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  • Writer's pictureNikki Hurst

Instant Pot Lentil Curry

One pot (Instant Pot!) Lentil Curry. Super flavourful, hearty, warming & satisfying. Perfection!


  • 1 1/2 cups green lentils

  • 1.5 tsp of coconut or olive oil

  • 1 cup plus 1 tablespoon water, divided

  • 1 small shallot, sliced

  • 6 cloves of garlic, minced

  • 1 hefty piece of ginger, minced (3 inches worth?)

  • 1.5 tablespoon curry powder

  • 1 teaspoon salt

  • 1 teaspoon ground turmeric

  • 1/4 teaspoon cayenne pepper or to-taste

  • 1 tablespoon nutritional yeast

  • 1 can full fat coconut milk

  • 2 tablespoons lemon juice

  • Cooked rice or quinoa for serving

  • Chopped fresh cilantro for garnish

  • Chopped raw spinach for serving

  • Raw sesame seeds for garnish


  • Set the Instant Pot to sauté & add the oil

  • Once the oil has heated, add the 1-tablespoon of water, shallot, ginger & garlic. Sauté until the shallot is is translucent, about 2-3 minutes. Add the remaining dry spices and stir

  • Add the lentils, coconut milk, nutritional yeast & 1 cup of water and mix well

  • Hit cancel to stop the sauté function, put on the lid (seal), and then pressure cook on high for 15 minutes

  • Once curry is done, let the pressure release naturally (about 15-20 min)

  • Remove lid &stir in the lemon juice

  • Serve hot over rice or quinoa, toss in some raw spinach and top with cilantro & sesame seeds. Also delicious served with warm naan!

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