Warm spices bloom right in the pot as onion, garlic, and ginger sizzle together, building a fragrant base for cumin, coriander, turmeric, and garam masala to toast into. Diced tomatoes break down into a jammy sauce that hugs the red lentils, which turn silky and thick once pressure-cooked, while a full can of coconut milk lends this curry its rich, velvety body. A finishing squeeze of lemon juice brightens the whole pot, cutting through the coconut richness and letting the toasted spices shine. Ladled over basmati rice or scooped up with naan and a scatter of fresh cilantro, it's a cozy, protein-packed bowl that comes together with almost no hands-on effort thanks to the Instant Pot. This one's a natural fit for a vegetarian table, built entirely from pantry staples, produce, and legumes with nothing meat-based in sight.
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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.
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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