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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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