Low Syn Lentil Curry (Instant Pot and Stove Top recipe)

Dig into a bowl of this Delicious Low Syn Lentil Curry with the Coconut Milk

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

This amazing lentil curry is gluten free, dairy free and vegetarian friendly and is suitable for freezing

5.0 from 1 reviews

Low Syn Lentil Curry

 

Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - 2 syns per serving
Green/SP - 2 syns per serving
WW Smart Points - 3

Author: Slimming Eats

Serves: 4

Ingredients

• 1 onion
• 1 carrot
• 1 zucchini (courgette)
• 2 garlic cloves, crushed
• 1 tsp of grated ginger
• 2 red chilli’s, finely chopped
• 1 cup (240ml) of red lentils
• 3 cups (720ml) of chicken or vegetable stock
• 1 cup (240ml) of light coconut milk (8 syns)
• 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

Method

1. Add the onion to a food processor and blitz till finely chopped.
2. Spray a Large saucepan with olive oil spray. Add the onion and cumin seeds and fry for 3 mins.
3. Add the ginger, garlic and turmeric and fry for a further few mins.
4. Add the carrot and zucchini to the food processor and blitz till finely chopped
5. Add the carrot, zucchini, lentils, chilli's and spices to the pot and mix to coat.
6. 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
7. Top with some fresh chopped coriander and serve with your choice of sides.
8. Enjoy!!

Notes

NOTE: light coconut milk varies in syns, so be sure to check the syn value of the brand you use

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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

Nutrition Information

Serving size: 1 Calories: 133.4 Fat: 4.4g Saturated fat: 3.1g Carbohydrates: 18.2g Sugar: 1.7g Sodium: 762.1mg Fibre: 5.9g Protein: 7g Cholesterol: 3.8mg

3.5.3217

5.0 from 1 reviews

Instant Pot Low Syn Lentil Curry

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - 2 syns per serving
Green/SP - 2 syns per serving
WW Smart Points - 3

Author: Slimming Eats

Serves: 4

Ingredients

• 1 onion
• 1 carrot
• 1 zucchini (courgette)
• 2 garlic cloves, crushed
• 1 tsp of grated ginger
• 2 red chilli’s, finely chopped
• 1 cup (240ml) of red lentils
• 3.5 cups (840ml) of chicken or vegetable stock
• 1 cup (240ml) of light coconut milk (8 syns)
• 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

Method

1. Add onion to a mini food processor and pulse till finely chopped, remove
2. Add the carrot and zucchini to the food processor and pulse till finely chopped, remove
3. Turn on Instant Pot
4. Switch to saute mode
5. Spray with spray oil
6. Add the onion and cumin seeds and fry for 3 mins to soften onions.
7. Add in ginger, garlic and turmeric and stir to coat.
8. Add the carrot, zucchini, lentils, chilli and spice and mix.
9. Pour in the stock
10. Add lid
11. Switch valve to sealed
12. Set to high pressure 10 mins.
13. Once Instant Pot beeps to signal finished
14. Press cancel to switch off from keep warm mode
15. Allow a natural pressure release for 10 mins.
16. Remove lid
17. Switch to saute and stir through coconut milk until all mixed in
18. Serve with choice of sides and top with fresh chopped coriander

Notes

NOTE: light coconut milk varies in syns, so be sure to check the syn value of the brand you use

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

Nutrition Information

Serving size: 1 Calories: 133 Fat: 4.4 Saturated fat: 3.1 Carbohydrates: 18.2 Sugar: 1.7 Sodium: 762.1m Fibre: 5.9 Protein: 7 Cholesterol: 3.8mg

3.5.3217

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information: