Instant Pot Red Lentil and Potato Curry

1 large onion, chopped
1 cup dried lentils, rinsed
2 large russet potatoes, peeled and chopped
1 cup any veggies you want: greens, cabbage, zucchini, mushrooms, etc
1 can lite coconut milk
1 cup water
1 can crushed or diced tomatoes or 2/3 fresh, chopped
2 Tbsp curry powder – Plus – to your taste
2” piece fresh ginger, grated
2 cloves fresh garlic, minced
2 tsp apple cider vinegar, optional
1 bay leaf
1 tsp turmeric
1/2 tsp each: paprika, red pepper flakes, cardamom
1/4 cloves
Salt and pepper
Turn your instant pot on saute mode. Add onion and dried spices, stir and cook for 5 minutes. Add water by the Tbsp to prevent sticking. Add remaining ingredients except for vinegar, salt and pepper. Set manual cook for 20 minutes. Quick release or natural pressure release, then add vinegar, salt and pepper to taste. Alternately, cook stovetop or tightly covered in the oven at 350 for 45 minutes. Serve over grain of choice with fresh cilantro and lime optional. I steamed my broccoli separately and stirred in at the end so as to not have overcooked broccoli in the final dish.


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