Go Back
–+ servings
lentil vegetable curry instant pot

Instant Pot Lentil and Vegetable Curry

Brenda Lanzilli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 6 people
Calories 383 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 1½ cups dried lentils
  • 1 yukon gold potato diced
  • 1/2 onion chopped
  • 1 head of cauliflower chopped to small florets
  • 2 cloves minced garlic
  • 1 tbsp fresh ginger minced
  • 2 tbsp red curry paste
  • 2 tbsp tomato paste
  • 1 tsp Maharajah curry blend*
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne
  • 1 tsp salt
  • 1 can coconut milk
  • 1.5 cup water

Instructions
 

  • Combine all ingredients in the instant pot.
  • Cook on high pressure for 15 minutes.
  • Natural release for 10 minutes before venting.
  • Serve with rice naan bread a squeeze of lemon and cilantro or parsley

Nutrition

Calories: 383kcalCarbohydrates: 44gProtein: 17gFat: 17gSaturated Fat: 14gSodium: 478mgPotassium: 1105mgFiber: 20gSugar: 6gVitamin A: 903IUVitamin C: 56mgCalcium: 82mgIron: 6mg
Keyword cauliflower, curry, indian, instant pot, lentils, vegetable curry, vegetables, vegetarian
Tried this recipe?Let us know how it was!