Red Lentil Coconut Curry

This Instant Pot red lentil curry is a weeknight lifesaver when you want a warm comforting meal that comes together quickly with minimal fuss. It is a rich, flavorful dish that feels indulgent yet relies on simple pantry ingredients any home cook will have on hand.

I first made this after picking up a few ingredients late on a busy weekday. It became a family favorite because it was so easy but always delivered on taste and comfort.

Ingredients

• Chopped yellow onion: creates a savory foundation and sweetness when cooked down
• Minced garlic and fresh grated ginger: add aromatic warmth and depth fresh ginger is best for brightness
• Light coconut milk: contributes creaminess without overpowering the spices choose a good quality can for flavor
• Fire-roasted diced tomatoes: add smoky complexity and richness select a no salt or low salt variety if possible
• Red lentils: cook quickly and break down nicely for a creamy texture rinse well to remove debris and reduce foam
• Soy curls or textured vegetable protein (TVP): bring chewy plant-based protein add them dry as recommended to absorb flavors
• Mild curry powder: balances heat with complexity fresh or recently opened spice tins have the best aroma
• Cumin: enhances the earthiness and ties the curry spices together use whole cumin ground fresh if possible
• Tamari or soy sauce: provides umami and salt tamari keeps it gluten free
• Fine sea salt and black pepper: help season and bring out all the flavors
• Water: keeps the balance right for the Instant Pot to cook without burning

Instructions

Build The Flavor Base:

Cook chopped onion, garlic, and ginger directly in the Instant Pot by starting hot and stirring until fragrant and slightly softened. This creates a deep foundation for the curry

Add Liquid and Lentils:

Pour in coconut milk, diced tomatoes, rinsed red lentils, and water, then stir well to combine the layers of flavor evenly throughout the pot

Protein Option Goes In:

Add dry soy curls or TVP if using. These will soak up the curry juices as it cooks, giving you a satisfying meaty texture without extra prep like soaking

Season The Curry:

Sprinkle in curry powder, cumin, tamari, salt, and pepper. Stir everything thoroughly to distribute spices and seasoning

Pressure Cook:

Lock the lid on sealing and select high pressure cook for 5 minutes. This is long enough for lentils to soften completely and flavors to meld deeply

Release And Serve:

Carefully manually release the pressure once cooking finishes. Check the consistency and stir well. Serve over rice or potatoes with a squeeze of lime and fresh cilantro to brighten the dish

My favorite part is how the fire-roasted tomatoes give the curry a smoky backdrop, reminding me of family dinners where we would all gather around for something hearty and vibrant. This curry always feels like a warm, nourishing hug after a long day.

Storage Tips

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Flavors develop even more overnight so the next day it tastes better. Reheat gently on the stove or microwave, adding a splash of water if thickened too much

Ingredient Swaps

Use coconut cream instead of light coconut milk for an even richer curry. Red lentils can be swapped for split yellow lentils though cooking times may vary slightly. Replace soy curls/TVP with cooked chickpeas or tofu for a different protein texture. Try smoked paprika or a pinch of chili powder to add heat or smokiness to the curry base

Serving Ideas

Serve this curry over basmati or jasmine rice for fragrant comfort. Mashed potatoes or boiled baby potatoes also soak up the sauce beautifully offering a comforting alternative. Top with fresh cilantro, a squeeze of lime juice, and if you like, a dollop of plain vegan yogurt to balance the spice and add cooling creaminess

This Instant Pot red lentil curry brings quick comfort with pantry staples and delivers deep flavors with minimal effort.

Frequently Asked Recipe Questions

→ Can I make this dish without soy curls or TVP?

Yes, the soy curls or TVP are optional and can be omitted without compromising the flavor. The lentils provide a satisfying texture and protein base.

→ What can I use instead of tamari or soy sauce?

For a gluten-free option, tamari is ideal, but you can substitute with coconut aminos or a splash of miso for depth if needed.

→ How can I avoid the Instant Pot burn warning with this dish?

Ensure accurate measurements of liquids and lentils, stirring well to prevent ingredients from sticking and triggering the burn alert during pressure cooking.

→ What side dishes pair well with this lentil curry?

This curry is wonderful served with steamed rice, boiled potatoes, or even crusty bread to soak up the flavorful sauce.

→ Can I prepare this dish ahead of time?

Absolutely. The flavors deepen after resting, so storing it refrigerated and gently reheating makes it even more delicious.