Instant Pot Lentil and Vegetable Curry
Brenda Lanzilli
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Indian
Servings 6 people
Calories 383 kcal
- 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
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
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