Instant Pot Lentil Curry
An easy, healthy, comforting lentil curry made in the Instant Pot for ultimate ease. So good!
Servings 4 people
Calories 324kcal
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 2 whole cloves
- 2 cardamom pods
- 1.5 teaspoon salt
- 1/2 teaspoon dried basil
- 2 teaspoon curry powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cinnamon
- 1/2 tsp turmeric powder
- pinch black pepper
- 1 can diced tomatoes 14.5 oz, 400 g
- 1/2 bag frozen spinach 5 oz or 140 g
- 2 cups lentils 450 g
- 4 cups water
Instructions
- Turn the Instant Pot on to saute mode, and add the olive oil. Once hot, add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger, and all the spices and saute for another minute or until fragrant.
- Add the diced tomatoes, lentils, frozen spinach, and water. Stir to combine, and turn the instant pot to pressure cook on high. Make sure the valve is sealed, and cook for 10 minutes.
- One cooking time is over, Let the pressure naturally release for 10 minutes, then vent any remaining pressure and open the Instant pot. Stir to combine again, and enjoy hot!
Notes
To make this on the stove top, follow the instructions through to adding all the ingredients, but do all this in a large pot on medium heat instead. Once you add the lentils, bring to a boil, then cover and reduce heat and simmer for 25 minutes or so until lentils are cooked through.
Nutrition
Calories: 324kcal