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Instant Pot Lentil Curry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 250 g (1 cup) Dried red lentils washed and drained
  • 500 ml (2 cups) Water
  • 400 ml (14 oz) Tomato Passata Tinned tomatoes are also fine
  • 400 ml (14 oz) Tinned coconut milk (or coconut cream) Use full fat, if available
  • 4 cloves garlic
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper optional
  • 1 onion diced
  • 1 knob ginger minced or finely chopped
  • ½ tsp black pepper
  • 1 tbsp sea salt
  • 1 tbsp cooking oil or fat

Equipment

  • Instant Pot

Method
 

  1. Add your cooking oil to the instant pot and select 'sauté' and set to 'high'.
  2. Add the garlic, onion and ginger and cook until golden.
  3. Next, add the curry powder, turmeric and black pepper and stir. If it starts to get a bit dry, add some more cooking oil.
  4. Cook the spices in the oil or fat for approx 5 - 10 mins to release the flavours.
  5. Then add the remaining ingredients to the pot and press 'cancel' to stop sauté mode if still on.
  6. Stir all ingredients in the pot before placing lid on top. Ensure switch is set to 'seal' and select 'pressure cook'. Choose 'custom' and set to 6 minutes on 'high' pressure.
  7. When done, slide the switch to 'vent' to release pressure before attempting to open lid.
  8. Give your lentil curry another stir. Lentils should be very soft, and cooked.
  9. Serve with rice or quinoa. Enjoy!