Dig into a bowl of this Delicious Creamy Lentil Curry with the Coconut Milk that can be perfectly cooked stove top or in a pressure cooker.
I love lentils, they are budget friendly, great source of protein and can be used for a variety of different recipes.
I also keep a bag of red lentils in my pantry, along with green and brown lentils. Red lentils are great in soups and dhal type curries, while the green and brown varieties have more of a bite and are fabulous in place of ground meat like this Sweet Potato and Lentil Chilli, Lentil Bolognese and Lentil Shepherds Pie
This lentil curry is so easy to make and won’t break the budget, most of the ingredients are ones you pretty much always have stocked up in the pantry. It’s packed full of flavour.
Do you own an Instant Pot ? Then this can also be cooked in an Instant Pot as well as stove top.
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. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
Check out my other: Instant Pot Recipes
Click here to read more about the instant pot on Amazon
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This amazing lentil curry is gluten free, dairy free and vegetarian friendly and is suitable for freezing
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Lentil Curry (Pressure Cooker and Stove Top)
Delicious creamy coconut red lentil curry - perfect cooked stove top or in a pressure cooker
Ingredients
- 1 onion
- 1 carrot
- 1 zucchini (courgette)
- 2 garlic cloves, crushed
- 1 tsp of grated ginger
- 2 red chillies, finely chopped
- 1 cup (180g) of red lentils
- 3 cups (720ml) of chicken or vegetable stock
- 1 cup (240ml) of lite coconut milk
- 1 tsp of cumin seeds
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 2 bay leaves
- fresh coriander
- Olive oil spray
Instructions
Stove Top:
- Add the onion to a food processor and blitz till finely chopped.
- Spray a Large saucepan with olive oil spray. Add the onion and cumin seeds and fry for 3 mins.
- Add the ginger, garlic and turmeric and fry for a further few mins.
- Add the carrot and zucchini to the food processor and blitz till finely chopped
- Add the carrot, zucchini, lentils, chili, spices and bay leaves to the pot and mix to coat.
- Pour in the stock, bring to a boil, then reduce heat, and simmer for approx 30 mins, until most of liquid is absorbed, stir through coconut milk till heated
- Top with some fresh chopped coriander and serve with your choice of sides.
- Enjoy!!
Pressure Cooker:
- Follow step 1 above
- Set to saute mode, once hot, spray with olive oil spray, Add the onion and cumin seeds and fry for 3 mins.
- Add the ginger, garlic and turmeric and fry for a further few mins.
- Add the carrot and zucchini to the food processor and blitz till finely chopped
- Add the carrot, zucchini, lentils, chili, spices and bay leaves to the pot and mix to coat.
- Pour in the stock
- 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 details about recipe:
- WW Personal Points: add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
- Vegetarian friendly - use vegetable stock
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Nutrition Information
Yield 6 Serving Size 1 SERVINGAmount Per Serving Calories 208Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 40mgSodium 232mgCarbohydrates 13gFiber 4gSugar 3gProtein 15g
Nutritional information and valuesetc are 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 always advised that you calculate by the ingredients you use.
frugalfifer says
looks really tasty, will be trying it soon.
Sharon Langdale says
Got an Instant Pot for Mother’s Day and gave this recipe a go to try it out. The curry is delicious and I’m really pleased with my new present. I can’t wait to try some more of your recipes in it.
Wendy says
I haven’t cooked with lentils before, Do you use dry lentils or jars ? What would the measurements be for both please?
Thank you?
Shevy (Slimming Eats) says
it is dry lentils for this recipe. Enjoy
Morgan says
Is it dried red chili’s or regular?
Siobhan (Slimming Eats) says
fresh, but use dried if that is all you have 🙂
Vanessa says
My daughter sent me the link to this recipe as I love lentils and happen to have all these ingredients on hand. Definitely making it this week.