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!

Why I Love This Instant Pot Lentil Curry

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 Indian Recipes and Lentil Recipes

For Lentil Curry in the Slow Cooker

Recommended Tools to Make This 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.

Instant Pot Lentil Curry

4.94 from 119 votes
Easy, creamy Instant Pot Lentil Curry. Amazing Indian flavors, not too spicy, healthy, and vegan! One pot recipe that's completely hands free.

Prep: 10 mins
Cook: 15 mins
Total: 45 mins

Servings: 3 cups, approx. (4 to 6 servings)

Ingredients
  

  • 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
  • ⅛ 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 ½ large lemon
  • Cooked brown rice for serving
  • Chopped fresh cilantro for serving

Instructions
 

  • 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.
  • 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.

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.

Nutrition

Serving: 0.5cup cooked lentils with ½ cup cooked brown riceCalories: 315kcalCarbohydrates: 59gProtein: 7gFat: 12gSaturated Fat: 4gSodium: 237mgFiber: 6gSugar: 8g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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354 Comments

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    1. This was an amazing recipe! My changed includeI used curry powder that has chili powder in it so I didn’t add more chili powder. I also added 5 baby potatoes because I like to eat lentils without rice. I ended up using yellow lentils even though it wasn’t recommended because I have 7lbs to use any it turned out great! The lentils were tender and Al dente. The flavors came out perfect. Will definitely make again.5 stars

  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. :)

    1. 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.

  2. 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.

    1. We had way too many green lentils in the house so I tried this recipe and Oh My God it is amazing!!! I typically don’t like the texture of lentils so I actually made this a bit mushy on purpose and I love it! We didn’t have coconut milk so I mixed ~1 tbsp of coconut cream concentrate with 14 oz of almond milk and it was just fine. So delicious I wanted seconds! (Which I hardly ever get). Served with white basmati rice and sriracha on top. Yum!5 stars

  3. 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!

    1. 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!

  4. 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. :-)

    1. Hi Michelle! I haven’t tested this in the slow cooker, but I do have directions for making the dish on the stove top in the recipe notes. I hope that will be a good solution for you in the meantime! If you’d like a slow cooker lentil curry recipe, I also have this one: https://www.wellplated.com/cauliflower-curry/.

  5. Made this dish yesterday for dinner. It doesn’t look very pretty, but the taste is wonderful. Thanks for sharing.5 stars

    1. 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!

    2. 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.5 stars

  6. 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.5 stars

    1. 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!

  7. 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. 5 stars

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

  8. 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.5 stars

    1. 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!

    1. Hi Jill, yes! I have notes on freezing this recipe in the notes right below the instructions. I hope you enjoy!

  9. 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!5 stars

    1. Celine, thanks so much for taking the time to leave this review! I’m SO glad to hear this recipe is a new favorite!

  10. Just purchased an Instant Pot and this was my first time using it. Turned out great! Thanks so much for the recipe.5 stars

  11. 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. 
    Thanks! 5 stars

    1. 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!

  12. 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 vegetarian5 stars

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

    1. 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.

  13. 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!5 stars

    1. 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!

        1. 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.

          1. 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.

          2. 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!

          3. 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.

  14. This was my new Instant Pot’s maiden voyage and it was SO delicious!!! Thank you : ))
    (Also, I really appreciate the nutritional info…)5 stars

    1. 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. Thanks5 stars

  15. 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.5 stars

    1. Lauren, this comment absolutely makes my day! I’m so happy to hear how pleased you were with the recipe. Enjoy every bite!

    1. 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.

  16. 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. 5 stars

    1. 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!

    1. 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!

  17. 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.5 stars

    1. 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.

    2. 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.

      1. 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.

  18. 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!5 stars

  19. 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!5 stars

  20. 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. 5 stars

  21. 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.5 stars

  22. 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. 5 stars

  23. 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!5 stars

  24. 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!5 stars

    1. 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!

  25. 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? Thanks5 stars

    1. 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.

  26. 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. 5 stars

  27. 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!5 stars

    1. 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!

  28. 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!5 stars

  29. 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!

  30. 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!! 4 stars

      1. 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?

  31. 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!!

    1. Martha, I’m so glad you enjoyed the recipe! Thanks for reporting back and sharing the caution about doubling.

  32. I made this tonight and added carrots and a bit more water. It was fantastic! Thanks for the easy Instant Pot recipe5 stars

  33. 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!

  34. 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!!5 stars

    1. 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!

    2. 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!).4 stars

  35. 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!

  36. 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!

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

  37. 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!5 stars

  38. 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!

    1. 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!

  39. 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!5 stars

    1. Sandy Lynn, thanks so much for giving the recipe a try and leaving this review! I’m glad it was a winner.

  40. 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.5 stars

    1. I’m glad it was a hit, Landon! Thanks for taking the time to share this awesome review and your tweaks.

  41. 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?

    1. 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.

  42. 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.

    1. 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!

      1. Great flavor! I personally would use about a 1/2 cup more liquid because mine came out fully cooked but dry. Could be I had older, thirsty lentils. Will be using this recipe again!4 stars

    1. 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.

  43. 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,….” ;)5 stars

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

    Thanks, looking forward to trying this.

  45. 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.5 stars

  46. Hi Bettie, I’m sorry to hear this wasn’t a success for you! Many other readers have made the recipe and enjoyed it, so I’m not sure what went wrong. It’s hard to know what may have happened without being in the kitchen with you, but I know it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have loved it.

  47. 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!

    1. 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!

  48. 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!5 stars

    1. 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!

  49. Amazingly flavor!  First time dry lentil experience. Great recipe. I used regular Thai coconut milk (on hand), and powdered ginger (added with other dry ingredients). Thanks for the intel about what color lentils to use. In my quest for more meatless meals, this one is at the top of the list. Many thanks! 5 stars

  50. I’ve made this a few times and it’s delicious! Definitely going to be a staple in our house. Thanks!5 stars

  51. This is delicious! I think it would also be an amazing base for lentil burgers! Thanks so much for the recipe!!!

        1. Hi Marissa, I have not tried this adaptation, but you could experiment with this. If you do experiment with it, please let me know how it turns out. I hope you love the recipe!

          1. I did try it, and it was delicious. I threw in about a cup of brown rice and some vegetable stock. I just got an Instant Pot, and this is the first recipe I’ve cooked with it. It definitely will be a go to recipe. Thanks!5 stars

          2. Thank you for taking the time to report back, Marissa! I’m so happy to hear that this worked out for you!

  52. Oh my goodness! This is absolutely delicious!  I have been craving Indian food and when I found your easy recipe I was so excited. Made it for my husband tonight and it’s absolutely awesome. Thank you for sharing. This will be a keeper for sure.   I did not have a shallot so I diced a small red onion and it was wonderful. 5 stars

  53. Fast, easy and delicious recipe! A definite keeper. Made this for the first time last night and absolutely loved it. Thank you for sharing this!5 stars

  54. Fantastic recipe! this has easily been one of our favorite meals to make. Easy, nutritious and delicious!5 stars

  55. Hi Erin. I’m so looking forward to trying this delish sounding recipe! I’d love to hear your thoughts, though, on doubling it in a 6qt Instant Pot. Should it work just fine that way?
    I’m greedy and always want to make a jumbo batch for future meals. Thanks :)

    1. Hi Jennie! 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!

      1. Erin, thanks tons for your quick, helpful reply.
        I realized after that I was being redundant, sorry: I see there was another query and response re doubling the recipe in a prior comment. For what it’s worth, I didn’t make the double batch after all. And the single is DELICIOUS! Next time will go big batch, and freeze for lunches. I know my 13 yr old will love it too.
        Yumm. :)

      1. Hi, trying to use up my lentils during q cooking and excited to make this. I’ve found soaking lentils helps avoid tummy troubles for my kids, if I soaked them about how much time should I shave off the cooking? I’ve never done them in the IP after soaking. Thanks!

        1. Hi Laura! I’ve never tried this recipe after soaking the lentils, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment with it, I’d love to hear how it goes!

  56. This was delicious! My husband, who is not a big fan of legumes, loved it! I am trying to serve him more meatless meals and this definitely fills the bill! I didn’t have quite enough lentils, so I threw in some fresh spinach. Yum!5 stars

  57. Recipe was amazing and my Crock Pot Multi-cooker like your InstaPot handled your recipe flawlessly. As the Multi-cooker has no “Pressure ” setting the “Soup” button gives high pressure at the most flexible times. One pot for the brilliant lentil curry and Basmati in the rice cooker. Easy Peasy as was clean up. I can not wait to try more of your recipes for the machine.
    Thank you!5 stars

  58. My lentils were undercooked; needed to add an extra 5 minutes. I feel there is too much curry powder so that it overpowers rather than enhances. I will make this again with these adjustments. The lemon is wonderful and not to be skipped.3 stars

    1. Hi Laura, I’m sorry to hear this wasn’t a success for you! Many other readers have made the recipe and enjoyed the flavors, so I’m not sure what went wrong. It’s hard to know what may have happened with the lentils without being in the kitchen with you, but I know it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have loved it. I hope you enjoy the recipe if you try it again!

  59. Oh goodness, this was so delicious! I’m on a blended diet and I made it into a stew with garbanzo beans, quinoa, brocolli, buttercup squash, garlic salt and almond butter. It is sure to be a regular in my food rotation.5 stars

  60. I never take the time to review a recipe, but this one was SO good I just had to. Seriously, the best thing I’ve made in months. I can’t wait to try variations (adding kale/spinach, maybe trying chick peas, etc.) because this one will be on rotation at my house.5 stars

    1. This MADE my day, Amy! Thank you for taking the time to share this kind review! I’m so happy to hear that this recipe was a hit!

    1. Paul, I am so so pleased to hear this, THANK YOU! And thank you for taking time to leave this review and rating. It means so much to me and is really helpful for others considering the recipes too!

  61. Made with regular coconut milk (not light), skipped the lemon and added chunks of butternut squash. So yummy!5 stars

  62. This was amazing!! I didn’t have coconut oil.. so used olive oil. I wish I could have tried to have leftovers… but we ate ALL of them! (the 3 of us) It was SO good my husband asked if I could make every week… Thanks so much for recipe!! (1st time ever making lentils… huge hit!) 5 stars

  63. So delicious. I used Penzey “The Now Curry” and powdered ginger and garlic (I didn’t have fresh), a whole chopped onion and followed the recipe as written. I’m a fan!! 5 stars

  64. This is first recipe I have tried in my new Instant Pot and all I can say is WOW!  This is absolutely delicious !
    I love to cook and will be following you from now on.  Thank you for getting my weekend off to a  very tasty start,  5 stars

  65. Soooooooo good!!! Made this tonight so I would have a few lunches for the week, but my husband tried it, decided to have it for supper, and pack some for his lunch too. Not much left… It’s a great problem to have?.
    Thanks for the recipe!5 stars

  66. LOVE!!! My first Indian recipe totally hit the spot! I am thrilled to be sharing this special meal with my sons. Thank you!!!5 stars

    1. I’m so happy to hear that this recipe was a hit, Andrea! Thank you for taking the time to share this kind review!

    1. I’m so happy to hear that this recipe was a hit, Helen! Thank you for taking the time to share this kind review!

  67. The flavors did not compliment each other, the spice measurements in the recipe have to be way off and wish I left out the coconut milk or put way less than the recipe calls for, shame that this was such a fail.

    1. Hi Arielle, I’m sorry to hear that this recipe wasn’t a hit for you. I (and other readers) enjoyed the flavors of this dish. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it.

  68. I made this tonight and to my surprise my 4 year old ate it (he did mention it was a little spicy.) I do have a question, is there any recommendations for some kind of sauce recipe to add to the final plate? We found it to be a little on the dry side when mixed with the rice but other than that it was delicious.4 stars

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

  69. We love this recipe! I have made this recipe 3 times in 2 weeks! I am doing the Christ based “Daniel Fast” by eating a vegan diet, my husband is not but my “meat and potatoes” man adores this meal more than I do, I think? I have changed it up by adding carrots or potatoes or eggplant or zucchini so it’s not just the same dish every time but in the Instant Pot, it’s a dream.5 stars

  70. This was delicious! I made it for a potluck tonight and everyone raved about it. It’s easy to put together and flavorful. Thank you!!5 stars

  71. Made this as a meal prep tonight and it turned out creamy and delicious!! This recipe will definitely become one of my regulars, thank you!5 stars

  72. It’s a hit! We like easy, healthy, delicious meals and this one fits the bill. Good to have leftovers for the next day too! Thanks for this great recipe, it’ll hit our rotation.5 stars

  73. Hello! I tried this receipt last night – and it came out tasting a bit bitter. Any idea what could have caused that? Thank you.

    1. Hi Kimberly! My guess is the garlic may have burned—it’s amazing how it can really throw off a dish! Next time, be sure not to let it cook too long. I hope the recipe goes better for you the next time around!

    1. Hi Jess! 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!

  74. Can French green lentils be substituted for the brown or green lentils?
    Can’t wait to try this recipe!
    Thank you.

    1. I’m so pleased to hear that you enjoyed this recipe, Liz! Thank you for sharing this kind review!

  75. So I’ll say upfront that this is not a fair review… I’m in q, so I had to modify the recipe to use what we have on hand. Specifically, I had to use ground ginger, red onion instead of shallot, and tiny red lentils. The flavor is delicious! Since I had to use the little red lentils, they basically turned to a paste (even after cutting back the cook time to 8 minutes). Thanks for the recipe.5 stars

  76. Made this for my family and everyone loved it – including my picky kids!

    Question – I’m all out of dried lentils, but have some canned lentils (already cooked). How would you adjust instant pot cooking time. Thanks!5 stars

    1. Hi Karen! I’m so pleased that you enjoyed this recipe! Unfortunately, I’ve never tried using canned lentils, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment with it, I’d love to hear how it goes!

  77. Hi, just wanted to share that I made this tonight using red lentils and they turned out ok in the Instant Pot!

    Also, for those interested in making a more “soupy” curry, I doubled just the spices, shallot, garlic, and ginger. After it finished cooking in the IP, I added some whole milk to the mixture until it reached the consistency I wanted (didn’t measure, but it was probably about 1/2 to 3/4 cup). Needed a touch more salt after doing that, but otherwise, worked out well!

    1. Thank you for taking the time to share your results, Yi Seo! I’m happy that you enjoyed the recipe!

  78. I have made this several times as it is a favorite in my house.  Tonight I served it over a Japanese Sweet potato and it was like a new religion!!!!5 stars

  79. This recipe was awesome! I added cauliflower  and bell peppers for extra veggies. We will definitely be making this again!5 stars

    1. I’m so pleased that you enjoyed the recipe, Kristine! Thank you for sharing this kind review!

    1. Hi Cindy! I’ve never tried the recipe with red curry powder, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  80. I loved this! I added potatoes and some peas because I wanted more in it and I LOVED the flavor! Worked perfectly 5 stars

    1. I’m so pleased that you enjoyed the recipe, Colette! Thank you for sharing this kind review!

  81. This was excellent. I didn’t have any shallots and instead added 150g each of onion and red bell pepper. So good! It was even better reheated. This recipe will be making it into regular rotation. Thank you!5 stars

  82. This recipe is super simple and yields a lot too! I fed two vegetarian adults and had as a side dish for two other adults and there is still a lot left over. I added more salt at the end and thought a bit more lemon juice could be added. This recipe is a keeper and will be in rotation in my house for sure. Thanks!5 stars

      1. I know I already raved about this recipe, but I had to come back and comment again. I make this 3-4 times a month (as a matter of fact I’m making it right now!). I’ve made some adjustments (for example, I use 3 tablespoons of curry powder) and serve it over roasted cauliflower to keep the calories down. A definite favorite!5 stars

  83. I officially became a vegan on 5/19/20. Since that time I have been scouring the internet for information and recipes. Curry chicken was one of my favorite dishes to make in the Instant Pot, so I figured I would give this a try. This recipe surpassed my expectations. It was so delicious, that I wanted to go back for more, but so filling that I couldn’t. I’m signing up for your email series and can’t wait to try more of your recipes.5 stars

  84. This was delicious. Mixed the rice right in on the plate after both were done cooking. Found the saute to need a little more water than suggested, but otherwise made to recipe. Thanks. Will make again… And again.5 stars

  85. LOVE this recipe and have made it numerous times! I serve it with brown rice rice, a dollop of plain Greek yogurt, and a pile of pickled red onions, SO good.  Can you make a double batch in the instant pot? Would you adjust the time at all?

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

  86. I loved this!! I didn’t have fresh onion so I used onion granules the first time.  This time around I don’t have fresh ginger or onion and so I used powdered, hopefully it’ll taste okay.  I also only had regular coconut milk in a can and doubled it.  It’s super good and easy with some brown rice so having it again for the second week in a row lol- easy to take to work and I loved it. I’m hoping the timing for a double batch is still 15 minutes.  :)5 stars

      1. You’re so welcome! I did do it for 15 minutes and doubled everything except I only had a 25.5 oz of the coconut milk and only 2.5 cups of lentils but still worked well so I think it’s a flexible recipe. Thanks so much again, it’s so tasty and easy and cheap!5 stars

  87. I love this recipe! Everyone I serve has raved about it and its not that hard to prepare. I put the spices together in advance which saves time also.5 stars

  88. I couldn’t stop thinking about this recipe after I read it yesterday and made it tonight. Delicious! Whole family loved it including my 90 yr old mom. I followed recipe as posted. It was quite thick and I might add more coconut milk next time for a creamier texture. Also maybe shredded carrots, a handful of diced potatoes. It’s an easy, very tasty recipe with room to experiment! Thank you!
    (The Butter Chicken recipe is also delectable.)5 stars

  89. Was craving lentil curry and this was so easy.  Came together over a lunch break as I stepped away from teaching virtually.  So delicious and creamy and perfect.  The turmeric and curry powder, the garlic and ginger, everything was just wonderful.  Ate over rice and  I will definitely be making this again and again and again.  Could eat it cold off a spoon, in a lettuce wrap, doesn’t matter as long as I get to eat it.  5 stars

  90. Amazing!!! This recipe is easy and delicious. I subbed the water for vegetable broth for a little more flavor. So good! Will definitely make again and again!5 stars

  91. Uhhhhh this is absolutely delicious! I served mine over a sweet potato because I “have trouble following directions” as the majority of my middle school teachers would say. Thanks for the recipe!5 stars

  92. Delish! I’ve made this recipe a half dozen times and everyone LOVES it. Comes together easily. The leftovers thicken up significantly, so I put a few drops of water to loosen it up when reheating. Tastes even better the next day!5 stars

    1. Hi! While I haven’t tried it myself, I think using cream instead could work. 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’d love to hear how it goes if you try it!

    1. Hi Janet! While I haven’t experimented with extra veggies, other readers have added them with success. If you decide to try it, I’d love to hear how it goes!

  93. Love this recipe, as does my 6yo! It’s a part of our rotation!
    We add carrots & like using veggie stock instead of water. We also add extra stock so that it’s a little looser over the rice.
    So good. So easy. Thank you!5 stars

  94. This is one of my favorite meals to make, I absolutely love it! It is so easy and it has become a staple in my meal planning. Thank you so much, I love it.5 stars

  95. This was very delicious! I used maple syrup instead of the sugar, and it turned out great :) I did not have turmeric so I did leave that out.

    Thanks so much!5 stars

  96. Absolutely DELICIOUS! So flavorful and easy to make, we ate with naan and Greek yogurt. Will definitely incorporate into our regular meal cycle!5 stars

  97. Very delicious. I used regular coconut milk and also some vegan protein broth instead of coconut cream (I didn’t have any on hand) as well as powdered ginger. Still an amazing treat. It was a last minute meal and my guests love it. Thank you!5 stars

  98. This is my FAVOURITE lentil dish. It’s an easy weeknight staple that I go back to time and again and reheat during the week for a quick dinner. I usually just eat with some wholemeal lebenese bread. So delicious, wholesome and flavoursome.5 stars

  99. Just tried this recipe. I had to sub some ingredients, but it’s absolutely delicious. My 8 month old thought so too. It’s so easy to make, and I will definitely add it to our weekly menu rotation.5 stars

  100. This was so good!!! Every time I make a curry dish it ends up smelling really good but tasting bland. But this recipe smelled really good AND tasted so so good!!! Will definitely make again! Thanks for the recipe!5 stars

  101. I tried making this with green lentils and it came out as a massive green mush. It looked like guacamole. Any idea on what could have caused this?3 stars

    1. I’m sorry to hear that you had trouble with this recipe, Jack. It’s so hard to say what might’ve gone wrong without being in the kitchen with you, but it sounds like they may have cooked too long. I hope you were still able to enjoy it!

  102. Such a great filling, comforting, healthy and budget-friendly pantry meal! Sometimes I stir in chopped fresh baby spinach at the end. I might try adding some roasted cauliflower florets to it next time.5 stars

    1. Hi Jacque! I think you could stir in cooked chunks of chicken breast just before serving. I hope you enjoy the recipe!

  103. I couldn’t figure out how to rate it…until I saw the stars above the comment box!! Sorry about it! Loved it! Wondering if you could double the recipe without the Burn signal showing up… Hoping to start cooking soon!! Thanks!!5 stars

    1. I’m so happy that you enjoyed it, Helen! Just make sure that you don’t fill the Instant Pot past the max fill line. Otherwise, I think you are fine to double.

  104. This is SO tasty! Dried out just a teeny bit, so mixed in some yogurt. Served it to family that is not vegetarian and they loved it. I will definitely be making this again.5 stars

  105. Love it! This was the first thing I cooked in my Instant Pot. I forgot the lemon at first and it was still super-delicious! I think your 10 minute prep time might be off, but maybe I’m just slow.5 stars

  106. Hi – this sounds delicious and am going to give it a go.
    When I have added any kind if milk to the IP it has curdled. Tastes fine but looks terrible. That doesn’t happen with this recipe?
    Also yellow lentils – do you adjust cooking time ?
    Thanks

    1. Hi Nancy! The coconut milk has worked well in this recipe for me and many other readers. I actually don’t recommend yellow lentils here, as they tend to become mushy during cooking. However, if they’re all you have on hand, you can certainly use them. I hope you enjoy the recipe!

  107. Transitioning to a plant based diet & I must say this was sooo delicious!! Substituted the coconut milk (not a fan of coconut) with full cream milk and instead of plain water + salt, used vegetable stock & water in equal parts & I was blown away. Sneaked in bell peppers, finely chopped carrots & green beans too.

    It was packed with flavor!! Will definitely be adding this to my weekly meals. Thank you 😋

    Can’t wait to try out more recipes from your blog!

    Love from Cape Town5 stars

    1. Hi Laura! It can be any brand of curry powder. I got my last bottle at Trader Joe’s. Garam masala is not the same as curry powder, they have different flavor profiles. Hope that helps!