This Instant Pot Lentil Curry can be made in an Instant Pot in about 30 minutes.( Or make this on the stove top- see notes!) Infused with fragrant Indian spices, this recipe is not only delicious, it is is vegan and gluten free! Serve it over a bed of spinach, basmati rice or with homemade naan bread!
Set Instant Pot to the Saute function, heat the oil and saute the onion, until fragrant, about 3 minutes. Add the garlic, ginger and carrots, saute 3 more minutes, stirring. Add all the spices, salt and tomato paste, stir for 1 minute. Add the water and scrape up any browned bits from the bottom of the pan.
Add the brown lentils, give a stir and pressure cook on high for 10 minutes. If using other lentils, see notes. Manually release!
Stir in the coconut milk.
Taste and add more chili flakes or cayenne if you like.
At this point, if you wanted, you could also add other veggies- peas, cauliflower, or a handful of spinach to wilt.
The Coconut Lentil Curry will thicken slightly as it cools.
To make the Turmeric Coconut Chips, heat a small skillet over medium-low heat. Add ¼ cup coconut flakes and sprinkle with ½ teaspoon ground turmeric. Dry fry for a couple minutes, stirring constantly until fragrant and lightly toasted. Turn off heat. These are too easy to burn, so don’t walk away!
To make on the stove top,(about 45 mins total) heat oil in a large dutch oven or heavy bottom pot. Saute onion over medium high heat until fragrant and golden, 4-5 minutes. Add garlic, ginger and carrots and cook another 3 minutes until you smell the garlic. Add salt, spices, tomato paste and stir for 1-2 minutes. Add the water, scraping up the browned bits. Add an additional ¼ cup water (so a total 2 ¼ cups water) and the lentils. Bring to a boil, cover, then simmer on low heat until lentils are cooked through, about 25 minutes. Stir in the coconut milk. Adjust heat ( adding more cayenne or chili flakes. )
If using smaller lentils, decrease pressure cooking time.
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