If you’re craving a vibrant, comforting dish that bursts with flavor yet comes together effortlessly, this Instant Pot Red Curry Lentils Recipe is an absolute must-try. Combining the earthiness of brown lentils with the aromatic zest of red curry paste and warm spices, it delivers a rich, creamy stew that feels like a warm hug in a bowl. Whether you’re a busy weeknight cook or a meal-prep enthusiast, this recipe transforms simple pantry staples into a dish that’s both nourishing and delightfully exotic.

Ingredients You’ll Need

Inside a black instant pot with a shiny silver inside, there are several ingredients layered separately. On the left, there is a layer of finely chopped white onions and light green minced garlic below it, along with a dusty white powder of salt above. On the bottom right, pale yellow and green dried lentils fill the space. On the top right, there is a thick smooth layer of bright red tomato sauce, topped with a brownish-yellow layer of ground spices. In the center on top of the lentils, there is a small pile of bright orange paste. All this sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting this dish just right depends on a handful of simple but essential ingredients, each bringing something special to the table. From the hearty lentils to the fragrant spices and silky coconut milk, all work in harmony to create a vibrant, balanced bowl of red curry lentils.

1 1/2 cups brown lentils: Lentils are the hearty base, providing protein and a satisfying texture that soaks up all those beautiful flavors.
1/2 large onion, diced: Adds sweetness and depth that balances the spices perfectly.
2 tablespoons red curry paste: This is the star flavor; it delivers that classic red curry kick with spices and chili.
1 tablespoon sugar (optional): Just a touch to round out acidity and enhance sweetness if needed.
1 teaspoon garam masala: A warm spice blend that complements the curry with subtle complexity.
1 teaspoon curry powder: Adds familiar curry tones and layers of flavor.
1/2 teaspoon turmeric: For its bright color and mild earthiness.
2 cloves garlic, minced: Gives a punch of aromatic depth that’s essential in savory dishes.
1-inch knob of ginger, minced: Fresh ginger adds a lively zing that lifts the whole dish.
A few good shakes of cayenne pepper: Control the heat with this—add more if you want extra spice.
2 cups water: Provides the cooking liquid to soften the lentils and meld the flavors.
One 14-ounce can tomato sauce: Brings acidity and body, balancing the creaminess of the coconut milk.
1 teaspoon coarse salt (more to taste): Essential for bringing out all the wonderful flavors.
3/4 cup coconut milk: Added at the end for creaminess and a subtly sweet tropical note.
2 tablespoons butter or ghee (optional): Enriches the curry with a silky, luscious finish.
Cilantro for garnishing: Fresh herbs add color and freshness as the perfect finishing touch.
Rice for serving: The ideal accompaniment to soak up every last drop of that flavorful curry.

How to Make Instant Pot Red Curry Lentils Recipe

Step 1: Prep Your Aromatics

Start by dicing your onion, mincing the garlic, and grating the ginger. These fresh aromatics will infuse your curry with vibrant flavor from the very start. Having everything prepped helps keep the cooking quick and smooth.

Step 2: Combine Basic Ingredients in the Instant Pot

Pour the brown lentils into your Instant Pot, then add the diced onion, red curry paste, sugar, garam masala, curry powder, turmeric, garlic, ginger, and cayenne pepper. Each spice plays its role in building a complex flavor profile that defines this red curry lentils recipe.

Step 3: Add Liquids and Cook

Pour in the tomato sauce and water, then sprinkle in the coarse salt. Stir everything gently to combine, making sure the red curry paste is evenly distributed. Close the lid, seal the valve, and set your Instant Pot to pressure cook on high for 15 minutes. This is when the lentils become tender and soak up all those rich curry aromas.

Step 4: Finish with Coconut Milk and Butter or Ghee

Once cooking is complete, carefully release the pressure and open the lid. Stir in the coconut milk and butter or ghee, which makes the curry silky smooth and indulgent. Give it a taste and adjust salt or spice level if needed—this step lets you customize the richness and heat perfectly.

How to Serve Instant Pot Red Curry Lentils Recipe

Inside a stainless steel inner pot of a black pressure cooker, there is a mixture of two main layers. The bottom and sides are covered with a thick, orange-red paste that looks smooth and cooked, likely made of spices or tomato. On top of this base, scattered across the pot, are many small brown lentils, some partially mixed into the paste, creating a coarse texture. In the middle, there is a round area with a layer of white liquid, possibly coconut milk or cream, blending softly into the lentils and paste. The cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprinkled on top adds a burst of bright, herbal freshness that contrasts beautifully with the creamy curry. For a little extra texture and zing, a squeeze of lime juice or a sprinkle of toasted nuts can be fantastic additions.

Side Dishes

Warm, fluffy rice is the classic partner — jasmine or basmati rice soak up the curry sauce beautifully. For a heartier meal, serve alongside naan bread or steamed vegetables like broccoli or green beans for added crunch and color.

Creative Ways to Present

For a fun twist, serve your Instant Pot Red Curry Lentils Recipe over cauliflower rice or spiralized vegetables for a low-carb option. Or try it as a vibrant dip with crisp pita chips, turning this curry into a shareable appetizer or snack.

Make Ahead and Storage

Storing Leftovers

This curry keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen overnight, making it an ideal recipe for leftovers or meal prep.

Freezing

You can freeze the cooked red curry lentils for up to 3 months. Just cool completely, pack in freezer-safe containers, and thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat on low heat in a saucepan, stirring occasionally, adding a splash of water or coconut milk if it’s too thick. Alternatively, microwave in short bursts, stirring between intervals, until warmed through.

FAQs

Can I use red lentils instead of brown lentils?

Absolutely! Red lentils cook faster and will break down more, giving your curry a creamier consistency. Just reduce the cooking time in the Instant Pot to about 8 minutes to prevent them from getting mushy.

Is this recipe vegan?

Yes, this Instant Pot Red Curry Lentils Recipe is naturally vegan if you skip the optional butter or ghee. Coconut milk provides the creamy richness without any dairy.

How spicy is this dish?

The cayenne pepper and red curry paste give it a mild to moderate heat that you can easily adjust to suit your taste by adding less or more spice.

Can I make this recipe without an Instant Pot?

You sure can! Just simmer the lentils and spices on the stovetop for about 45 minutes or until lentils are tender, stirring occasionally and adding more water if needed.

What can I do with leftovers?

Leftover red curry lentils are fantastic served over rice, as a filling for stuffed peppers, or even spread on toast for a flavorful twist on breakfast or lunch.

Final Thoughts

There’s something truly special about how this Instant Pot Red Curry Lentils Recipe transforms humble ingredients into a bowl of comfort that’s both exciting and soothing. It’s a perfect recipe to add to your cooking repertoire—easy, flavorful, and absolutely satisfying. I hope you give it a try and make it one of your favorite go-to meals!

Instant Pot Red Curry Lentils Recipe