Vegan Instant Pot Lentil Curry
Rich, deeply spiced, and impossibly creamy, this lentil curry is the kind of weeknight dinner that tastes like it took hours but comes together almost entirely hands-off in the Instant Pot. Red lentils break down beautifully under pressure, creating a thick, velvety sauce that soaks up every bit of that cumin, coriander, turmeric, and garam masala bloom you build in the sauté step. A full can of coconut milk adds luxurious body without a drop of dairy, making this completely plant-based without any substitutions or compromises. The squeeze of fresh lemon juice at the end is a small move that makes a big difference, cutting through the richness and brightening the whole bowl. It serves four generously, and leftovers — if you have any — taste even better the next day as the spices continue to meld. Ladle it over basmati rice or scoop it up with naan, and finish with a handful of fresh cilantro for a little color and freshness.
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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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