Lentil Curry Recipe
This creamy, savory lentil curry is a perfect dinner meal the whole family will love. It’s high-protein and nutrient-rich by using diced tomatoes, onions, red or brown lentils, and herbs.
Servings 6 servings
Calories 184kcal
Equipment
Ingredients
- 2 Tbsp olive oil or water
- 1 yellow onion diced
- 2 Tbsp crushed garlic
- 1 Tbsp curry powder
- 1 Teaspoon cumin
- 1 Teaspoon ground coriander
- 1 Teaspoon turmeric
- 1/2 Teaspoon cayenne optional
- 1 cup red lentils
- 1 can diced tomatoes
- 3 cups vegetable stock
- 1 14 oz can of coconut cream see post for sub
Instructions
- Add olive oil or water to the instant pot along with onion, garlic, curry powder, cumin, coriander, and turmeric (and optional cayenne). Press sauté on the instant pot and stir occasionally until the onions are softened.
- Add the dried lentils, chopped tomatoes, vegetables stock, and coconut cream to the instant pot. Stir well.
- Close the instant pot to sealed and turn on high pressure cook for 6 minutes.
- Once the timer goes off, let it naturally release for 10 minutes and then use the manual pressure release.
- Serve the lentil curry on top of warm basmati rice, fresh basil, sriracha, and a slice of lime or lemon. Enjoy!
Notes
You can also enjoy this lentil curry on top of fresh or satéed greens!
To save, place in an air-tight container. Will save in the fridge for 3-5 days and in the freezer for 3 months.
Nutrition
Calories: 184kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 481mg | Potassium: 491mg | Fiber: 11g | Sugar: 4g | Vitamin A: 426IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 4mg