Spicy Lentil Vegetable Curry
This vibrant Indian curry combines nutritious lentils with an assortment of fresh vegetables to create a warming, wholesome dish. Perfectly spiced with ginger, garlic, and chili, this Instant Pot recipe is both quick and easy, making it an excellent choice for a hearty weeknight meal. Enjoy this delightful blend served over rice or with whole-grain naan.
ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 carrots, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup spinach, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1-2 green chilies, slit (adjust for spice level)
- Salt to taste
- Fresh cilantro for garnish
steps
- 1.
Turn the Instant Pot to the “Sauté” mode and heat olive oil.
- 2.
Add the diced onion, and sauté until translucent.
- 3.
Stir in minced garlic, grated ginger, curry powder, turmeric, and cumin. Sauté for 1-2 minutes until fragrant.
- 4.
Add diced carrots, bell pepper, and zucchini. Stir well for another 2-3 minutes.
- 5.
Add the rinsed lentils, diced tomatoes, coconut milk, slit green chilies, and salt. Mix thoroughly.
- 6.
Close the lid and set the Instant Pot to “Manual” on high pressure for 10 minutes.
- 7.
After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- 8.
Stir in chopped spinach and let it wilt before serving.
- 9.
Garnish with fresh cilantro and serve hot with rice or naan.
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