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
1½ cups brown lentils (270 g)
½ large onion, diced
2 tablespoons red curry paste (30 g)
1 tablespoon sugar (optional)
1 teaspoon garam masala
1 teaspoon curry powder
½ teaspoon turmeric
2 cloves garlic, minced
1-inch knob of ginger, minced
Cayenne pepper, to taste
2 cups water (480 ml)
1 can (14 oz) tomato sauce (400 g)
1 teaspoon coarse salt, plus more to taste
¾ cup coconut milk (180 ml)
2 tablespoons butter or ghee (optional)
Fresh cilantro, for garnish
Cooked rice, for serving
Instructions
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.
Pressure Cook: Lock the lid and cook on high pressure for 15 minutes.
Natural Release: Let pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Finish: Stir in the coconut milk and butter or ghee, if using. Adjust seasoning to taste.
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