspoon coarse salt, plus more to taste
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¾ cup coconut milk (180ml)
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2 tablespoons butter or ghee (optional)
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Fresh cilantro, for garnish
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Cooked rice, for serving
How to Make It
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Combine Ingredients: In your Instant Pot, add lentils, diced onion, red curry paste, sugar (if using), garam masala, curry powder, turmeric, minced garlic, ginger, cayenne pepper, water, tomato sauce, and salt.
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Pressure Cook: Secure the lid and cook on high pressure for 15 minutes.
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Natural Release: Allow the pressure to release naturally for 10 minutes before opening the lid.
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Finish: Stir in the coconut milk and butter or ghee (if using). Adjust salt and spices to taste.
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Serve: Spoon the creamy lentils over cooked rice and garnish with fresh cilantro.
Cooking Tips
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Lentil Love: No need to soak brown lentils beforehand; they cook perfectly in the Instant Pot.
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Spice It Right: Adjust cayenne pepper to your heat preference. Start with a pinch and add more if desired.
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Creaminess Factor: For an extra creamy texture, use full-fat coconut milk.
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Optional Add-Ins: Toss in some spinach or kale after cooking for added greens.
A Personal Note
This recipe has become a staple in my kitchen. I remember the first time I made it on a chilly evening, seeking comfort food that didn’t require hours in the kitchen. The aroma of spices filling the air and the first spoonful of creamy, flavorful lentils was pure bliss. It’s dishes like this that remind me why I love cooking—simple ingredients coming together to create something truly special.
What to Serve with Your Red Curry Lentils
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Rice: Basmati or jasmine rice is are perfect companion.
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Naan: Warm, fluffy naan bread is great for scooping up every last bit.
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Salad: A crisp cucumber salad adds a refreshing contrast.
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Yogurt: A dollop of plain yogurt can balance the spices.
How to Store Leftovers
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm on the stove over medium heat or in the microwave until heated through.
FAQs
Can I use red lentils instead of brown?
Yes, but red lentils cook faster and may result in a softer texture. Adjust cooking time accordingly.
Is this recipe vegan?
Absolutely! Just use plant-based butter or omit it entirely.
Can I make this without an Instant Pot?
Yes, you can cook it on the stovetop. Simmer the lentils until tender, about 25-30 minutes.
Final Thoughts
If you’re seeking a healthy dinner idea that’s both comforting and easy to prepare, these Instant Pot Red Curry Lentils are a must-try. They embody the essence of a vegan lentil curry—rich, flavorful, and satisfying. Whether you’re new to plant-based cooking or a seasoned pro, this dish is sure to impress.
Print
Instant Pot Red Curry Lentils: A Creamy, Cozy Dinner in Under 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy, comforting, and bold in flavor, these Instant Pot Red Curry Lentils come together in just 30 minutes with pantry staples. Infused with coconut milk, red curry paste, garlic, and warm spices, this vegan lentil curry is the perfect weeknight dinner—easy to make, satisfying to eat, and excellent for meal prep.
Ingredients
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1½ cups brown lentils (270 g)
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½ large onion, diced
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2 tablespoons red curry paste (30 g)
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1 tablespoon sugar (optional)
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1 teaspoon garam masala
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1 teaspoon curry powder
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½ teaspoon turmeric
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2 cloves garlic, minced
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1-inch knob of ginger, minced
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Cayenne pepper, to taste
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2 cups water (480 ml)
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1 can (14 oz) tomato sauce (400 g)
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1 teaspoon coarse salt, plus more to taste
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¾ cup coconut milk (180 ml)
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2 tablespoons butter or ghee (optional)
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Fresh cilantro, for garnish
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Cooked rice, for serving
Instructions
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Combine Ingredients: Add lentils, onion, red curry paste, sugar (if using), garam masala, curry powder, turmeric, garlic, ginger, cayenne, water, tomato sauce, and salt into the Instant Pot.
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Pressure Cook: Lock the lid and cook on high pressure for 15 minutes.
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Natural Release: Let pressure release naturally for 10 minutes, then carefully release any remaining pressure.
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Finish: Stir in the coconut milk and butter or ghee, if using. Adjust seasoning to taste.
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Serve: Spoon overcooked rice and garnish with fresh cilantro.
Notes
No need to soak brown lentils in advance.
Adjust spice with cayenne or more curry paste as desired.
Use full-fat coconut milk for maximum creaminess.
Optional: Add spinach or kale after pressure cooking for a nutrient boost.
Freezes well and makes great leftovers.
- Prep Time: 5 minutes
- Cook Time: 25 minutes (including pressure time)
- Category: Main Course
- Method: Pressure Cooking (Instant Pot)
- Cuisine: Indian-inspired / Fusion
Keywords: instant pot red curry lentils, vegan lentil curry, pressure cooker lentils, coconut curry lentils, plant-based dinner, easy vegan recipes, weeknight lentil recipe, red curry, comfort food, healthy meal prep