If you’re craving something cozy, exotic, and oh-so satisfying (without spending hours in the kitchen), look no further than Instant Pot Red Curry Lentils. This vibrant dish brings together creamy coconut, aromatic curry, and hearty red lentils for a flavor-packed weeknight dinner that’s as nourishing as it is easy. Whether you’re a long-time lentil lover or just starting to experiment with plant-based meals, this is a recipe that deserves a spot in your regular rotation. It’s deeply spiced, gloriously creamy, and packed with goodness in every bite!
Ingredients You’ll Need
The beauty of Instant Pot Red Curry Lentils lies in the simplicity of its ingredients. Each one has a clear role, building layers of flavor, a creamy texture, and that signature golden color. Don’t skip a thing—together, these pantry staples create something unforgettable!
- Dried Red Lentils: These quick-cooking gems soak up flavors and become tender and luscious in just minutes—no soaking needed!
- Coconut Oil: Adds a subtle richness and helps sauté the aromatics for extra flavor depth.
- Yellow Onion: Forms a sweet, savory base and softens beautifully under pressure.
- Garlic: A must for bold, tasty curry—use fresh for best results!
- Fresh Ginger: Adds zing and warmth that brightens the entire dish.
- Red Curry Paste: The heart of your flavor—choose a good quality brand for maximum impact.
- Ground Turmeric: Brings color and an earthy, aromatic note that’s subtly peppery.
- Diced Tomatoes: The can’s juices add tang and help form a rich sauce—don’t drain them.
- Full-Fat Coconut Milk: This is where the magic happens—creamy, dreamy, and dairy-free!
- Vegetable Broth: Makes everything saucy and helps the lentils cook up perfectly tender.
- Soy Sauce or Tamari: For a salty, umami boost—tamari keeps things gluten-free.
- Lime Juice: A squeeze right at the end wakes up all the flavors and balances the richness.
- Fresh Cilantro: Chopped and sprinkled on top, cilantro gives a pop of herby freshness.
- Cooked Rice: Serve underneath your lentils to soak up every drop of the irresistible curry sauce.
How to Make Instant Pot Red Curry Lentils
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode and heating the coconut oil. Once the oil is shimmering, add your diced onion and let it cook for 2 to 3 minutes until softened and fragrant. Stir in the minced garlic and grated ginger, allowing them to bloom and become ultra-aromatic—this is how you build layers of flavor right from the start.
Step 2: Layer in the Spices
Next, add your red curry paste and a pinch of ground turmeric. Sauté these together with the onions, garlic, and ginger for about a minute. This helps awaken all the spices and meld everything into an aromatic base that’s bursting with curry goodness.
Step 3: Add Lentils, Liquids, and Tomatoes
Toss in the rinsed red lentils, pour in the can of diced tomatoes (juices and all), the full-fat coconut milk, and the vegetable broth. Add your soy sauce or tamari for umami balance. Give everything a good stir, making sure nothing is stuck on the bottom, and the lentils are sunken under all that creamy sauce.
Step 4: Cook Under Pressure
Cancel sauté mode and secure the Instant Pot lid. Set the cooker to high pressure for 5 minutes. Once it’s done, let it naturally release for about 10 minutes (be patient—this ensures the lentils stay creamy, not mushy), then carefully release any remaining pressure manually. The result: luscious lentils in an intoxicating curry coconut sauce!
Step 5: Finish and Garnish
Stir in freshly squeezed lime juice and taste to adjust seasoning if needed—a touch more soy sauce or lime juice, perhaps a sprinkle of salt or pinch of chili flakes. When serving, crown the top with a shower of chopped cilantro to brighten and bring all the flavors together.
How to Serve Instant Pot Red Curry Lentils
Garnishes
Instant Pot Red Curry Lentils look gorgeous with a generous handful of fresh cilantro scattered on top. If you love a little heat, toss on thinly sliced red chili or a sprinkle of roasted peanuts for crunch. Even a spoonful of coconut yogurt takes the creamy factor up a notch!
Side Dishes
Nothing soaks up the velvety sauce like perfectly cooked rice—basmati or jasmine rice is my favorite here. For a change of pace, try serving over quinoa or with warm naan bread on the side. And if you’re feeling veggie-hungry, a quick cucumber salad or roasted cauliflower makes a fresh, cooling partner.
Creative Ways to Present
If you’re looking to impress, offer your Instant Pot Red Curry Lentils in shallow bowls over a swirl of coconut milk, or tuck them into sturdy lettuce cups for hand-held bites. You can even use the leftovers as a hearty filling for wraps or stuffed peppers—it’s a meal prep dream!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen over time, so you might even love it more on day two!
Freezing
Instant Pot Red Curry Lentils freeze like a charm. Simply cool completely before transferring to freezer-safe containers. They’ll keep for up to three months. When you need a quick, flavorful meal, just thaw overnight in the fridge or on the counter for several hours.
Reheating
To reheat, warm the lentils gently on the stovetop or microwave, adding a splash of water or broth if they seem a bit thick. Stir well and garnish with fresh cilantro just before serving for a just-cooked vibe.
FAQs
Can I use green or brown lentils instead of red?
Red lentils cook quickly and get creamy, which is perfect for this recipe. You can use green or brown lentils in a pinch, but the texture will be heartier, and you may need to increase the cook time by a few minutes.
Is there a substitute for coconut milk if I’m avoiding it?
You can substitute cashew cream or a plain, unsweetened non-dairy milk (like oat or almond), although it may be a bit less rich. The coconut flavor is truly special here, but there are ways to adapt!
Is this recipe spicy?
The spice level depends on your red curry paste. Most are mild to medium, but feel free to decrease or increase the amount or add a pinch of chili flakes if you like things hotter.
How can I boost the nutrition in these lentils?
For extra veggie power, stir in a few handfuls of baby spinach, kale, or chopped bell peppers just after cooking—let the heat wilt them before serving. You’ll get more color, flavor, and nutritional oomph!
Can I make this recipe without an Instant Pot?
Yes! Sauté the aromatics in a pot on the stove, add the remaining ingredients, and simmer, covered, until the lentils are tender—about 20 to 25 minutes. Stir occasionally and add more broth if needed.
Final Thoughts
I truly can’t recommend Instant Pot Red Curry Lentils enough for easy, flavorful, and soul-satisfying dinners. It’s one of those magical recipes that always gets rave reviews, whether you’re serving just yourself or a table full of friends. Give it a try, and it might just become your new go-to comfort dish!
Print
Instant Pot Red Curry Lentils Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These Instant Pot Red Curry Lentils are a flavorful and comforting dish that comes together easily for a satisfying meal. The red lentils are cooked in a creamy coconut curry sauce with aromatic spices, perfect for a quick and delicious dinner.
Ingredients
Ingredients:
- 1 cup dried red lentils, rinsed and drained
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Turn on Sauté Mode: Heat coconut oil in the Instant Pot. Add onion and cook until softened.
- Add Aromatics: Stir in garlic and ginger. Cook for another minute.
- Enhance Flavor: Add red curry paste and turmeric. Sauté for 1 minute.
- Combine Ingredients: Add lentils, diced tomatoes, coconut milk, vegetable broth, and soy sauce. Stir well.
- Cook: Cancel Sauté Mode, set Instant Pot to high pressure for 5 minutes.
- Natural Release: Allow 10 minutes natural pressure release, then manually release any remaining pressure.
- Finish: Stir in lime juice, adjust seasoning, and serve over rice, garnished with cilantro.
Notes
- Leftovers are great for meal prep and taste better the next day.
- Add spinach or kale for extra greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
