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Instant Pot Red Curry Lentils Recipe

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3.9 from 36 reviews

A flavorful and hearty Instant Pot Red Curry Lentils recipe that combines fragrant spices, creamy coconut milk, and tender lentils for a comforting meal. Perfectly seasoned with red curry paste, garam masala, and turmeric, this dish cooks quickly in the Instant Pot, making it an ideal weeknight dinner served over rice and garnished with fresh cilantro.

Ingredients

Instant Pot Ingredients

  • 1 1/2 cups brown lentils
  • 1/2 large onion, diced
  • 2 tablespoons red curry paste
  • 1 tablespoon sugar (optional)
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 2 cloves garlic, minced
  • 1-inch knob of ginger, minced
  • A few good shakes of cayenne pepper
  • 2 cups water
  • 1 (14-ounce) can tomato sauce
  • 1 teaspoon coarse salt (more to taste)

Finishing Ingredients

  • 3/4 cup coconut milk
  • 2 tablespoons butter or ghee (optional)
  • Cilantro for garnishing
  • Rice for serving

Instructions

  1. Prepare Ingredients: Dice the onion finely. Mince the garlic cloves and ginger knob. Rinse the brown lentils under cold water and set aside.
  2. Add to Instant Pot: Add the rinsed lentils, diced onion, red curry paste, sugar (if using), garam masala, curry powder, turmeric, minced garlic and ginger, cayenne pepper, water, tomato sauce, and coarse salt to the Instant Pot. Stir everything well to combine evenly.
  3. Cook the Lentils: Close the Instant Pot lid securely and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ function and cook on high pressure for 15 minutes. Once the cooking cycle finishes, allow the pressure to release naturally for about 10 minutes, then carefully quick release any remaining pressure.
  4. Finish the Curry: Open the lid and stir the lentil curry gently. Add the coconut milk and butter or ghee (if using) to the pot. Stir until the butter melts and the coconut milk is fully incorporated for a creamy texture.
  5. Adjust Seasoning and Serve: Taste the curry and add more salt or spices as needed. Serve hot, garnished generously with fresh cilantro leaves, alongside steamed rice for a complete meal.

Notes

  • Brown lentils do not need soaking before pressure cooking, but rinsing helps remove excess starch and dirt.
  • Sugar is optional but helps balance the acidity of the tomato sauce and heat of the spices.
  • You can substitute butter or ghee with a vegan alternative to keep the dish plant-based.
  • Adjust cayenne pepper amount to your preferred spice level.
  • Use full-fat coconut milk for best creaminess.

Find it online: https://justsosavory.com/instant-pot-red-curry-lentils-recipe/