EASY Instant Pot Red Lentil Curry

This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.
Prep: 5m Cook: 20m Total: 25m

Ingredients

  • 1 large yellow onion, chopped
  • 4 to 6 cloves garlic, minced
  • 1 thumb size piece of fresh ginger, peeled and zested or minced
  • 1 (14 ounce) can light coconut milk
  • 1 (28 ounce) can diced tomatoes, fire-roasted or regular
  • 1 ¼ cups dry red lentils, rinsed (See Notes)
  • 2 cups soy curls or 1 cup TVP, optional (see Notes) (About 2 ½ ounces by weight.)
  • 1 heaping tablespoon mild curry powder
  • 1 teaspoon cumin
  • 1 tablespoon tamari (for GF) or soy sauce
  • 1 teaspoon fine sea salt
  • black pepper
  • 2 ¼ cups water
  • cooked rice or potatoes
  • cilantro and lime

Instructions

  • Note: to avoid a burn warning on the Instant Pot it's important to measure accurately and avoid major adjustments to the the wet/dry ratio.
  • Combine all ingredients in the Instant Pot (onion - water), and stir very well. If using soy curls/TVP, these go in dry; no need to soak first. Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
  • Carefully flip the toggle to manually release the pressure. Serve with rice or potatoes, a squeeze of lime juice, and fresh cilantro, if desired. Lentil curry is also great with a dollop of plain vegan yogurt.