Instant Pot Red Curry Lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy red curry lentils made in an Instant Pot with aromatic spices, coconut milk, and tomato sauce. Warm, filling, and mildly spicy with a rich sauce that coats tender lentils. A quick weeknight dinner best served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups brown lentils
- 1/2 large onion, diced
- 2 tablespoons red curry paste
- 1 tablespoon sugar (optional)
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 2 cloves garlic, minced
- one 1-inch knob of ginger, minced
- a few good shakes of cayenne pepper
- 2 cups water
- one 14-ounce can tomato sauce
- 1 teaspoon coarse salt (more to taste)
- 3/4 cup coconut milk
- 2 tablespoons butter or ghee (optional)
- cilantro for garnishing
- rice for serving
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 910mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 756mg
- Calcium
- 48mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.