Description
These Red Curry Lentils are rich, hearty, and full of Thai-inspired flavor, made with coconut milk, red curry paste, and tender lentils. The Instant Pot makes them quick and fuss-free—perfect over rice, quinoa, or with naan bread.
Ingredients
Units
Scale
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste (adjust to heat level)
- 1 cup dried red lentils, rinsed
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (14 oz) can full-fat coconut milk
- 1 1/2 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or brown sugar (optional)
- Juice of 1/2 lime
- Salt, to taste
Optional Toppings:
- Chopped fresh cilantro
- Lime wedges
- Sriracha or chili crisp
- Cooked rice or naan for serving
Instructions
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Sauté Aromatics:
- Turn Instant Pot to Sauté mode.
- Add coconut oil, then cook onion for 3–4 minutes until soft.
- Stir in garlic, ginger, and red curry paste, and sauté for 1–2 minutes to release aroma.
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Add Remaining Ingredients:
- Add red lentils, diced tomatoes, coconut milk, vegetable broth, soy sauce, and maple syrup.
- Stir everything well to combine.
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Pressure Cook:
- Cancel Sauté mode.
- Secure lid and cook on High Pressure for 5 minutes.
- Allow natural release for 10 minutes, then quick release the remaining pressure.
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Finish & Serve:
- Stir in lime juice and taste for seasoning. Add salt as needed.
- Serve over rice, topped with fresh cilantro and a splash of lime or hot sauce if desired.
Notes
- Add 2 cups baby spinach or kale after pressure cooking for extra greens.
- Use green or brown lentils for a firmer texture, but increase cook time to 12–14 minutes.
- For more heat, stir in extra red curry paste or a dash of sriracha.