This 4 ingredient quick lentil curry is great for busy days, ridiculously easy to make while not compromising on taste. It’s my go-to curry recipe when I want a quick meal on the table.
Quick Lentil Dhal
This is a lentil dhal (curry) with a twist, as instead of the usual Indian spices you expect in a dhal dish, this one has all the flavours of Thai Food and coconut milk, for a simple delicious meal that is ready in minutes.
Just place the ingredients in the instant pot and with just 5 minutes cooking time (not including the natural pressure release) and you have a yummy filling meal for the entire family.
Meal prep doesn’t need to be complicated to be delicious and healthy. As quick as it is to chuck a frozen meal in the oven, you can create your own healthy meal, like this Quick Lentil Curry from minimal ingredients instead.
Ingredients for a 4 Ingredient Lentil Curry
Nothing complicated here, just 4 main ingredients:
- Red lentils
- Red Thai Curry Paste
- Stock
- Coconut milk
See how easy that is.
Can I use light coconut milk?
Yep, you sure can, I prefer the regular stuff because it is much thicker in consistency and creamier, plus the small amount we use is not that many syns when divided up into servings. This recipe makes quite a large batch too.
If you don’t like coconut milk, then you can try omitting, but with the flavours of the red Thai Curry paste, coconut milk is the perfect addition against the spiciness.
Instant Pot Quick Lentil Curry
If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that’s saying something.
A 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge etc
Since I bought my instant pot, I use it pretty much daily. It comes in some handy for cooking soups, stews, casseroles, curries, and I love making extra so I can freeze at least one tub of leftovers.
Can you cook this Lentil Curry on the stovetop?
Yes, you can cook this on the stovetop instead if you don’t own a pressure cooker. It will take longer though, around 30 minutes to simmer and cook the lentils, and I recommend increasing the liquid slightly, just keep checking out it as it cooks and add a little bit more stock as it’s needed.
Sides for this 4 Ingredient Quick Lentil Curry
I went for some simple white jasmine rice and some thinly sliced zucchini which I sauteed in a pan with spray oil and seasoned with a little pinch of salt, cumin, paprika, garlic powder and onion powder.
Some other delicious sides are:
- zucchini and rice pilau
- roasted broccoli or other greens
- Roasted Cauliflower Rice
More Lentil Recipes
Love cooking with lentils and interested in some other recipes to try? Check out these:
- VEGAN CREAMY COCONUT MUSHROOM LENTILS (STOVE TOP AND INSTANT POT)
- SPICY LENTILS AND SPINACH (STOVE TOP AND INSTANT POT)
- SYN FREE SPICY SWEET POTATO AND LENTILS
- LENTIL BOLOGNESE
- BACON AND LENTIL SOUP
- ROASTED BUTTERNUT SQUASH AND LENTIL CURRY
- SPICY CARROT AND LENTIL SOUP
- LENTIL CHEDDAR BAKE
or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc
This recipe was originally created on 28 January 2017 and updated on the 9 September 2019
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This 4 ingredient quick lentil curry is simple, packed with flavour and ready in minutes in the Instant Pot This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly Stove Top - Add all ingredients to a saucepan and stir well. Bring to a boil and reduce heat. Add lid and simmer for approx 30 mins (until all liquid is almost absorbed and you have a creamy lentil curry). This recipe is suitable for freezing Do not screenshot or post recipe or content in full. Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. All images and content on Slimming Eats are copyright protected. Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
4 Ingredient Quick Lentil Curry (Instant Pot)
Ingredients
Instructions
Notes
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Nutrition Information:
Serving Size: 1 serving
Amount Per Serving:
Calories: 274Total Fat: 6.5gSaturated Fat: 4gCholesterol: 2.5mgSodium: 815mgCarbohydrates: 37.8gFiber: 1.6gSugar: 2.9gProtein: 14.6g
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Just made this tonight. Only had green lentils, so used those and cooked for 9 mins vs 8. It was amazing! Took about 3 mins to assemble and voila! Thanks for sharing.
I love how versatile lentils can be, they really can go into almost any savoury dish. The instant pot is a real lifesaver, when rushed for time too isn’t it?
Hi 🙂
If I half the ingredients for this recipe (only cooking for 2 and don’t have much freezer space) does this change the cooking times?
Thanks
Yes cooking time will be the same, enjoy!!
What’s a syn?
Hi Jessica, syns are part of the Slimming World program, you can read my review of the programme here: http://www.slimmingeats.com/blog/slimming-world-review – if not doing Slimming World you can just ignore that part 🙂
I love lentils as a base for a creamy curry paste, can this recipe accommodate chicken meat being added to it without harming the dieting intent?
Hi Matt, yes chicken would be fine, I often add some shredded cook chicken into this if I want some additional protein.
Can I substitute the Thai paste with an Indian paste?
I’ve been making your quick lentil curry for ages now and notice that you have changed the recipe slightly. Is there any particular reason?
Just wanted to say your site is my go to for SW friendly recipes. I have a folder full of them! There are lots of others out there but yours always taste much better. Thanks.
I’ve been making your quick lentil curry for ages now. I notice you have changed the recipe slightly and wondered if there was a reason for this.
Thanks for all the recipes. I’ve got.a folder full of them. Yours is my go to site for SW recipes. There are others but yours always have more taste!
I am constantly revisiting recipes and editing if I feel it can be improved. The changes are very small on this one. Enjoy 🙂
Thai green curry paste as opposed to red. Would it still work?
yes I don’t see why not, enjoy!!
In the picture of this recipe you have what I assume (and correct me if I am wrong) is plain boiled rice and some veg (looks like courgette?). I was wondering what the veg was and how it is cooked as it looks like there’s a seasoning on it. It looks great as a meal and would really like to make the curry with the sides pictured.
Hi Amy, I did respond to you, but looks like my comment did not post through for some reason. If you read the write up to the recipe. It gives details of what I served this with. I hope that helps.
Very delicious and super easy in the Instant Pot. I added four lumps of frozen spinach and some frozen Thai spices. Great that it is suitable to freeze as i will have meals ready in the freezer. I like the idea of serving with semi hard boiled eggs as a type of egg curry.
What a fantastic recipe! I made it last night & loved it. Thank you 🙂 Btw: I hope you make more vegan options.