Instant Pot Lentil Curry

Let’s talk dinner beauty. One-pot, WOW-flavor, inexpensive, how-can-something-this-easy-taste-this-good? meal gorgeousness. This simple, healthy Instant Pot Lentil Curry could be a dinner pageant queen! It’s creamy, not too spicy, and can be either a brown lentil curry or green lentil curry recipe, depending upon which lentils you use.

Easy, CREAMY Instant Pot Lentil Curry. Amazing flavors, not too spicy, and it’s hands free, vegan, and healthy! Made with green or brown lentils, Indian spices, and coconut milk.

Since this time of year is especially busy (and I expect a few of you might have an Instant Pot on your wish list!), I wanted to take a moment to share this lentil curry coconut recipe. It takes mere minutes to prep, the entire thing cooks in one pot, and it yields a generous batch that reheats beautifully.

This creamy lentil curry also manages the tricky feat of being both stick-to-your-ribs warm and comforting (what my body wants) AND feel-great nutritious (what my body needs).

Now, I’m not going to pretend that if every recipe to come out of my kitchen could strut the red carpet, Instant Pot Lentil Curry would be the one to land the cover of Vogue. I’m talking meal inner beauty here.

Lentil Curry is humble. Her appearance is understated. She does not demand attention.

Take one bite, however, and you’ll see immediately why this dinner earned a coveted stop on the regular dinner rotation around here.

The best Indian Lentil Curry, made in the instant pot! Easy, creamy, and healthy!

Don’t be fooled by Instant Pot Lentil Curry’s modest appearance. Every bite is rich and lively, courtesy of fresh ingredients such as ginger and garlic and captivating Indian spices such as turmeric and curry powder.

In addition to its flavor, what I love most about this lentil curry is its indulgent, creamy texture.

This perceived richness is due in part to the addition of coconut milk but even more so to the way the lentils are cooked.

I used light coconut milk and was worried the curry wouldn’t be creamy enough. I couldn’t have been more pleasantly surprised! The texture was PERFECT.

If coconut milk isn’t an ingredient you regularly keep in your pantry, consider picking up a few cans, which are sold in the Asian or international food aisle of most grocery stores. You can use one for today’s Instant Pot Lentil Curry, then the others to make other quick, healthy dinners like this fabulous Coconut Curry and this Chickpea Curry.

Those looking for a vegan lentil curry without coconut milk could swap it for a nut milk, such as cashew milk or almond milk, though coconut milk is my overall recommendation. It’s worth it here.

Easy Instant Pot Lentil Curry. An easy, healthy, vegan recipe that cooks in ONE POT! Green or brown lentils with flavorful Indian spices and coconut milk. It’s fast, hands free, and you’ll love the leftovers!


How to Make the Best Lentil Curry

This Lentil Curry was the very first recipe I tried in my Instant Pot. Cooking lentils in an Instant Pot isn’t a huge time saver because lentils are fairly quick cooking already, BUT using the Instant Pot did make an incredible difference in three important ways when compared to other curry recipes.

  • One, TEXTURE. Cooking lentils in the Instant Pot makes them marvelously creamy while maintaining just enough texture so that they do not taste mushy.

If you’ve ever cooked lentils (and you definitely should—they are one of the most delicious, healthy, and inexpensive ingredients you can buy), you know this can be a tricky balance to strike. Cooking the lentils in the Instant Pot resulted in textbook creamy lentils, and I never even needed to stir the pot.

  • Two, ONE POT. Most lentil curry recipes require two pots, one for cooking the lentils and one for simmering the coconut curry sauce.

With this recipe, everything happens right in the pressure cooker, so you only have one dish to wash at the end.

  • Three, HANDS FREE. As soon as the aromatics were sautéed, all I needed to do was stir in the lentils and coconut milk, seal the Instant Pot, and walk away. After 15 minutes of cooking time, our creamy Lentil Curry was ready to serve.

The finishing touch to this recipe is a squeeze of fresh lemon juice after the lentils have cooked. Don’t skip it! Its brightness is needed to balance the coconut curry flavors.

If you don’t yet have an Instant Pot, I do think this recipe could be adapted to the stove. I’ve included my best thoughts in the recipe notes below.

If you do have an Instant Pot, don’t miss these 15 Healthy Instant Pot recipes!

Instant Pot Lentil Curry Dal. Easy, healthy, vegan, and SO CREAMY! Made with Indian Spices and coconut milk.

As far as different types of lentils, if you are using an Instant Pot, I’d recommend sticking with green or brown lentils. (I’ve done the recipe both ways and each was delicious.)

Red and yellow lentils are more delicate and didn’t hold up as well in the Instant Pot, so I wasn’t *as* smitten with their final texture. That said, if red or yellow lentils are all you have on hand (and you don’t mind a slightly mushier lentil curry), feel free to use them.

If you are cooking lentil curry on the stove, the color of the lentils is less important. Just be sure to adjust the cooking time accordingly.

More Easy Instant Pot Indian Recipes and Lentil Recipes

For Lentil Curry in the Slow Cooker Instead

Recommended Tools to Make Instant Pot Lentil Curry

  • Instant Pot (other pressure/multicooker brands with a similar sauté and pressure cooking function should work too)
Easy, CREAMY Instant Pot Lentil Curry. Amazing flavors, not too spicy, and it’s hands free, vegan, and healthy! Made with green or brown lentils, Indian spices, and coconut milk.
4.96 from 42 votes
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Instant Pot Lentil Curry

Yield: 3 cups, approx. (4 to 6 servings)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
45 mins
Easy, creamy Instant Pot Lentil Curry. Amazing Indian flavors, not too spicy, healthy, and vegan! One pot recipe that's completely hands free.


  • 1 1/2 cups lentils — green or brown
  • 1/2 tablespoon coconut oil
  • 1 cup plus 1 tablespoon water — divided
  • 1 small shallot — finely chopped
  • 3 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic — about 6 cloves
  • 1 tablespoon curry powder — plus 1 teaspoon
  • 1/2 tablespoon coconut sugar — or brown sugar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground turmeric
  • 1/8 to 1/4 teaspoon cayenne pepper — use more for more spice or omit if sensitive to spice
  • 1 can light coconut milk — (14 ounces)
  • 2 tablespoons freshly squeezed lemon juice — about 1/2 large lemon
  • Cooked brown rice — for serving
  • Chopped fresh cilantro — for serving


  1. Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
  2. Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

Recipe Notes

  • Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze for 2 to 3 months. Let thaw overnight in the refrigerator. The lentils thicken as they cool, so to reheat, sprinkle with a little water, vegetable or chicken stock, or coconut milk, then rewarm gently in the microwave or on the stovetop, adding more liquid as needed.
  • I do not recommend using red or yellow lentils in the Instant Pot, as their texture is more delicate and they tend to fall apart.
  • To make on the stove: Cook the lentils (you can use any kind of lentils you like). In a separate large, rimmed skillet, sauté the shallot, ginger, garlic, and spices as directed over medium-high heat. Reduce the heat to low, then add the coconut milk and coconut sugar. Let simmer gently for 4 to 5 minutes, until slightly thickened. Stir in the lemon juice and cooked lentils.
Course: Main Course
Cuisine: Indian
Keyword: Easy Curry Recipe, Healthy Instant Pot Recipe, Instant Pot Lentil Curry

Nutrition Information

Amount per serving (0.5 cup cooked lentils with 1/2 cup cooked brown rice) — Calories: 315, Fat: 12g, Saturated Fat: 4g, Sodium: 237mg, Carbohydrates: 59g, Fiber: 6g, Sugar: 8g, Protein: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I just recently bought French green lentils from HomeGoods, and I cooked some last night. I believe I have just the right amount left to make this. Looking forward to it, especially since chilly temperatures are making themselves known! This would warm me right up. :)

  2. LOVE Curry and LOVE the IP. So making this!

  3. Oh this might make me want to buy an instant pot! Total beauty inside and out!

  4. Heather S Christo Reply

    I absolutely LOVE Lentil Curry, and will be making this very soon!

  5. Do you have a favorite curry powder? I’m sure they are not all the same. 

    • Hi Ann, I don’t have a favorite—you might ask the store for a recommendation, but above all, it should be fresh! I got my last bottle at Trader Joe’s and have been happy with it.

  6. This sounds wonderful, and like maybe a reason to think about getting an Instant Pot…  I don’t want to eat Indian curry with standard curry powder very often (just had it for lunch today), but when I want it, this recipe would be  a good choice.

  7. Yum! Love a good lentil dish! I need to start making healthier alternatives like this! (:

  8. Lentils are so filling, I love em’

  9. I can’t wait to try this!

  10. Another Instant recipe…I have GOT to get me one! I do love lentils, and put some curry with them? That is my kind of dish! I know the light coconut milk is healthier, but I sure do love the full fat version! The flavors here just sound so delicious!

  11. Yum! Perfect weeknight meal!

  12. YUM! Loving everything about this dish, Erin!  

  13. This sounds great! If you want to double the recipe are there any changes to time or anything else to consider?

    • Hi! Just make sure that you don’t fill the Instant Pot past the max fill line. Otherwise, I think you are fine to double. I hope you enjoy the recipe!

  14. I’m going to show this recipe to my wife, even though I know that means I’ll need to buy her an Instant Pot. :-)

  15. I don’t have an instant pot. Yet. Would you tell me how I could make this using a slow cooker? Thanks!!

  16. Is this with unsoaked lentils?

  17. Made this dish yesterday for dinner. It doesn’t look very pretty, but the taste is wonderful. Thanks for sharing.

    • Hi Kathy, I’m so glad to hear you enjoyed the recipe, despite its humble appearance! Thanks so much for giving it a try and reporting back!

    • Haha! My 5 year old looked warily at this when I made it tonight, and then her expression completely changed when she took a big sniff. She said, “This kind of looks like dog poo, but it doesn’t smell or taste like it.” And then proceeded to gobble it up! Thanks! Will definitely be a repeat recipe for us. I forgot to squeeze in the lemon so I definitely need to try it again with that.

  18. Wow! I got an instant pot for Christmas and this is only my third recipe I’ve tried… needless to say it will be going on the rotation! It was SO good, so flavourful. I added a 1/2 teaspoon of cayenne because I like it a bit spicier but wow, the flavours were amazing. I have a (recent) gluten/wheat allergy so I’m on the constant hunt for satisfying and filling weeknight meals and lentils are a new favourite. Thanks for sharing your recipe! Can’t wait to explore more.

    • WOOHOO Lauren! Thank you so much for taking the time to leave this fabulous review. I’m so happy to hear you enjoyed the curry!

  19. This is so so good. The best I have ever had. I love my instant pot. I am so glad I made this dish.  Thank you so much for sharing. 

    • HOORAY Joanie! I’m glad to hear this recipe was a winner for you too! Thanks so much for taking the time to comment!

  20. Made this tonight and we all LOVED it. Thank you so much for the recipe. I have 2 picky eaters and they said it was delicious. I served it without rice, just like that with a piece of garlic bread. Definitely a keeper.

    • HOORAY Melissa, I’m so happy to hear this recipe was a winner for your family! Thanks so much for taking the time to share this wonderful review!

  21. Very tasty.   Serve over brown rice. 

  22. Do you think this would freeze well? I’m looking for some new freezer recipes and this looks yummy!

  23. this is so delicious! I tried this once and I was hooked! This is now our favorite dahl recipe and we always make it this way now!

  24. Just purchased an Instant Pot and this was my first time using it. Turned out great! Thanks so much for the recipe.

  25. Wow! Great recipe. Easy and quick and so delicious. Love the flavors. This one is a keeper for sure!

  26. This dish is amazing and so easy! It is fast becoming my family’s favorite. We always have the ingredients on hand so it works for any night. I can not get enough! So creamy and perfect. Also I feel so great afterwards no matter how much I might “over eat” it. 

    • HOORAY Blair, I’m glad to hear this recipe is a new family favorite! Thank you so much for taking the time to leave this awesome review!

  27. When my (mostly meat-eating) daughter sent me a text and said the lentils were “amazing” I knew I found a winning recipe. I was pretty impressed myself. Thanks for all the great instructions and tips.

    From a wanna be vegetarian

    • Thanks so much for taking the time to report back, Penny! I’m so glad you and your daughter enjoyed the recipe.

  28. Can I substitute a jar coconut curry sauce and how many jars should I use for 1 and a half cups lentils?

    • Hi Dex, I haven’t tried the recipe any other way than as written, but if you want to give a jarred sauce a try, I’d suggest using about the same amount as the can of coconut milk, so around 14 ounces (a little more or less shouldn’t hurt) of sauce.

  29. Hi Erin,

    Thank you for the recipe! I’ve made it three times now and LOVE the flavors, and is one I’ll make for years to come – I was wondering if I could your thoughts on some challenges I’ve been having, mainly that I haven’t gotten through a cook without getting the burn error message.

    I’ve experimented with adding thinner ingredients (mainly different coconut milks) and a little bit with adding more water each time and trying to get things to the same consistency that I’m at with say, instant-pot rice for example. My only thought would be that maybe I’m letting the shallots/garlic sear to the pan a bit too much which leaves residue on the lower part of the pan, but I ‘ve vigorously scraped the bottom with a wood spoon after that step to try to eliminate any sticking caused by that.

    Looking forward to my 4th batch of super tasty lentils soon, truly is a fantastic recipe, and thanks for any pointers!

    • Hi Guthrie, I’m so glad to hear the recipe is a new favorite of yours! Unfortunately I haven’t run into the burn notice, so I’m afraid I don’t have any specific advice to offer. There may be additional troubleshooting resources to read through with an online search. I’m sorry I can’t be of more help!

      • Thanks Erin!

        All good re: advice (and no worries!) – I’ll keep experimenting :)


        • I am getting the burn message as well. I also have some burned lentils to remove from the bottom of the pot. I did ‘coat’ the lentils in the liquids and added another cup and a half of water and got a second burn message. This is my second recipe with my instant pot. I put the lentils in the microwave to finish them off (they are a bit hard still).

          I have the 8 quart so maybe it’s that there is more area to ‘pressure’. The second time I got the burn error the pot had just reached the ‘pressure’ stage and then gave the burn error. Too bad. I bought my instant pot to add more legumes and lentils to my cooking :(

          If I can figure out what’s going on but will post again if I can figure this out. I thought perhaps I should have used canned lentils instead but I am sure that’s not the intention of the recipe. I am surprised with anybody who does not get the burn message on their pot as I have removed black lentils from the bottom. FYI, I did check the vent was closed too.

          • Lance, I am sure the size of the IP could have something to do with it. I haven’t had any issues with lentils burning in the 6 quart (and you definitely want to use dry as you did, not canned). I’d suggested looking online to see if you can find some lentil direction for an 8 quart, then adjust from there.

          • Hey Lance!

            I’ve made a few adjustments to this recipe that helped me out – I add about 1-1.5 extra cups of water after the saute step, and keep the saute very moist w/a bit of water plus the coconut butter. After the saute step, I add all ingredients except the lentils, then use Saute function to bring the mixture temp up to where it’s giving off steam/almost boiling. At this point, I stir in the lentils, and seal the lid. – I think the biggest factor for why I was getting the burn message was that the mixture had to heat up too much while the lid was set to seal, bringing it closer to temp, then tossing the lid on for final seal has eliminated the burn message entirely. – Hope that helps!

          • Thank you so much for chiming in Guthrie!!

          • Thanks very much Guthrie and Erin! I will try those modifications from Guthrie for certain. This is my second foray into this IP thing (the first was a rendang curry which turned out fantastic). I had also read that if one sautes too long then the bottom of the inner pot becomes very hot and burns more easily. I will keep plugging away but Guthrie’s suggestions make sense.

  30. This was my new Instant Pot’s maiden voyage and it was SO delicious!!! Thank you : ))
    (Also, I really appreciate the nutritional info…)

    • Lena, congrats on a successful maiden voyage! I’m so glad you enjoyed the recipe!

    • Love this recipe. Only request is to have the “one cup of water” added to the ingredient list. Second time making it I almost missed that step, as once I’ve made a recipe, I tend to just Go! And not follow each step. Delicious and in my regular rotation. Thanks

  31. Oh wow, this was YUMMMMMY!!! The fresh lemon on the end was fresh and perfect. I love to cook but I never cook lentils. I’m trying to branch into more vegetarian dishes that are hearty and packed with flavor. This is definitely going in my book of favorites. We absolutely love curry dishes and this did not disappoint. Thanks Erin! It was my first recipe to try from your blog, but there will be many more :) Also from a newbie on the instantpot, thanks for the very clear and helpful instructions! Perfection.

  32. I plan to try this using red lentils. They are much prettier than the green or brown. 

    • Hi Valerie! You can definitely try this with red lentils, but be aware that because they are more delicate than brown or green, they tend to break down more quickly and the curry could be a little mushy.

  33. This was SO good.  Made with white basmati rice and full fat coconut milk (personal preference), otherwise followed recipe to a T with the help of my youngest (5).  Easily served 4 people (3 big eaters).  Flavors are delicious, and I don’t usually like coconut milk curries.  My 5 year old licked his plate clean.  This recipe is a keeper!  Will add hard boiled eggs to it in the future when we need a little extra protein. 

    • Laura, I am so thrilled to hear that this was a hit with every member of your household. THANK YOU! So much for sharing this wonderful review!

  34. Could I use the coconut milk that comes in a carton? It has 4.5 g fat per cup.

    • Hi Suzan! This kind of coconut milk is different (I’m assuming you mean the kind that is sold by the almondmilk) and I’m afraid it will be too thin. Look for Thai-style coconut milk in a can in the Asian food section of the grocery store. I hope you enjoy the recipe if you try it!

  35. Cooked this last night for my family and we all loved it! It was absolutely delicious, but I had to throw in the towel because I kept getting the BURN notice. I followed the recipe exactly with the exception of the coconut milk. I used regular coconut milk rather than light. Do you think this affected the recipe. I had to add so much water that I was so concerned I was ruining the recipe, but in the end it tasted great. It wasn’t creamy, but the consistency was still great.

    Thanks so much for sharing.

    • BTW the cilantro is a must! I loved loved the way it complimented this dish.

      I”m looking forward to trying a number of other recipes you’ve shared.

    • Lisa, I do think the full fat coconut milk had something to do with it. Higher fat, creamy sauces burn really easily (and by the time you added water, it basically turns the regular coconut milk into light coconut milk anyway). If you want it richer, next time I’d follow the recipe, then you can always stir in some coconut cream (the solid part from the full fat coconut milk—you can also buy it separately in a can) at the end.

      • Ohhhhh…..Thanks! I’ll go on the hunt for the light milk. I didn’t know such a thing existed, but there’s no way I want to give up on this dish. It was delicious. Tomorrow, I’ll try the butter chicken that was referenced in the article.

  36. I made this tonight and absolutely loved it. I used the full fat coconut milk and a small onion in place of the shallots, but other than that followed the recipe. I found I preferred the taste without the lemon juice as well. I loved how fast and easy this was to put together too. I will certainly make this again!

  37. This was sooooo good! I made it for dinner tonight but had to have some for lunch because I couldn’t help myself! I made some pearled barley(cooked with 2 cinnamon sticks)on the side and they go great together! This will for sure be on the rotation!

  38. This was absolutely delicious. It was my first Instapot recipe and every instruction was included. I came back to the website to look for more recipes. This one is so good I assume all the other recipes will be too. 

  39. These are the best lentils I have ever made! Perfectly spiced and the Instant Pot makes them so easy! Everyone go try this dish! Yes it has a humble appearance but the flavors are spectacular.

  40. This was delicious. First recipe I made in my Instapot and I couldn’t have been happier. Just the right amount of spice and creamy. Will definitely make again. 

  41. For some reason, I had to add a little bit more water than called for – about 1/4 cup; my IP (6qt Duo) went into ‘burn’ mode. Other than that, great recipe!

  42. I made this last night and it was fantastic! I added two diced sweet potatoes just to use them up and they did turn a bit mushy (as I assumed they would but just went for it anyway) but it was still great. The lemon juice at the end really brightens it up too. Great recipe!

    • YAY Stephanie! I am so so happy to hear it! Thanks for taking time to share this lovely review. It means a lot and is so helpful to others considering the recipe!

  43. veronica l duggan Reply

    Made this last night for the family and it was great. So much flavor. Only thing was I thought it would be slightly more creamy to pour over the rice better. Not much liquid at all. Can you suggest a way to make it a little soupier? Add water or coconut milk? Thanks

    • Veronica, I’m so glad you loved the flavors in this dish! If you’d like it soupier, you can add more liquid at the beginning. Or, if you have leftovers, I think you could even mix them with some extra water, coconut milk, or broth to help thin them out.

  44. Have you ever tried adding tofu to this? I want to bulk up the protein a bit!

  45. One of my favorite instant pot recipes! 

  46. I make this so frequently now. So easy to make, and it’s the best and tastiest dish ever!!!!

  47. Wow! Delicious! I made this dish in the IP tonight and it was a hit!  Definitely a keeper. I followed Guthrie’s advice to Lance since I have an 8 quart IP.  I also used 1 1/2 cans of lite coconut milk. I served it with quinoa and steamed carrots. Thank you for this recipe! I will be checking all of your others out as well. 

  48. So simple to make and absolutely delicious! Thank you, thank you, thank you! <3

  49. Just made this last night. I accidentally grabbed my cumin instead of the curry powder. Opps. I also then added the curry powder too! But it all was very very delicious! I’ll have to try it again the right way soon. BTW, my husband was skeptical at first but once he tried it he was sold!

  50. Can this be made with black lentils, by chance?  Looking forward to trying it!

    • Hi Joanne, I haven’t tried those myself, but it should work if they have a similar cook time to green or brown lentils! I hope you enjoy!

  51. This looks delish!!! Do you think it would be ok without the sugar??

  52. Holy moly, this was delicious! I’m focusing on a more plant based diet and while I love curry, I was skeptical about not having a meat based curry. This was so yummy and effortless to make. I did use full fat coconut milk so I did a cup and a half of water and did need to add about a 1/4-1/2 cup water after it cooked. The flavor was so good and my SO loved it too! This is definitely going to be a staple!

  53. I chose to make this lentil curry recipe as the first attempt with my new Instant Pot. Wow – this recipe is so delicious – filled with flavor!! I will definitely make it again.
    Thank you, Erin. I’m looking forward to making more of your Instant Pot recipes!

  54. I got an IP for Christmas and couldn’t wait to try my first recipe – this one!!  

    I didn’t have lemon juice, fresh ginger or cilantro when I made this.  Next time I’ll stock up. I used full fat coconut milk from the can and it was very creamy and delicious. My only extra was a 1/2 cup of hot water at the very end to make it soupier.  My 12-year-old and I devoured all of it with brown rice.    

    Incredible and easy recipe!! 

    • I’m glad you enjoyed it, Tara! Thanks for sharing your notes too!

      • Just made this tonight. It was really good! The lemon and cilantro at the end really brightens up all the flavors!

        Only thing is mine came out very thick for some reason, and I needed to thin it out a lot at the end. I would probably add an extra cup of water next time?

  55. My family and I adore this recipe!! I’ve made it several times. The best! Attempted to double it once and that seems to be a no-no in IP land… :( Kept getting the burn notice, flavour wasn’t right. Won’t do that again. Thank you for all your inspiration!!

  56. I made this tonight and added carrots and a bit more water. It was fantastic! Thanks for the easy Instant Pot recipe

  57. Okay, so I’m not a vegetarian or a vegan, but this recipe is the kind of thing that actually makes me think I could do it. It’s absolutely everything you said! LOVE IT!

  58. Such a good recipe. the turnout when i made it was extremely delicious but I am wanting to get it a little bit more “wet”. Can I just add water? I think a sauce with it would be good to have as well (maybe thats just me). thanks so much!!

    • Hi Anna! I’m so glad you enjoyed the curry. I haven’t tried it myself, but you could add water or more coconut milk. Make sure to taste and adjust seasonings as necessary after adding additional liquid. I hope you enjoy it if you do decide to experiment!

    • I added a bit more coconut milk at the end when I wanted it to be a bit wetter (and a little less spicy, as I have particularly potent cayenne right now!).

  59. This was delicious exactly as is! The next time, though, I will add slightly less lemon at the finishing step, and then serve with a wedge of lemon at each bowl so they can top it off with that and really get the ‘pop’ of the fresh lemon juice.

    I also made a slightly different version the second time – added 2 diced potatoes and 1 can (or 2 cups previously cooked) Garbanzo beans and only 1/4 cup more liquid (I used vegetable broth instead of water) and it made a delicious stew in its own right without serving over rice. Great both ways! Thank you!

  60. Delicious. I had some leftover chicken and sautéed some diced zucchini and apple and added all of that once the curry was finished cooking. Served with chutney. Do you have and veggie side dishes that you would recommend pairing with this? My toddler wouldn’t touch it unfortunately but I’m going to keep trying to get him to taste it!

    • That sounds delicious, Kirsten! Another reader served this with steamed carrots, and I think any roasted veggies you like would also be good alongside.

  61. This is one of the first recipes I’ve made that tasted very good without tweeking the ingredients. Bravo!!

  62. Stefanie Lukins Reply

    I’ve made this 4x and we love it!!
     I made this for a soup contest and got first place out of 16 soups!  I did make a few changes  for the contest: Here are some of the modifications.
    I doubled the amount of lentils but did not *fully* double the ginger, garlic, shallots( just because I was too tired of chopping!) I did not have two tins of coconut milk so I added a cup of “non-dairy plant milk”. I completely forgot the lemon and cilantro! 😫. Was so sad about that . I believe i cooked it for 9 min in my instant pot??

     When I made it again at home a week later  it was not as good. I think the type of coconut milk you use really matters! ( i’m pretty sure the one I prefer is called “Thai kitchen”)

    Thanks for the awesome recipe!

  63. I would really like to add a vegetable to this dish. Do you think it work to add in chopped carrots or cauliflower into the instant pot before cooking? Thanks!

    • Hi Dani, I think you could experiment with adding veggies. (Note that they may get fairly soft cooking for this long if they’re in small pieces.) I haven’t tried it myself, but if you do, I’d love to hear how it goes!

  64. Sandy Lynn Stevens Reply

    I don’t even like Indian food as a rule and I LOVED this recipe. As I usually do the first time I make a recipe I make it as is and this is fabulous just as published. When I reheat I will probably add a little more coconut milk or maybe vegetable broth. I did not use rice as I thought it might be too starchy, but I can imagine this would be wonderful with a sizzling rice that had some crust or crunch to it to give it another texture. I’m thinking leftovers will make a wonderful wrap with arugula and maybe crunchy cucumber chunks. Definitely will become an oft made dish. Thanks so much!

  65. PHENOMENAL! I made this last night and added in some sauteed carrots, onion and deveined/seeded jalapeno along with a little extra cayenne and full fat coconut milk. It is so creamy and just the right spice with a wonderful slight sweetness.

  66. If I wanted to add fresh cauliflower to this dish, how would you recommend cutting the cauliflower up (big chunks, small chunks) and do I need to adjust the time or liquid?

    • Hi Ricki! I haven’t tried this myself. The tricky part about adding cauliflower is that it’d turn to mush in the time it takes to cook the lentils. You could try that if you don’t mind the texture, but I’d recommend stirring in steamed cauliflower after the pressure cook and heating it through if you want intact pieces of cauliflower. If you decide to experiment, I’d love to hear how it goes.

  67. This recipe has way too much fresh ginger in it. I would suggest cutting the recommended amount in 1/3 (1 tablespoon) otherwise it completely over powers the dish.

    • Hi Tia! Everyone has different tastes in regard to fresh ginger. We loved this amount, but it sounds like you know how you’d like to tweak it if you make it again. Thanks for reporting back!

  68. Can I use Red Lentils? Thank you.

    • Hi Adrian! I mention this in the blog post, but red lentils are more delicate and didn’t hold up as well in the Instant Pot, so I wasn’t *as* smitten with their final texture. That said, if they’re are all you have on hand (and you don’t mind a slightly mushier lentil curry), feel free to use them.

  69. Absolutely love this recipe! So delicious and filling and lasts forever (it seems). Just FYI for future updates, in the Notes section, you may want to edit ” In a separate large, rimmed shallot,….” ;)

  70. I don’t have coconut oil, is there a substitute you can recommend? Avocado oil, Olive oil, etc?

    Thanks, looking forward to trying this.

  71. Smells awesome and tastes great- this might even be my new comfort food! I had very few of the ingredients to begin with, but I bought them at Bulk Barn and it was very inexpensive – always a good thing for a student on a budget :) I used my instant pot duo mini and found that 15 minutes was way too much time – it ended up being a kind of paste when I stirred and the liquid was pretty much all absorbed in the lentils. Even in the mini sized instant pot, I definitely still had space to make a double batch. Will definitely try again because it’s pretty delicious, but maybe only 8-10 minutes this time.

  72. I love your recipes, and I LOVE Indian food. Unfortunately, we also live in a coconut-free household due to an allergy. Is there any possible way this could be modified with something other than coconut milk? Most other Indian recipes have been mainly tomato-based where we can use cream in place of the coconut milk. This looks AMAZING and I really want to try it!

    • Hi Kaitlin! I think that could work to use cream. I would add it after releasing the pressure—use as much as you’d like to get the consistency to where you want it. I haven’t tried it myself, so I’d love to hear how it goes!

  73. We loved it! I used green lentils and at 15 minutes in the pressure cooker, some of the lentils were still undercooked. Next time (there will definitely be a next time) we’ll increase cook time by a minute. We also want it to be a little less thick, so we’ll try a half cup extra water. Incredibly flavorful, easy. We used full fat coconut milk which made it soooo rich and creamy!

  74. Stephanie L Stephens Reply

    i dont have an insta pot can i use a crock pot?

    • Hi Stephanie! If you don’t have an Instant Pot, you can make it on the stove. Check out my advice in the notes below the recipe!

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