Instant Pot Red Lentil and Potato Curry (Vegan, Gluten-Free)
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(69)
Ingredients
4 servings
- 1 tbs coconut or olive oil
- 1/2 yellow or white onion (chopped)
- 3 garlic cloves (minced)
- 1/4 cup fresh cilantro (finely chopped)
- 1 tbs curry powder
- 1 bay leaf
- 1 tsp ground turmeric
- 1/2 tsp ground paprika
- 1/2 tsp red chili flakes
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups water
- 1 cup dry red lentils
- 1 cup crushed tomatoes
- 2 large or 3 medium potatoes (peeled, cubed)
- 2 tbs unsweetened shredded coconut (optional)
- 1 can (14 oz full fat coconut milk)
- 1 large handful fresh mixed greens
- 1 tsp apple cider vinegar
- to taste (sea salt)
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Preparation
Step 1
Saute mode.
Step 2
Turn your Instant Pot on to sauté mode.
Step 3
Saute garlic and onion.
Step 4
Add in oil, onion, and garlic. Sauté, stirring frequently, for 5-7 minutes or until onions are turning translucent.
Step 5
Stir in ingredients.
Step 6
Stir in remaining ingredients apart vinegar and salt. Stir well.
Step 7
Cook on manual high pressure for 15 minutes.
Step 8
Cook on Manual High Pressure for 15 minutes.
Step 9
Quick release pressure.
Step 10
When finished – press cancel, quick release pressure, then remove lid.
Step 11
Stir in vinegar. Salt to taste.
Step 12
Serve and enjoy!
Step 13
Save recipe for the next time?
