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    Home ยป Recipes ยป Instant Pot

    Instant Pot Lentil Curry

    Published: May 1, 2023 ยท Updated: May 2, 2023 ยท Post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Easy, vegan Instant Pot Lentil Curry that takes less than an hour for a plant-based, high fiber, healthy meal everyone will enjoy

    green napkin, white bowls with lentil curry over rice, scattered lentils, spoon of turmeric, red bell pepper, garlic, onion, and an Instant Pot.
    • About Instant Pot Lentil Curry
      • Ingredients
        • Recipe Cost
    • How to Make Instant Pot Lentil Curry
      • Recipe Timing
    • Green Lentil Curry Recipe Tips
      • Variations
        • Ingredient Options
        • Alternative Prep & Cooking
        • How to Make Allergy-Friendly
        • How to Fix a Mistake
      • Make-Ahead Ideas
      • Storage Suggestions
    • Frequently Asked Questions
      • Nutrition Benefits
      • What to Serve with Instant Pot Lentil Curry

    About Instant Pot Lentil Curry

    This rich, creamy lentil vegetable curry has a slow-cooked flavor but is ready in an hour.

    The nice thing about this recipe is that it uses a pressure cooker or Instant Pot, which is great for last-minute meal planning. For those dishes that typically need hours to cook, the Instant Pot usually cooks them in about an hour.

    Take curry for example. The sauce needs hours to really develop the flavors while the veggies almost melt into the sauce. But the Instant Pot does it in under an hour, and most of that work is hands-off.

    As much as I love having a meal plan and being prepared, it’s definitely not one of my strengths.

    That's why I love my Instant Pot, and you will love it too, especially after trying this lentil curry with coconut milk.

    This recipe works so well because you have a nice balance of spicy and intense flavors with sweetness from the coconut and a touch of sugar.

    container of lentils, head of garlic, yellow onion, bowl of spices, can of coconut milk, red bell pepper, bowl of olive oil, bowl of sugar, measuring cup of water, can of tomato paste on a counter with text overlay describing each ingredient.

    Ingredients

    Oil: Any oil will work in this recipe. I have tested it using avocado oil, olive oil, and coconut oil, and I honestly didn't notice the difference between the oils. Basically, use whatever you have in your kitchen.

    Veggies: You can use fresh or frozen chopped veggies in this recipe. Yellow, white, red, and sweet onions are all great options. For the bell peppers, any color will work; I've tested it with red, yellow, orange, and green. 

    Spices: Yes, there are a lot of spices in this recipe. But it's because I do not have garam masala, so I used a lot of spices I had in my kitchen cabinet in its place. If you have garam masala, see the ingredient options below to use it instead.

    A few of the spices have very small amounts, so they can be skipped if needed. However, the main spices of curry powder, cumin, and ginger are the most important.

    Tomato Paste: A few tablespoons of tomato paste adds depth of flavor to the lentil vegetable curry recipe.

    Lentils: Use green lentils in this recipe since they hold up better than red when cooked for long periods of time.

    Coconut Milk: I tested this recipe using both full-fat and reduced-fat coconut milk. Either work fine in the recipe. The only difference is that the full-fat coconut milk will have a thicker consistency than the reduced-fat coconut milk will.

    Sugar: There is a small amount of added sugar in this recipe but it's worth it. Don't skimp on the sugar because it really does bring all the flavors together.

    Recipe Cost

    • avocado oil 1 tablespoon: $0.32
    • onions 2 large: $1.36
    • red bell peppers 1 medium: $1.38
    • green bell pepper 1 medium: $0.72
    • garlic 3 cloves: $0.18
    • curry powder 1 tablespoon: $0.78
    • cumin 2 teaspoons: $0.26
    • salt 1 ยผ teaspoon: $0.01
    • garlic powder 1 teaspoon: $0.08
    • ground ginger ยพ teaspoon: $0.08
    • black pepper ยผ teaspoon: $0.04
    • ground coriander ยผ teaspoon: $0.04
    • allspice ยผ teaspoon: $0.04
    • turmeric ยผ teaspoon: $0.04
    • cardamom โ…› teaspoon: $0.02
    • cinnamon โ…› teaspoon: $0.01
    • ground cloves โ…› teaspoon: $0.02
    • nutmeg โ…› teaspoon: $0.02
    • tomato paste 3 tablespoons: $0.08
    • green lentils 1 ยฝ cups: $1.47
    • coconut milk 13.5-ounce can: $1.79
    • sugar 1 ยฝ teaspoons: $0.01

    TOTAL COST: $8.75 or $1.46/serving (Based on San Diego grocery stores 2023)

    Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Scroll down to the full recipe to see the specific ingredients and directions.

    How to Make Instant Pot Lentil Curry

    four photo collage with veggies sauteeing in instant pot, garlic added to cooked veggies with a black spoon, hand adding spices to the veggies in the instant pot, and tomato paste added to cooked veggies in an instant pot.
    four photo collage with lentils being poured into the instant pot, lentils stirred into veggies, coconut milk added to the pot, and the lentil curry after cooking in the instant pot.

    Time needed: 55 minutes.

    Get slow-cooked flavor in under an hour thanks to the Instant Pot in this lentil vegetable curry.

    1. Turn on the Sauté function. Add oil and vegetables to the pressure cooker.

      Sauté the veggies while you measure out the spices.

    2. Stir in garlic.

      Measure and rinse your lentils. Let drain.

    3. Stir in the spices.

    4. Add in the tomato paste and stir to coat the vegetables.

    5. Add in the lentils.

    6. Stir the lentils.

    7. Pour in the water, coconut milk, and sugar.

      Cover and cook.

    8. Release pressure, and enjoy!

      Let the pressure release naturally for 10 minutes then release, and enjoy in a bowl with rice if desired. Feel free to sprinkle with cilantro, parsley or mint if desired.green napkin under two bowls with lentil curry and rice next to dried lentils.

    Recipe Timing

    Total time for an Instant Pot recipe can be a bit confusing since recipes often leave out the time it takes to bring it to pressure as well as release the pressure.

    However, I want to share the most accurate info, so here's an outline of the time it takes to make lentil vegetable curry from start to finish:

    • 5 minutes to sauté the veggies
    • 5 minutes to add the remaining ingredients
    • 15-20 minutes for the lentil curry to come to pressure
    • 15 minutes cook time
    • 10 minutes to release the pressure

    To streamline the process, measure out the spices while the veggies are sauteing.

    Then mince the garlic, chop the potatoes, and get all the remaining ingredients out while the veggies are sauteing. (If you have time, you can start to clean up)

    That way, it's about 25 minutes of hands-on time (preparing and cooking), and 55 minutes of hands-off cooking time.

    Instant Pot, two silver spoons, green napkins, white bowls with lentil curry and rice, spoon with turmeric, scattered green lentils, red bell pepper, garlic, and onion.

    Green Lentil Curry Recipe Tips

    The recipe is very simple, but here are a few in-depth details so you have no fears about how easy this is to make. 

    Variations

    Ingredient Options

    Veggies: If you do not have fresh garlic, use an extra 1 teaspoon of garlic powder in its place.

    Onions and bell peppers give the lentil vegetable curry flavor, but if you don't like one of those veggies, feel free to use more of the other. For example, use two extra bell peppers in place of the onions so this lentil curry is still filled with veggies. Or add carrots.

    Spices: For the spices, it is ok if you do not have every single spice that is listed in amounts of โ…› teaspoon. You can omit those spices without a huge sacrifice in flavor.

    If you'd like to use garam masala, use 2 teaspoons garam masala, 1 tablespoon curry powder, 1 teaspoon garlic powder, 1 teaspoon cumin, ยฝ teaspoon ground ginger and 1 ยผ teaspoon salt. [Use these amounts and ingredients in place of the other spice amounts listed in the recipe]

    hand holding a bowl of spices over an Instant Pot.

    Alternative Prep & Cooking

    Slow Cooker: This can easily be made in a slow cooker. In fact, this recipe is based on one from The Pretty Bee that was made in the slow cooker.

    To use a slow cooker, add all the ingredients to the slow cooker. Stir well, cover, and cook on LOW for 4-5 hours.

    Stove-top: I've never tried cooking it on the stove, but I assume it can also be made on the stove. Follow the directions, but instead of pressure cooking, simmer over medium-low for at least 1 hour, stirring occasionally.

    How to Make Allergy-Friendly

    This lentil vegetable curry is vegan, vegetarian, gluten-free, dairy-free, egg-free, and soy-free, so it's very allergy friendly.

    How to Fix a Mistake

    Too soupy: If the curry is too thin, you can turn on the Sauté function and let the mixture simmer for 10-15 minutes until more liquid has been absorbed.

    Too thick: Add an extra ยฝ cup of water and stir. If needed, you can add additional water or broth.

    Make-Ahead Ideas

    To make this even easier, you can chop the veggie ahead of time. You can also measure out the spices in a bowl for when you're ready to toss them in the mixture.

    Another perk of this recipe is that the leftovers taste great, so you can make a batch of this in advance to enjoy during the week for easy meals. You can also double the recipe and freeze it to have an easy and filling meal in the freezer for later.

    Storage Suggestions

    Keep in an airtight container for up to 5 days. You can also freeze this for up to 6 weeks.

    Because there is curry powder and turmeric, be aware that you might notice a yellow coloring in the storage container after use. I prefer using glass containers to prevent this (and they are more durable and versatile).

    hand pouring a bowl of spices into a pressure cooker with veggies.

    Frequently Asked Questions

    Do you have to cook lentils before adding to curry?

    You do not have to cook lentils or soak them before adding them to the curry. You can put dry lentils in curry. Cooking them with all the ingredients like veggies and spices helps infuse the lentils with flavor.

    What happens if you dont rinse green lentils?

    It's fine if you don't rinse lentils before using them. It's helpful so you can make sure they're clean and sort out any possible stones. But it's not going to ruin your dish.

    Can you use red lentils in lentil curry?

    Technically, you can use red lentils in lentil curry. However, red lentils do not hold up well when cooked for longer times, so they will probably be pretty mushy. If that's ok with you, then go ahead and use the red lentils.

    Is lentil curry healthy?

    If you're wondering, "Is lentil curry good for you?" the answer is yes! While everyone has a different definition of healthy, this Instant Pot Lentil Curry is a nutritious dish. It's an excellent source of plant-based protein and fiber. Plus, it's full of antioxidant-rich veggies.two small bowls of brown rice and lentil curry topped with parsley on a green napkin with dried lentils and pressure cooker in background.

    Nutrition Benefits

    Lentil vegetable curry is a delicious vegan, plant-based main meal. It's packed with fiber; one serving has 17g of fiber (which is 70% of the recommended amount of fiber to get in one day).

    It's also high in iron with 33% of the RDA along with 72% RDA of Vitamin C to help your body absorb the iron in the curry. Additionally, it's an excellent source of Vitamin A (28% RDA) and potassium (25% RDA).

    Lentils are incredibly nourishing; they are an excellent plant-based source of protein with almost as much fiber as protein.

    One cup of cooked lentils is an excellent source of folate, copper, phosphorous, potassium, manganese, and thiamin (Vitamin B1). They are also rich in polyphenols that have anti-inflammatory and antioxidant effects.

    Additionally, lentils have been shown to have heart-heath benefits as well. Studies show that lentils can help increase HDL (helpful) cholesterol while lowering LDL (harmful) cholesterol and triglycerides.

    bowl of lentil vegetable curry, saltine crackers, and a silver spoon next to an instant pot with curry and a black spoon.

    What to Serve with Instant Pot Lentil Curry

    While this lentil vegetable curry is filling by itself, adding rice, naan, or crackers is nice to help sop up any extra sauce.

    Final thoughts:

    I keep going back to this vegan lentil curry recipe because it is so dang easy. Plus, I almost always have the ingredients for it in my kitchen since you can use fresh or frozen veggies. I also keep lentils and a can of coconut milk in the pantry at all times just in case the craving for this lentil curry strikes.

    Don't let the long ingredients list deter you from making this simple recipe that will fill you up and make your taste buds happy!

    MORE LENTIL RECIPES YOU'LL LOVE:

    • Salsa Lentil Soup
    • Roasted Vegetable Lentil Salad
    • Lentil Chili
    • Lentils with Sausage and Kale
    • Caprese Lentil Salad
    white bowl of lentil curry on green napkin with red bell pepper, garlic cloves, onion, curry powder, lentils

    Instant Pot Lentil Curry

    Easy, vegan Instant Pot Lentil Curry that takes less than an hour for a plant-based, high fiber, healthy meal everyone will enjoy
    5 from 8 votes
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Pressurizing & Release Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6
    Author: Meme
    Total Cost: $8.75 or $1.46/serving

    Ingredients

    • 1 tablespoon oil avocado, olive, or coconut
    • 2 large onions diced
    • 2 medium bell peppers diced, any color
    • 3 cloves garlic minced
    • 1 tablespoon curry powder
    • 2 teaspoons cumin
    • 1 ยผ teaspoons salt
    • 1 teaspoon garlic powder
    • ยพ teaspoon ground ginger
    • ยผ teaspoon black pepper
    • ยผ teaspoon ground coriander
    • ยผ teaspoon allspice
    • ยผ teaspoon turmeric
    • โ…› teaspoon cardamom
    • โ…› teaspoon cinnamon
    • โ…› teaspoon ground cloves
    • โ…› teaspoon nutmeg
    • 3 tablespoons tomato paste
    • 1 ยฝ cups green lentils rinsed, about 10 ounces
    • 15 ounce can coconut milk
    • 1 ยฝ cup water
    • 1 ยฝ teaspoons granulated sugar

    Instructions

    • Turn on the Sauté function of the Instant Pot, and add the oil.
    • Add the onions and bell peppers. Stir well.
    • Add garlic, and stir.
    • Stir in curry powder, cumin, salt, garlic powder, ginger, black pepper, coriander, allspice, turmeric, cardamom, cinnamon, cloves, and nutmeg.
    • Add in tomato paste, and stir to coat.
    • Stir in lentils, coconut milk, water, and sugar. Scrape up any browned bits on the bottom of the pressure cooker.
    • Cover, making sure to turn the valve to sealing, and turn to High Pressure for 15 minutes.
    • Let rest for 10 minutes then release the steam, and enjoy! Great served alone or over cooked rice.

    Video

    Notes

    *Makes 6 cups
    *To cook in a slow cooker, add all the ingredients into the slow cooker. Stir well, cover, and cook on LOW for 4-5 hours.
    *Use green lentils in this recipe since they hold up better than red when cooked for long periods of time.

    What to Use in This Recipe

    Cutting Board
    Knife
    instant pot
    Instant Pot
    red spoon
    Spoon
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Meme

    This post was originally published on April 23, 2018. Text, recipe, and photos have been updated.


    Instant Pot Lentil Curry Nutrition Facts

    Nutrition Facts
    Instant Pot Lentil Curry
    Serving Size
     
    1 cup
    Amount per Serving
    Calories
    391
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    15
    g
    94
    %
    Sodium
     
    569
    mg
    25
    %
    Potassium
     
    873
    mg
    25
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    17
    g
    71
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    1400
    IU
    28
    %
    Vitamin C
     
    59.6
    mg
    72
    %
    Calcium
     
    66
    mg
    7
    %
    Iron
     
    5.9
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    413 shares
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    Reader Interactions

    Comments

    1. Holly Marie Pelton says

      August 26, 2018 at 2:43 pm

      5 stars
      I love anything curry so this is going to be perfect for dinner tonight!!

      Reply
      • Meme says

        October 02, 2018 at 4:39 pm

        Enjoy!!

        Reply
    2. Liz says

      September 02, 2018 at 8:04 pm

      5 stars
      Wayne will be requesting this VERY soon! He loves his curry!

      Reply
      • Meme says

        October 02, 2018 at 4:39 pm

        YAY!!!

        Reply
    3. Lorie says

      September 02, 2018 at 8:35 pm

      5 stars
      Making this when the hubby isn't home for dinner. And then I am eating all the leftovers!!!

      Reply
      • Meme says

        October 02, 2018 at 4:38 pm

        Perrrrrfect! The leftovers are my fave!

        Reply
    4. Lindsey says

      September 02, 2018 at 10:04 pm

      5 stars
      I have some lentils in the pantry I need to use and was just thinking a curry sounded awesome! Thanks!

      Reply
      • Meme says

        October 02, 2018 at 4:38 pm

        Woohoo!!

        Reply
    5. Emily Kyle says

      September 11, 2018 at 8:19 am

      5 stars
      Okay - I think that I am going to ask Santa for an Instant Pot - this looks amazing!

      Reply
      • Meme says

        October 02, 2018 at 4:37 pm

        Oooh yes! Thank you!

        Reply
    6. Meeko says

      August 13, 2019 at 4:01 pm

      5 stars
      Delicious! Will make again. Now I have a pot full for freezer meals for the month.

      Reply
      • Meme says

        August 13, 2019 at 4:03 pm

        YAY!!! It's so nice to have in the freezer for a quick and filling meal. Thank you so much for coming back to share your opinion of the recipe! xo

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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