Name: Instant Pot Red Curry Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Into The Instant Pot:; 1 1/2 cups brown lentils; 1/2largeonion, diced; 2 tablespoonsred curry paste; 1 tablespoon sugar (optional); 1 teaspoongaram masala; 1 teaspooncurry powder; 1/2 teaspoonturmeric; 2 clovesgarlic,minced; one 1-inch knob ofginger,minced; a few good shakes ofcayenne pepper; 2 cups water; 114-ounce cantomato sauce; 1 teaspoon coarse salt (more to taste); And Then:; 3/4 cup coconut milk; 2 tablespoons butter or ghee (optional); cilantrofor garnishing; ricefor serving

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What to serve with: I often serve this with some extras – like, whatever produce we have hanging around in the fridge. Roasted bell peppers, slices of mango, avocado chunks… this is a very flexible recipe and works great as the base of a healthy and delicious fridge-clean-out bowl!

Crockpot Version: Follow this recipe.

Stovetop Version: Follow this recipe.

Freezing:This recipe freezes super well, cooked OR uncooked. I froze mine, uncooked, without liquids (just lentils, onion, garlic, ginger, spices) and then added the water and tomato sauce when I cooked it. Timing should be the same either way!

Instant Pot Red Curry Lentils

Ingredients

Into The Instant Pot

And Then

Steps

Notes

Nutrition Facts