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Red Curry Lentils – Instant Pot

Red Curry Lentils – Instant Pot
(This nutritional breakdown does NOT include the rice.)

Calories 312 (18% from fat)
Fat 6.3 gram
Saturated Fat 4.4 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 309 mg.
Carb. 50 gram
Fiber 8 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 15 gram


Instant Pot

3 cups red lentils

2 cups onion, diced

4 Tbsp. red curry paste

2 Tbsp. sugar

2 tsp. garam masala

2 tsp. curry powder

1 tsp. turmeric

2 cloves (2 tsp.) garlic, minced

2 tsp. ginger paste

cayenne pepper, a couple shakes

4 cups water

2 boxes (17.64 ounces or 500 grams each) tomato sauce
(We used Pomi Tomato Sauce.)

1/2 tsp. coarse salt

OPTIONAL - black pepper to taste

Stir In After Cooked

1 can (13.5 oz.) reduced fat coconut milk, unsweetened

2 Tbsp. light butter
(We used I Can't Believe it's not Butter! the LIGHT one.)

Lentils cook fast and come out so creamy when prepared in an instant pot. Add some rice for a heartier meal.

Red Curry Lentils – Instant Pot

1. Place the first 13 ingredients, lentils through salt, into the Instant Pot. Stir together, seal the top, close the vent and cook on high pressure for 15 minutes.

2. Once it's finished, let the pressure release naturally for 10 minutes or so.

3. Stir in the coconut milk and butter.

4. Divide into 10 servings, about 1 1/4 cup per serving. You can serve with rice and top with cilantro for garnish if you wish.

Yield: 10 Servings, About 1 1/4 Cups Per Serving

 Red Curry Lentils – Instant Pot

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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