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Instant Pot Red Lentil Kale Curry
- Set the Instant Pot to the "saute" setting, and stir together the olive oil, onion, carrots, and bell pepper. Cook until the vegetables start to caramelize, about 10 minutes. (Add a splash of water as needed to help prevent sticking.)
- To the cooked vegetables, add in the curry, ginger, salt, and lentils and stir until fragrant, about 1 minute. Press the "off" button to stop the sautéing function. Add in the water, then cover securely with the lid, turning the knob at the top to the "sealing" position. Press the "manual" button, then adjust the time to cook at high pressure for 10 minutes. Once the cooking is done, allow the pressure to release naturally for at least 10 more minutes before removing the lid. Be sure to turn the knob at the top to "venting" to allow any extra steam to release before carefully removing the lid.
- To the cooked curry, stir in the coconut milk and baby kale, which should wilt quickly. Adjust any seasoning to taste, adding salt and black pepper as desired. (Keep in mind that the flavor will be diluted when you serve this curry over rice, so you can add up to one more teaspoon of salt to bring out all the flavors.) Serve over a bed of warm rice with lemon wedges, if desired.
- To prepare this recipe on the stove, simply use a large pot or Dutch oven over medium heat. Sauté the veggies for 10 minutes, then add in the spices, lentils, and water as directed above. Bring the water to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes. Stir in the coconut milk, kale, and season to taste. Serve warm!
Red lentils cook faster than other varieties, so if you use green or brown lentils, increase the cooking time to 15 minutes to make sure they are cooked until tender.