Red Meat Allergy Friendly Vegan Instant Pot Lentil Curry
Total time50 min
Prep time10 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut 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 (14.5 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
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté mode and add the coconut oil. Once the oil is melted and shimmering, 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 so the garlic does not brown.
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