Who doesn’t love a pressure cooker meal? Pressure cookers (or Instapots) are the new Crock Pot. However, with a pressure cooker you can put your ingredients in either 1 hour ahead of eating or 8! However, if you don’t use a pressure cooker, below I have stove-top or slow-cooker instructions as well.
This meal is surprisingly satisfying and has such deep flavor that you just want to keep eating to remind yourself what it tastes like. It’s so good, even my kids enjoyed it and both asked for seconds (I left the cayenne pepper out for their sake, but sprinkled it on mine). That rarely happens, and it may not happen next time I make it, either! Haha. Kids are so hit and miss. A food is their favorite one day and the next day they won’t touch it.
I really enjoy lentil dishes and curry flavors. For more, check out these recipes. If you make any of them, please come back to leave a star rating and/or post about it on social media and tag me! I love to see what you make.
30-Minute Pumpkin Coconut Curry
Madras Lentils (similar to this lentil curry, but without coconut milk)
Quick to throw into your pressure cooker, this meal has dynamite flavor and texture and is fit for serving to company! Serve with rice and cilantro.
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1.5 cups dry brown lentils
- 2 cups water
- 2 cans (14 oz each) tomato sauce or diced tomatoes*
- 1/2 TBSP turmeric
- 1 TBSP cumin
- 1 TBSP coriander
- 1 TBSP curry powder
- 2 TBSP grated fresh ginger (or 1 tsp ground)
- 1/2-1 tsp cayenne pepper (optional)
- 1 cup full-fat coconut milk (or use the whole can if not eating low-fat)
- 1-2 tsp salt
- 1 cup chopped cilantro (optional)
- cooked rice
- cilantro sprigs
-
Combine all the initial ingredients into the pot of the pressure cooker. Set to high pressure for 23 minutes. Do a quick or natural release.
-
Stir in the coconut milk, salt, and cilantro.
-
Serve with rice and additional cilantro as garnish.
-
In a large pot, saute the onion in a splash of water until fragrant and translucent. Add the garlic and cook about 2 more minutes.
-
Add the spices and toast them for a minute before adding the water, lentils, and diced tomatoes. Bring it to a boil, then reduce the heat to a low simmer, cover the pot, and set timer for 30 minutes. Stir occasionally. Add additional water (about 1 cup) if it starts to get dry, as some will evaporate which doesn't happen with the pressure cooker method. Test lentils and cook until they are tender, it may take up for 45 minutes depending on how old the lentils are.
-
Once the lentils are tender, stir in the salt and coconut milk and cilantro. Serve with rice and additional cilantro as garnish.
-
Stir together all of the initial ingredients in the pot of your slow cooker. Set to low for 8 hours or high for 4 hours.
-
Stir in the coconut milk, salt, and cilantro.
-
Serve with rice and additional cilantro as garnish.
*Blend diced tomatoes first if you don't like chunks of tomato.
Adapted from The Endless Meal.
