Coconut Curry Lentil Chickpea Bowls with Kale Recipe

Vegan Lentil Curry

Kate Veggie Desserts
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.
Keyword Instant Pot, vegan, vegetarian