Vegan Lentil Curry Recipe

COURSE: Main Course

CUISINE: Indian, Oriental

EQUIPMENT

• Instant Pot Multi Pressure Cooker

INGREDIENTS

• 2 tsp oil
• 1 onion chopped
• 2 carrots chopped
• 2 cloves garlic finely chopped
• 1 tbsp mild curry powder
• 2 tsp garam masala
• ½ tsp chili powder or more to taste
• 215 g red lentils rinsed
• 2 cups water
• 400 g chopped tomatoes
• 1 tbsp tomato paste
• 400 ml Coconut milk
• Handful of spinach chopped
• Juice of ½ a lemon

INSTRUCTIONS

• Using the Sauté function, Sauté onions and carrot in the oil for about 5 minutes.

• Stir in the garlic, garam masala, curry powder and chilli powder and sauté for a further minute, then press Off to stop the sauté function.

• Stir in the lentils and water, and use a wooden spoon to deglaze the bottom of the pot to remove any burnt bits.

• Pour the chopped tomatoes on top and add the tomato puree, but do not stir.

• Secure the lid on the Instant Pot and Pressure Cook for 10 minutes at high pressure.

• Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.

• Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.

• Taste and season with salt and pepper and add more chilli powder if desired.