Creamy Curry Lentils (WFPB, Instant Pot)

If you need an easy, delicious meal for a big family dinner or serving guests, Creamy Coconut Lentils is it! Put all the ingredients into an Instant Pot, and make some homemade naan or rice, and you’ll all be so satisfied. I have stove-top and crock pot 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.

What to Serve Lentil Curry With…

A pot of rice is so simple and works terrifically. If you’d like to add a handmade touch, making naan from scratch is really irrestitable. My kids and I like to make naan together. This recipe for whole wheat naan never fails! You need to mix the dough at least about 2 hours before you want to eat, since it needs to rise at least an hour, but it’s not very difficult to make. 

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.

Instant Pot Vegetable Curry

Low-Fat Vegetable Curry

30-Minute Pumpkin Coconut Curry

Madras Lentils (similar to this lentil curry, but without coconut milk)

Whole Wheat Naan

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Creamy Curry Lentils

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 or make homemade naan bread (recipe in post)!

Servings 6 servings

Author Faith Ralphs

Ingredients

Pour into pot of pressure cooker:

• 1 small onion, chopped
• 4 cloves garlic, minced
• 1.5 cups dry brown lentils
• 2 cups water
• 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)

Add after cooking

• 2 cans (14 oz each) tomato sauce or diced tomatoes* (can use 1 can for less tomato flavor)
• 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)

For serving

• cooked rice
• cilantro sprigs

Instructions

Pressure Cooker Instructions

• Combine all the initial ingredients AND the diced tomatoes (they work well in the instant pot but not stove top or slow cooker since lentils don't cook well without pressure in high acidic liquid) 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.

Stove Top Instructions

• 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 and lentils. 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, diced tomatoes, coconut milk and cilantro. Serve with rice and additional cilantro as garnish.

Slow Cooker Instructions

• 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, diced tomatoes, salt, and cilantro.
• Serve with rice and additional cilantro as garnish.

Notes

*Blend diced tomatoes first if you don't like chunks of tomato. 

Adapted from The Endless Meal.