30 Minute Instant Pot Red Lentil Curry Recipes

INSTANT POT RED CURRY LENTILS

Instant Pot Red Curry Lentils image

Guess what's for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot. This is the BEST easy, filling, healthy dinner!

Provided by Lindsay

Categories Dinner

Time 40m

Number Of Ingredients 17

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
one 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)
3/4 cup coconut milk
2 tablespoons butter or ghee (optional)
cilantro for garnishing
rice for serving

Steps:

Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.
Stir in the coconut milk and butter. Taste and adjust seasonings.
Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

Nutrition Facts : Calories 268 calories, Sugar 4.3 g, Sodium 339.2 mg, Fat 6.9 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 37.3 g, Fiber 16.5 g, Protein 14.7 g, Cholesterol 0 mg

EASY INSTANT POT RED LENTIL CURRY

EASY Instant Pot Red Lentil Curry image

This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories Entree

Time 25m

Number Of Ingredients 15

Ingredients

1 large yellow onion, chopped
4 to 6 cloves garlic, minced
1 thumb size piece of fresh ginger, peeled and zested or minced
1 (14 ounce) can light coconut milk
1 (28 ounce) can diced tomatoes, fire-roasted or regular
1 ¼ cups dry red lentils, rinsed (See Notes)
2 cups soy curls or 1 cup TVP, optional (see Notes) (About 2 ½ ounces by weight.)
1 heaping tablespoon mild curry powder
½ teaspoon cumin
1 tablespoon tamari (for GF) or soy sauce
1 teaspoon fine sea salt
black pepper
2 ¼ cups water
cooked rice or potatoes for serving
cilantro and lime for serving

Steps:

Note: to avoid a burn warning from the Instant Pot it's important to measure accurately and stick closely to the recipe as written.
Combine all ingredients in the Instant Pot and stir well (if using soy curls/TVP, these go in dry; no need to soak first). Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
Carefully quick release the pressure. Stir, serve and enjoy!Lentil curry is great with potatoes, rice, or quinoa, plus your choice of cilantro, lime, avocado, and/or plain vegan yogurt.

Nutrition Facts : Calories 282 kcal, Fat 7 g, Carbohydrate 39 g, Protein 19 g, Fiber 17 g, Sugar 5 g, Sodium 638 mg, ServingSize 1 serving

RED LENTILS CURRY (MASOOR DAL)

Red Lentils Curry (Masoor Dal) image

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!

Provided by Meeta Arora

Categories Main Course

Time 25m

Number Of Ingredients 20

Ingredients

1 tablespoon Ghee or Oil
1 teaspoon Cumin seeds (Jeera)
1 Green chili pepper (optional)
1/2 cup Onions (diced)
1/2 tablespoon Garlic (minced)
1/2 tablespoon Ginger (grated)
1 cup Tomatoes (chopped)
1 cup Red lentils (Masoor Dal) (rinsed )
3 cups Water
1 tablespoon Lime juice
Cilantro (to garnish)
1/2 teaspoon Ground Turmeric (Haldi powder)
1/2 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste, I used mild Kashmiri red chili powder)
1/2 teaspoon Garam Masala (optional )
1 teaspoon Salt (adjust to taste)
1 cup Basmati Rice
1.25 cup Water
1 tablespoon Ghee or Oil
1 teaspoon Salt

Steps:

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
Add tomato and spices. Stir and sauté for another 2 minutes.
Add the lentils, water and stir well.
(For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
Open the pot. Add the lime juice and stir the dal.
Garnish with cilantro. Serve dal with roti, naan or rice.

Nutrition Facts : Calories 217 kcal, Carbohydrate 32 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 640 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving