This creamy, spiced lentil curry checks every box for a meat-free meal without skipping on flavor or heft. Onion, garlic, and ginger build the aromatic base, and a warm blend of cumin, coriander, turmeric, garam masala, and cayenne turns the pot into something you'll want to breathe in before you even taste it. Diced tomatoes and full-fat coconut milk simmer the red lentils down into a thick, velvety curry that coats the spoon, brightened at the end with a squeeze of fresh lemon juice. The Instant Pot does the heavy lifting here, breaking the lentils down to a satisfying, stew-like texture in just minutes under pressure. Finished with fresh cilantro and ladled over basmati rice or scooped up with naan, it's a hearty, plant-forward dinner that fits easily into a vegetarian rotation.
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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.
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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