Instant Pot Curry Lentils are an easy vegan recipe that is easy to make for dinner or meal prep. Lentils are super filling and the curry spices add so much flavor.
Ingredients for the Instant Pot Curry Lentils:
- Onion
- Lentils
- Red Curry Paste
- Spices: Garam Masala, Curry Powder, Turmeric, Cayenne Pepper, Kosher Salt
- Minced Garlic
- Crushed or Grated Ginger
- Water
- Canned Tomato Sauce
- Coconut Milk
- Rice – For serving
- Fresh Cilantro – For serving.
How to Make Curry Lentils in the Instant Pot
- Add to Instant Pot – Place all ingredients except for the coconut milk in the Instant Pot.
- Pressure Cook – Close the lid and set the valve to sealing then cook on Manual High Pressure for 15 minutes. Allow the pressure to Natural Release for about 10 minutes (let it sit) then Quick Release the remaining pressure.
- Add Coconut Milk – Stir in the coconut milk. Taste and adjust salt if needed and cayenne if more heat is desired.
- Serve – While the lentils are cooking, cook the rice and chop up some fresh cilantro. Serve the lentils with rice and sprinkle with fresh chopped cilantro.
Storage, Freezing, and Reheating
- Storage – Leftover curry lentils can be stored in an airtight container in the fridge for up to 5 days.
- Freezing – The curry lentils also freeze well. Freeze in freezer bags, with the air pressed out, for up to 3 months. Thaw in the fridge before reheating.
- Reheating – Curry lentils can be reheated in a pot on the stove or in the microwave.
Serving Suggestions
I like to serve the curry lentils with cooked white rice (cauliflower rice or quinoa are great too) and some fresh naan.
The curry lentils are also great for meal prep! They reheat super well. I store them in meal prep storage containers with the cooked rice for easy, ready to go meals.
Are these curry lentils spicy?
As written, the lentils are a mild spice level but you can easily make them spicier by adding more cayenne pepper. Or you can omit all together if you don’t want any heat.
What size of Instant Pot should be used?
I use the 8qt Instant Pot Duo, but this recipe would also work well in a 6qt Instant Pot.
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Instant Pot Curry Lentils
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Instant Pot Curry Lentils are an easy vegan recipe that is easy to make for dinner or meal prep. Lentils are super filling and the curry spices add so much flavor.
Ingredients
Curry Lentils
- 1 1/2 cups brown or green lentils
- 1 medium white or yellow onion, diced
- 2 tablespoons red curry paste
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cayenne peper
- 1 1/2 teaspoons minced garlic
- 2 teaspoons crushed or grated ginger
- 2 cups water
- 1 14-oz can tomato sauce
- 1 teaspoon kosher salt
- 3/4 cup coconut milk
For Serving
- Cooked white rice, for serving
- Chopped fresh cilantro, for serving
Instructions
- Add to Instant Pot – Place all ingredients except for the coconut milk in the Instant Pot. Stir to combine.
- Pressure Cook – Cook on Manual High Pressure for 15 minutes. Allow pressure to Natural Release for about 10 minutes then Quick Release the remaining pressure.
- Add Coconut Milk – Stir in the coconut milk. Taste and adjust salt if needed and cayenne if more heat is desired.
- Serve – While the lentils are cooking, cook the rice and chop up some fresh cilantro. Serve the lentils with rice and sprinkle with fresh chopped cilantro.
Notes
Leftovers can be stored in airtight containers in the fridge for 5 days.
- Category: Instant Pot, Main Dish, Meatless Monday
- Method: Instant Pot
- Cuisine: Indian
Keywords: Instant Pot Curry Lentils, Vegan Curry Lentils, Vegan Instant Pot Curry Lentils
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