Well Plated · by Erin Clarke★ 4.9 (236)
Instant Pot Lentil Curry
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 25%
CARBS 76G68% OF CAL
10G FIBER9G SUGAR57G OTHER
FAT 13G27% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy Instant Pot lentil curry with Indian spices, coconut milk, and lentils. It's warm, aromatic, mildly spiced, and naturally vegan, served over rice.
mainindiancurrybeans🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 3- 1 1/2 cups lentils (green or brown )
- 1/2 tablespoon coconut oil
- 1 cup plus 1 tablespoon water (divided)
- 1 small shallot (finely chopped)
- 3 tablespoons minced fresh ginger
- 2 tablespoons minced garlic (about 6 cloves)
- 1 tablespoon curry powder (plus 1 teaspoon )
- 1/2 tablespoon coconut sugar ( or brown sugar)
- 1 teaspoon kosher salt
- 3/4 teaspoon ground turmeric
- 1/8 to 1/4 teaspoon cayenne pepper (use more for more spice or omit if sensitive to spice)
- 1 can light coconut milk (about 14 ounces)
- 2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
- Cooked brown rice (for serving)
- Chopped fresh cilantro (for serving)
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 25%
CARBS 76G68% OF CAL
10G FIBER9G SUGAR57G OTHER
FAT 13G27% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 606mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 78mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 606MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.