INSTANT POT CURRIED SWEET POTATO LENTILS
Two types of lentils, sweet potatoes, and comforting spices like turmeric, cumin, and coriander. These curried lentils are unfussy and make for the most satisfying dinner (and lunch leftovers!)
Provided by Kare for Kitchen Treaty
Number Of Ingredients 19
Steps:
- Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions. Saute, stirring occasionally, until tender and beginning to turn golden, about 10 minutes. Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until aromatic, about one one minute.
- Pour in the coconut milk and the water. Add the ginger, sweet potato, lentils, salt, and pepper. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 20 minutes.
- The Instant Pot will warm up for about 5 minutes and then start cooking. After the 20 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first avoid burns).
- Once venting is complete, remove the lid of the Instant Pot. Taste and add additional salt and pepper if desired. Serve with rice or quinoa and toppings if you like.
- Keeps in the refrigerator for about 3 days. Freezes well too!
INSTANT POT LENTIL CURRY
Easy Instant Pot Lentil Curry with Indian flavors, not too spicy, healthy and vegan! One pot recipe with brown lentils or green lentils.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
- Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.
Nutrition Facts : ServingSize 0.5 cup cooked lentils with 1/2 cup cooked brown rice, Calories 315 kcal, Carbohydrate 59 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Fiber 6 g, Sugar 8 g
30 MINUTE INSTANT POT RED LENTIL CURRY
Instant Pot Red Lentil Curry is lusciously creamy, full of fragrant curry, hearty greens, and silky coconut milk. Ready in 30 minutes, gluten free, and vegan!
Provided by Laurel
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Add everything, except the spinach and cilantro, to an electric pressure cooker. Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off. Once the timer beeps, let it naturally pressure release for 10 minutes.
- Vent and stir in the greens and cilantro. Let the greens sit for a minute to wilt. Serve and enjoy!
Nutrition Facts : ServingSize 1/4 recipe without rice or garnish, Calories 243 calories, Sugar 3g, Sodium 713mg, Fat 5g, SaturatedFat 4g, Carbohydrate 34g, Fiber a6g, Protein 15g
INSTANT POT LENTIL CURRY
This Instant Pot Lentil Curry recipe is naturally vegetarian and vegan, highly nutritious, and packed with warming and flavorful spices. Made with minimal prep time and easy to clean up, this recipe is perfect for a quick, easy, and healthy weeknight dinner!
Provided by Lexi Endicott, RD, LD, CCMS
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Turn Instant Pot to sauté setting. Once hot, add oil.
- Once oil is shimmering, add the onions and sauté until translucent, ~5 minutes.
- Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
- Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on HIGH pressure for 12 minutes.
- Allow steam to naturally release (let pressure valve drop), then stir in the coconut milk, salt, and pepper. Sprinkle individual servings with desired garnishes. Enjoy!
EASY INSTANT POT RED LENTIL CURRY
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
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
INSTANT POT LENTIL CURRY
This rich & hearty pressure cooker Lentil Curry is meant to be a super easy yet flavorful curry as a pair for steamed rice or bread of your choice.
Provided by Uma Raghupathi
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- Press the 'saute' button (medium) and add oil. As the oil heats up, add cumin seeds. Add crushed cloves. And saute for a few seconds.
- Add chopped garlic, grated ginger, and chopped onions. Saute until the onions turn translucent. Add the chopped tomatoes and saute until it turns soft.
- Add salt and all the spices like bay leaf, cayenne, garam masala, and coriander powder.
- Saute for 2- 3 minutes. Add the washed and rinsed lentils. Add water and stir well.
- Press cancel to stop sautéing and close the lid.
- Press the 'pressure cooker' setting and set the timer for 15 mins on high pressure.
- When the instant pot beeps let the pressure release naturally. It is safe to open the lid only after the pin drops down. Add chopped cilantro and a little lemon juice and mix well. Enjoy the lentil curry with rice or quinoa.
Nutrition Facts : Calories 153 kcal, Carbohydrate 31 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 18 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT SWEET POTATO LENTIL CURRY
Steps:
- Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
- Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
- When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
- Serve warm with rice, quinoa, naan bread or flatbread.
- Optional add-ons: avocado, sweetcorn, parsley, chili.
Nutrition Facts : Calories 471 kcal, Carbohydrate 44 g, Protein 16 g, Fat 27 g, SaturatedFat 18 g, Fiber 17 g, Sugar 7 g, ServingSize 1 serving
INSTANT POT RED CURRY LENTILS
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
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
INSTANT POT LENTIL CURRY
Instant Pot Lentil Curry is a creamy, easy and delicious vegan Indian curry recipe that's made in minutes in your pressure cooker! It's a flavorful, classic mild curry made with pantry ingredients, minimal everyday spices and spinach. It is sure to be a hit with the whole family.
Provided by Kate Hackworthy | Veggie Desserts
Categories Dinner
Time 20m
Number Of Ingredients 17
Steps:
- Sauté onions and carrot in the oil for about 5 minutes, using the Saute function of the Instant Pot
- Stir in the garlic, garam masala, curry powder and chilli powder and sauté for a further minute, then press Off to stop the saute function.
- Stir in the lentils, water, canned tomatoes and tomato puree.
- Secure the lid on the Instant Pot (turn the knob to 'sealing' if you don't have a self-sealing model) and Pressure Cook for 10 minutes at high pressure.
- Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.
- Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.
- Taste and season with salt and pepper and add more chilli powder if desired.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 17 g, Sugar 7 g, ServingSize 1 serving
More about "curried lentils recipe instant pot"
INSTANT POT LENTIL CURRY - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (22)Calories 357 per servingCategory Dinner, Lunch, Side Dish
- Saute Onion & Garlic: Heat up Instant Pot using "Sauté More" function. Wait until the indicator says "HOT". Add 2 tbsp (30g) ghee to the Instant Pot. Add in diced onions, then saute for 3 minutes. Add in minced garlic, ginger, ¼ cup (60g) tomato paste, 3 tbsp (24g) curry powder, and ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible. *Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your lentil curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Lentil Curry: Add in 1 tbsp (15ml) regular soy sauce, ½ tsp table salt, then give it a quick mix. Add in 2 cups (400g) of whole lentils and 2.5 cups (625ml) unsalted chicken stock. Make sure the lentils are submerged in the liquid. *Note: If you're not using the coconut milk at the end, add in an extra ¼ cup (63ml) unsalted chicken stock here. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. -Green Lentils: Pressure Cook at High Pressure for 10 minutes, then 10 minutes Natural Release. -Brown Lentils: Pressure Cook at High Pressure for 8 minutes, then 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
- Season & Add Coconut Milk: Give it a few quick stirs, then mix in ¼ cup (63ml) coconut milk. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt). Add in more coconut milk as desired.
INSANELY GOOD INSTANT POT LENTIL CURRY RECIPE
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4.7/5 (9)Category DinnerCuisine IndianTotal Time 25 mins
INSTANT POT LENTIL CURRY WITH COCONUT (VEGAN, GLUTEN-FREE ...
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4.6/5 (5)Total Time 35 minsCategory MainCalories 573 per serving
- After 5 minutes, add the curry powder, lentils, garlic and tomatoes and stir through. Add coconut milk and vegetable stock, stir.
LENTIL CAULIFLOWER CURRY: INSTANT POT RECIPE (VEGAN) - THE ...
From pickyeaterblog.com
Ratings 5Calories 114 per servingCategory Main Course
- Add the spices (cumin through mustard seeds; or cayenne if using) and saute another 1-2 minutes. Then hit the "cancel" button.
- Add the red lentils through coconut sugar. Cover the Instant Pot with the lid, and close the pressure valve. Press the 'Pressure Cook' button and make sure it's on high pressure. Set the timer to 20 minutes.
INSTANT POT QUICK LENTIL CURRY - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (1)Category Weeknight DinnerAuthor Mike VrobelCalories 238 per serving
- Put the lentils in a strainer and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.
- Melt the butter in the pressure cooker over medium heat until the butter stops foaming. (Use sauté mode in an Instant Pot). Add the onion, garlic, and ginger to the pot, and sprinkle with 1/2 teaspoon salt and 1 tablespoon curry powder. Sauté until the onion softens and the curry powder starts to smell toasty, about 5 minutes. Stir the lentils into to the pot, scraping the bottom of the pot to loosen any browned onions or spices. Pour in the 6 cups of water and add 1½ teaspoons of salt. Lock the lid.
- Pressure cook on high pressure for 12 minutes in an electric PC (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 10 minutes in a stovetop PC. When the cooking time is done, quick release the pressure.
- Remove the lid from the pressure cooker, tilting it away from you to avoid the hot steam. Stir the lentils, and taste for doneness. If the lentils aren’t soft enough, simmer for another five minutes or so (don’t bring back to pressure – use simmer mode on the cooker or simmer on the stovetop). Serve with rice.
INSTANT POT LENTIL CURRY - HEALTHIER STEPS
From healthiersteps.com
Ratings 2Category Main CourseCuisine AmericanTotal Time 20 mins
- Once it is heated, add onion, garlic, ginger, thyme and cook stirring until onion softens about 2 minutes
INSTANT POT LENTIL CURRY - MY TASTY CURRY
From mytastycurry.com
5/5 (1)Calories 186 per servingCategory Curry, Dal
- Cook for 1/2 sec till aromatic and add turmeric powder, red chilli powder, garam masala powder, coriander powder.
INSTANT POT CURRY WITH LENTILS {VEGAN} - THE BUSY BAKER
From thebusybaker.ca
Servings 8Total Time 35 minsCategory Main Course, Main DishCalories 304 per serving
- Add the ginger, turmeric, curry paste, tomato paste, salt and pepper, and stir everything together well, continuing on saute mode until everything is very fragrant (about 3-4 minutes).
CURRIED LENTIL SOUP (INSTANT POT) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (6)Total Time 35 minsCategory Main Course, Soups And StartersCalories 454 per serving
- PRESS SAUTE BUTTON ON INSTANT POT: and heat to "HOT". Chop veggies while heating. (See Note 2 for stove top version)
- SAUTE VEGGIES AND SEASONINGS: Add oil, then onions. Saute for 3 minutes, stirring until translucent. Add garlic, ginger, curry paste, curry, chili flakes, salt and pepper. Saute, stirring for another 3 minutes. Press CANCEL button on instant pot.
- ADD LENTILS AND LIQUID. COOK: Stir in lentils, tomato sauce and water (or broth). Close Instant Pot lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 15 minutes - or 12 minutes if you prefer lentils less soft (use + or - buttons). The Instant Pot will take about 5-7 minutes to come to pressure depending on size of pot before it starts the 15 minute cooking process. When finished (it will beep), do quick pressure release by turning valve to VENT. When button drops, you can open the lid. Turn Instant Pot to OFF.
- FINISH LENTIL SOUP: Add coconut milk and, if using, spinach and cilantro. Stir 1 minute until combined and spinach is wilted. If soup is too thick, add more water or broth. If too thin, press SAUTE and cook for a few minutes until soup is the consistency you like. Taste and adjust seasonings. Ladle into bowls and add garnishes as desired.
LENTIL QUINOA SOUP - INSTANT POT - PROFUSION CURRY
From profusioncurry.com
4.4/5 (100)Total Time 25 minsCategory DinnerCalories 146 per serving
- Close the lid. Switch the vent to "sealing". Choose MANUAL ( Pressure cook) mode, choose High Pressure and adjust the time to 6 minutes.
- When the InstantPot finishes cooking, wait on KEEP WARM timer for at least 5 minutes. Then move the valve to "venting". After the pressure is released, and pin is down, carefully open the lid.
INSTANT POT DAL {30 MINUTE LENTIL CURRY} - IFOODREAL.COM
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5/5 (2)Total Time 30 minsCategory Soup And StewCalories 199 per serving
- Add garam masala, coriander, chili powder, salt and cayenne. Saute for 30 seconds, stirring constantly.
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From mashed.com
5/5 (35)Total Time 1 hrCategory Lunch, Dinner, SideCalories 686 per serving
- Into the Instant Pot, place the water, stock cubes, green lentils, chopped garlic cloves, chopped onion, chopped bell peppers, curry powder, turmeric powder, salt, and black pepper.
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4.8/5 (13)Category Instant Pot Vegetarian Recipes
- Add olive oil to a pot with the onion, crushed garlic, curry powder, Turmeric, cumin, salt, and red chili powder and give it a stir. Add in the dried lentils, chopped tomato, water, and the coconut milk and stir.
INDIAN COCONUT LENTIL CURRY – FEASTING AT HOME
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4.9/5 (43)Calories 312 per servingCategory Vegan
- Set Instant Pot to the Saute function, heat the oil and saute the onion, until fragrant, about 3 minutes. Add the garlic, ginger and carrots, saute 3 more minutes, stirring. Add all the spices, salt and tomato paste, stir for 1 minute. Add the water and scrape up any browned bits from the bottom of the pan.
- Add the brown lentils, give a stir and pressure cook on high for 10 minutes. If using other lentils, see notes. Manually release!
- At this point, if you wanted, you could also add other veggies- peas, cauliflower, or a handful of spinach to wilt.
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