Curry is one of our favorite comfort foods. It’s hearty but not heavy. Spiced but not spicy. Creamy and silky but not fatty and greasy. Made from pantry-staple ingredients and designed to work with any budget, this Instant Pot lentil curry is as easy as it gets!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Instant Pot Lentil Curry
Chop the onion and garlic using a proper knife hold.
Measure out all ingredients before heating the pot. Once the onion starts cooking, things move quickly!
If doubling or tripling the recipe, don’t double/triple the spices. Use the recommended measurements of spices, then taste after cooking to see if it needs more and adjust to taste. Keep in mind that flavors will continue to develop over time, so don’t go overboard!
How to Make Curry in the Instant Pot
The Instant Pot allows you to make this easy weeknight curry in a fraction of the time and mess that it would normally take on the stovetop. This recipe is ready in less than 40 minutes – most of which is hands-free time; just set it and forget it!
- Start with an appropriate-sized pot. We recommend a 6-quart pot, but a 3-quart or 8-quart pot will work too. If using the smaller pot, you probably won’t be able to double the recipe.
- If doubling or tripling the recipe, do not fill the pot above the “max” line.
- Press the “keep warm” button if you won’t be eating right away.
- Once the timer goes off, allow the steam to naturally release. This is really important for good texture; we promise it’s worth the wait!
- If you receive a “BURN” warning, you probably didn’t add enough liquid. Another cause could be something stuck to the bottom of the pot. Stir the ingredients before putting the lid on to help prevent this.
Once the curry is done, enjoy the quick clean-up time – just one dirty pot to wash!
If you’re missing a few ingredients, don’t worry! There are many easy substitutions that will still ensure recipe success.
- Spices: substitute 1 Tablespoon curry powder in place of turmeric, cumin, and coriander.
- Ground Ginger: substitute 1 Tablespoon grated fresh or chopped candied ginger.
- Lentils: substitute brown, crimson, black, French, or red in place of green lentils. Increase cooking time to 13 minutes for brown lentils. Decrease cooking time to 10 minutes for crimson lentils, 8 minutes for black or French lentils, or 6 minutes for red lentils.
- Crushed Tomatoes: substitute diced tomatoes. This will slightly alter the texture and flavor. Alternatively, you can blend diced tomatoes in a blender or food processor before adding them to the pot. Fire-roasted tomatoes also work in this recipe.
- Coconut Milk: substitute reduced-fat coconut milk.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Curry Recipe Variations
Want a bit more heat? Add ¼ teaspoon cayenne powder.
Want to turn this into an Instant Pot curry soup? Add 1 more cup of water.
Want more veggies in your curry? Toss a few handfuls of spinach in with the coconut milk and let it wilt for a few minutes before serving.
Want a bit of crunch? After cooking, top with sunflower seeds, chopped nuts, toasted unsweetened coconut flakes, or crushed whole grain tortilla chips.
Don’t have an Instant Pot? Make creamy coconut lentil curry on the stovetop. We recommend using red split lentils, as these cook much faster.
Use these kitchen tools for culinary success!
- Cutting Board
- Chef’s Knife
- Dry Measuring Cups & Spoons
- Liquid Measuring Cup
- 6-Quart Instant Pot
- Can Opener
Is this Curry Recipe Healthy?
YES! The ingredients in this vegetarian/vegan curry recipe have numerous health benefits. The stars in this recipe are the lentils and spices.
Lentils of all varieties are a great source of plant-based protein. They are also high in complex carbohydrates and fiber. Fiber is important for digestion, gut health, stable blood sugar, healthy cholesterol, and cancer prevention. (1)
Many of the spices in this recipe have anti-inflammatory and antimicrobial properties. (2) Turmeric in particular has been shown to be especially effective in decreasing inflammation. (3) Combine turmeric with black pepper to maximize absorption – black pepper increases turmeric bioavailability by 2000%! (4)
For more information on the health benefits of specific food groups, check out our article on Food As Medicine.
Instant Pot Lentil Curry Serving Suggestions
We recommend pairing this curry with a whole grain to increase plant-based protein and fiber content. Some of our favorite pairings include whole wheat pita or naan bread, quinoa, and brown basmati rice.
What to Do with Leftover Curry
Be sure to let the curry cool completely on the counter (within 2 hours) before placing it in the fridge. Leftover curry is great for an easy, healthy lunch. The curry will thicken as it cools, so you may need to add a splash of water before reheating.
If you don’t plan on eating the leftovers within 3-4 days, cool completely (within 2 hours), cover, then place in the freezer. Store for up to 3 months in the freezer.
Want more plant-forward dinner recipes?
Try out these delicious and healthy options!
Instant Pot Lentil Curry
- Instant Pot
- 1 Tablespoon extra virgin olive oil
- ½ small onion, diced (~½ cup)
- 3-4 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- 15 ounce can crushed tomatoes
- 1 cup water
- 1 cup green lentils, rinsed, sorted
- ½ – 13.5 ounce can full-fat coconut milk (slightly less than 1 cup)
- Salt & pepper to taste (¾ -1 teaspoon salt recommended)
- Turn Instant Pot to sauté setting. Once hot, add oil.
- Once oil is shimmering, add the onions and sauté until translucent, ~5 minutes.
- Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
- Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on HIGH pressure for 12 minutes.
- Allow steam to naturally release (let pressure valve drop), then stir in the coconut milk, salt, and pepper. Sprinkle individual servings with desired garnishes. Enjoy!
- Lemon or lime juice
- Chopped cilantro or basil
- Brown lentils: 13 minutes
- Crimson lentils: 10 minutes
- French or black lentils: 8 minutes
- Red lentils: 6 minutes
This Post Has 2 Comments
These lentils are so good. I followed the directions as written except using red lentils. We served them with some homemade naan. My 13-year-old son who doesn’t usually like “healthy” food couldn’t get enough of them, Highly recommend.
So glad to hear that!! Red lentils are a great substitution. And we love hearing when someone who doesn’t like “healthy” food enjoys one of our recipes! What a compliment!