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. 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)
- 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 Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc
This recipe was originally created on 28 January 2017 and updated on the 9 September 2019
Let's Connect!!
Find me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, come and follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES.
You can also subscribe to Slimming Eats so that you never miss any new updates.
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM
See the handy Pinterest image below if you wish to pin this for later 🙂
Recipe Card
4 Ingredient Quick Lentil Curry (Instant Pot)
This 4 ingredient quick lentil curry is simple, packed with flavour and ready in minutes in the Instant Pot
Ingredients
- 2 cups (360g) of dried red lentils
- 3 tbs of Thai red curry paste
- 4.3 cups (1 litre) of vegetable or chicken stock
- 1 cup (240ml) of coconut milk
- freshly chopped coriander (optional)
- salt and black pepper to season
Instructions
- Add the lentils, stock and red Thai curry paste to the instant pot.
- Stir well
- Add lid, close valve (if not self sealing) and set to manual High pressure for 5 mins
- Once it finishes cooking, do a quick release of all the pressure, by opening the valve.
- Set to saute mode, stir in the coconut milk and heat until all combined and creamy.
- Taste and season with salt and black pepper as desired.
- Top with fresh chopped coriander (optional) and serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
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.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Serving Size 1 servingAmount Per Serving Calories 274Total Fat 6.5gSaturated Fat 4gCholesterol 2.5mgSodium 815mgCarbohydrates 37.8gFiber 1.6gSugar 2.9gProtein 14.6g
Tanya Landry says
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.
Shevy (Slimming Eats) says
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?
Kirsty says
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
Shevy (Slimming Eats) says
Yes cooking time will be the same, enjoy!!
Jessica says
What's a syn?
Shevy (Slimming Eats) says
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 🙂
Matt says
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?
Shevy (Slimming Eats) says
Hi Matt, yes chicken would be fine, I often add some shredded cook chicken into this if I want some additional protein.
Jackie says
Can I substitute the Thai paste with an Indian paste?
Wendy says
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.
Wendy Vaughan says
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!
Shevy (Slimming Eats) says
I am constantly revisiting recipes and editing if I feel it can be improved. The changes are very small on this one. Enjoy 🙂
Maria Huntley says
Thai green curry paste as opposed to red. Would it still work?
Shevy (Slimming Eats) says
yes I don't see why not, enjoy!!
Amy says
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.
Siobhan (Slimming Eats) says
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.
Susan P says
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.
Tracey says
What a fantastic recipe! I made it last night & loved it. Thank you 🙂 Btw: I hope you make more vegan options.
Karen says
Hi, can I use reduced coconut milk instead of coconut milk as in the full fat one?
Thanks
Siobhan (Slimming Eats) says
yes you can, it will just be less creamy.
Kathy says
Hi Siobhan,
Why has the Stove Top version been taken off the recipe instructions?
Thanks
Siobhan (Slimming Eats) says
This one has always been instant pot only. Think you are looking for this recipe instead https://www.slimmingeats.com/blog/lentil-curry
If you would like to make this recipe on the stove top you can simmer for approx 30 mins on the stove until lentils are cooked.