Instant pot Green Lentil Curry

Name: Instant pot Green Lentil Curry
Total time: 3000 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 large onion, chopped; 2 tbsp minced garlic; 1-2 tbsp olive oil; 1 tumeric root, peeked & grated, or 1 tsp ground tumeric; 1 tsp curry powder; 1 tsp ground cumin; 1/2 tsp ground coriander; 1 tsp sea salt; 2 cups dried green lentils; 3 cups water; 6 oz can of no salt tomato paste; 14 oz can of coconut milk; Whole milk Greek yogurt; fresh cilantro, chopped

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Thanks to ifoodreal for this easy weeknight recipe. Healthy and so delicious. Plus plenty of leftovers. 50 mins total time but an easy 30 mins of hands off time.

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Thanks to ifoodreal for this easy weeknight recipe. Healthy and so delicious. Plus plenty of leftovers. 50 mins total time but an easy 30 mins of hands off time.

Saved

Ingredients

50 mins

6-8 servings

1large onion, chopped
2 tbspminced garlic
1-2 tbspolive oil
1tumeric root, peeked & grated, or 1 tsp ground tumeric
1 tspcurry powder
1 tspground cumin
1/2 tspground coriander
1 tspsea salt
2 cupsdried green lentils
3 cupswater
6 ozcan of no salt tomato paste
14 ozcan of coconut milk
Toppings:
Whole milk Greek yogurt
fresh cilantro, chopped

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Steps

50 mins

1

In an instant pot, saute onion in olive oil until translucent and soft.
2

Add garlic and spices. Saute 1-2 minutes until aromatic.
3

Rinse lentils and clean in a colander. Add to instant pot with water, salt, coconut milk and tomato paste
Roughly mix.
4

Heat on bean setting and high pressure for 25 minutes. Release pressure and stir.
5

Serve with Greek yogurt and chopped cilantro.

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2 Cancerians cook, Libra eats @lynnD

on January 11, 2023 06:57

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.