Coconut Curry Lentils is a delicious, healthy meal that is perfect for a weeknight dinner. This dish is packed with nutrients and flavor, and it is easy to make in an Instant Pot. Simply add all of the ingredients to the pot, set the timer, and walk away. In just 15 minutes, you will have a hearty, satisfying meal that your whole family will love. The coconut milk gives the dish a rich, creamy texture, while the curry powder lends a touch of spice. The sweet potato and carrots add sweetness and depth of flavor, and the lentils provide a chewy, protein-packed base. Whether you are looking for a quick and easy dinner option or a tasty way to use up some pantry staples, Coconut Curry Lentils is the perfect recipe for you.
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Coconut Curry Lentils
- Yield: 10 cups
Description
This recipe makes a lot but luckily it freezes well–rice and all!
Ingredients
- 1 yellow onion
- 2 cloves garlic
- 2 cups brown lentils
- 1 sweet potato (about 3/4 lb.)
- 2 carrots
- 3 Tbsp curry powder (hot or mild)
- 1x can 28 fl oz can diced tomatoes
- 15 oz can tomato sauce
- 3 cups vegetable broth
- 14 oz can coconut milk
Instructions
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Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
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Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the instant pot. Stir to combine. Place the lid on the instant pot and cook on high for 15 mins. Slow release for 10 mins. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
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Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
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To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.
Last week, I hosted a cooking class in Ile Des Chenes, MB.
We had a blast, cooking up a bunch of freezer meals. This was one of the recipes from the class. And my favorite meal on a cold January day. You can make it for dinner. But I love to pack it for lunch. It’s really filling and packs up amazingly.
This recipe makes a ton. So have your containers ready for the leftovers.
Check out the other recipes from the class:
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