Fragrant Red Curry Lentils: Speedy Instant Pot Magic Recipe

Savoring a comforting bowl of instant pot red curry lentils transports you to a world of rich, vibrant flavors.

Warm spices dance through this hearty dish, creating a symphony of taste that beckons hungry souls.

The robust red curry infuses each tender lentil with depth and complexity.

Weeknight dinners become extraordinary with this simple yet sophisticated recipe.

Fragrant herbs and creamy coconut milk blend seamlessly, promising a meal that satisfies both body and spirit.

Packed with protein and bursting with exotic notes, these lentils offer a delicious escape from ordinary cooking.

You’ll find this recipe an irresistible journey into culinary comfort.

Red Curry Lentil Ingredients Breakdown

• Coconut Oil: Provides rich, smooth base for sauteing with subtle tropical undertones.
• Onion: Builds foundational savory depth and soft texture for curry base.
• Garlic: Adds intense, sharp flavor profile that enhances overall dish complexity.
• Ginger: Delivers warm, slightly spicy notes that complement curry's richness.
• Red Curry Paste: Introduces bold, authentic Thai-inspired flavor and vibrant color.

• Red Lentils: Quick-cooking protein source that creates creamy texture and absorbs surrounding flavors.
• Diced Tomatoes: Adds bright acidity and creates natural sauce consistency.
• Coconut Milk: Provides luxurious creaminess and balances spicy curry paste.
• Vegetable Broth: Enhances overall liquid base and adds subtle vegetable undertones.

• Soy Sauce: Introduces umami depth and subtle saltiness to entire dish.
• Maple Syrup: Brings gentle sweetness that rounds out spicy curry flavors.
• Lime Juice: Adds fresh, bright acidic pop that lifts entire dish's flavor profile.
• Salt: Adjusts and balances final seasoning to personal taste preference.
• Cilantro: Offers fresh, herbal garnish with clean, bright finishing note.

Cooking Tools for Red Curry Lentils

• Instant Pot: Essential for cooking lentils quickly and evenly.
• Measuring cups: Helps accurately portion ingredients like lentils and liquids.
• Cutting board: Perfect for chopping onions, garlic, and ginger.
• Sharp knife: Needed for precise ingredient preparation.
• Wooden spoon or spatula: Great for stirring and mixing ingredients in the Instant Pot.
• Lime juicer: Optional but helpful for extracting fresh lime juice.

Instant Pot Instructions for Red Curry Lentils

• Fire Up the Instant Pot

Kick off your culinary adventure by switching the Instant Pot to Saute mode. Drizzle in some coconut oil and dance those onions around until they turn soft and golden.

• Spice Things Up

Toss in garlic, ginger, and red curry paste. Let them mingle and release their amazing aromas, creating a flavor explosion that’ll make your kitchen smell incredible.

• Build Your Curry Magic

Pour in red lentils, tomatoes, coconut milk, vegetable broth, soy sauce, and a touch of maple syrup. Give everything a hearty stir to create a harmonious blend of deliciousness.

• Pressure Cooking Perfection

Lock the lid and set the Instant Pot to High Pressure for 5 minutes. After cooking, let it rest naturally for 10 minutes, then release any remaining pressure.

• Final Flavor Flourish

Squeeze in fresh lime juice and do a quick taste test. Adjust seasoning if needed. Serve this vibrant curry over fluffy rice, and crown it with fresh cilantro. Add a splash of hot sauce for extra excitement if you’re feeling adventurous.

Lentil Tips, Tricks & Flavor Spins

• Toast whole spices like cumin or coriander seeds before adding red curry paste to intensify the aromatic depth and create a more complex flavor profile.
• These lentils freeze beautifully for up to 3 months. Store in airtight containers and reheat gently, adding a splash of broth to restore moisture and texture.
• Swap red lentils with green or brown lentils for a firmer texture, or add diced tofu, chickpeas, or shredded chicken for extra protein variation.
• For gluten-free version, replace soy sauce with tamari. Vegan diets are naturally supported. Reduce spice for sensitive palates by using less red curry paste or choosing a milder brand.
• Transform leftovers into a hearty soup by adding more vegetable broth, or use as a savory filling for stuffed peppers or as a robust pasta sauce.

Plating & Pairing Red Curry Lentils

• Cozy Comfort Bowl: Serve the red curry lentils over steamed jasmine rice for a warming and satisfying meal that hugs your taste buds with rich, creamy goodness.
• Garnish Galore: Top the dish with fresh chopped cilantro, a sprinkle of toasted sesame seeds, and a drizzle of yogurt to add bright, cool textures and layers of flavor.
• Spice It Up: Offer hot sauce, chili flakes, or sliced fresh chilies on the side for diners who love an extra kick of heat with their curry lentils.
• Protein Power-Up: Add grilled tofu, shredded rotisserie chicken, or sautéed shrimp as a protein option to make the dish more substantial and filling.

Meal Prep Help for Red Curry Lentils

• Cook a double batch and refrigerate portions in airtight containers for up to 5 days, making weekday lunches and dinners effortlessly delicious.
• Transfer cooled lentils into freezer-safe containers or bags, storing flat to maximize space. Freeze for 34 months, ensuring a quick protein-packed meal anytime.
• Repurpose extra curry by thinning with broth for a hearty soup or using as a sauce over roasted vegetables, preventing food waste and creating exciting new meals.
• Cool lentils completely before storing to maintain texture and prevent bacterial growth. Store separately from rice or garnishes to keep ingredients fresh and prevent sogginess.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 180 kcal

Servings: 4

Aromatic Instant Pot Red Curry Lentils Recipe

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4.7 from 25 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Hearty red curry lentils bring Indian spice magic straight to your kitchen with minimal effort. Creamy coconut milk and aromatic spices create a comforting meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 tbsp coconut oil or olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsps Thai red curry paste (adjust to heat level)
• 1 cup dried red lentils, rinsed
• 1 (14 oz / 400 g) can diced tomatoes (with juice)
• 1 (14 oz / 400 g) can full-fat coconut milk
• 1 ½ cups vegetable broth or water
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup or brown sugar (optional)
• Juice of ½ lime
• Salt, to taste
• Chopped fresh cilantro
• Lime wedges
• Sriracha or chili crisp
• Cooked rice or naan for serving

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Instructions

1. Aromatic Infusion: Activate Instant Pot’s sauté function and warm coconut oil. Gently sweat onions until translucent, then introduce garlic, ginger, and red curry paste, allowing their fragrant essences to bloom and intensify.
2. Liquid Integration: Cascade red lentils, diced tomatoes, coconut milk, vegetable broth, soy sauce, and maple syrup into the pot. Thoroughly incorporate all elements, ensuring uniform distribution of ingredients.
3. Pressure Transformation: Deactivate sauté mode, seal the lid, and initiate high-pressure cooking for 5 minutes. After cooking, permit a natural pressure release for 10 minutes, followed by a swift manual pressure elimination.
4. Culinary Refinement: Brighten the dish with a vibrant splash of lime juice. Calibrate seasoning with salt to personal preference. Present the curry atop fluffy rice, embellished with fresh cilantro and optional hot sauce or additional lime for a personalized touch.

Notes

• Toast red curry paste for an extra minute to intensify aromatics and develop richer, more complex flavor profile.
• Stir ingredients frequently during sauté stage to avoid sticking and ensure even cooking, especially with coconut oil.
• For creamier lentils, use slightly less liquid; for more soup-like consistency, add extra vegetable broth after cooking.
• Swap maple syrup with coconut sugar for lower glycemic index, or use tamari instead of soy sauce for gluten-free version.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Pressure Cooking
• Cuisine: Thai

Nutrition

• Serving Size: 5
• Calories: 280
• Sugar: 6 g
• Sodium: 550 mg
• Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 9 g
• Protein: 12 g
• Cholesterol: 0 mg