Eosinophilic Esophagitis Friendly Instant Pot Lentil Curry
Total time50 min
Prep time10 min
Cook time30 min
5.0(25)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil or neutral oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 2 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the coconut oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — garlic can brown quickly at this stage.
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