Red Lentil Coconut Curry (Printable Version)

A savory blend of red lentils, coconut milk, tomatoes, and spices slow-cooked to rich, comforting perfection.

# Ingredients Required:

→ Base Ingredients

01 - 1 large yellow onion, chopped

02 - 4 to 6 cloves garlic, minced

03 - 1 thumb-size piece fresh ginger, peeled and grated

→ Liquids

04 - 1 can (400 ml) light coconut milk

05 - 1 can (800 g) diced tomatoes, fire-roasted or regular

06 - 2 ¼ cups (532 ml) water

07 - 1 tablespoon tamari (gluten-free) or soy sauce

→ Lentils and Protein Alternatives

08 - 1 ¼ cups (250 g) dry red lentils, rinsed

09 - 2 ½ ounces (70 g) soy curls or 1 cup textured vegetable protein (TVP), optional

→ Spices and Seasoning

10 - 1 heaping tablespoon mild curry powder

11 - 1 teaspoon ground cumin

12 - 1 teaspoon fine sea salt

13 - Black pepper, to taste

→ For Serving

14 - Cooked rice or potatoes

15 - Fresh cilantro and lime wedges

# Guide to Cooking:

01 - Chop the onion, mince the garlic, and peel and grate the ginger.

02 - Add onion, garlic, ginger, coconut milk, diced tomatoes, red lentils, soy curls or TVP if using, curry powder, cumin, tamari or soy sauce, sea salt, black pepper, and water to the Instant Pot. Stir thoroughly to combine.

03 - Secure the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 5 minutes.

04 - Carefully perform a manual pressure release by flipping the valve. Serve the curry over cooked rice or potatoes with a squeeze of fresh lime and garnish with cilantro. Optionally, add a dollop of plain vegan yogurt.

# Extra Suggestions:

01 - To prevent a burn warning on the Instant Pot, ensure precise measurement of ingredients and avoid altering the wet-to-dry ratio substantially.

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