This super creamy, filling and healthy pressure cooker curry dish is made with chickpeas, red lentils, a tasty blend of Indian spices and a splash of lemon juice. It makes for some easy and delicious gluten-free vegan comfort food!
I think I’ve mentioned more than a few times now just how much I love making a good curry in my Instant Pot. Now, why? Curry seems to just come out perfectly creamy and tender in a pressure cooker, and it is just so darn EASY.
This particular curry is ridiculously silky and creamy and pairs extraordinarily well with some fluffy quinoa (if I must say so myself). It has a hint of spiciness which can be easily adjusted by increasing or decreasing the red chili flakes. And, it makes for some excellent leftovers and also freezes quite well!
This Instant Pot Red Lentil and Chickpea Lemon Curry is:
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super creamy
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healthy
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filling and comforting
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gluten-free and vegan
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not too spicy, not too sweet
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high in protein and fiber
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great as a leftover or stored in the freezer until ready to serve
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lovely when served with quinoa or rice
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super DELICIOUS
All in all, this comforting Indian dish makes for one easy, healthy and tasty pressure cooker meal to serve alongside your favorite grains. Enjoy! xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, finely chopped
- 1/2 tablespoon fresh ginger root, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin seed
- 1/4 teaspoon red chili flakes
- 2 cups water
- 1 cup almond or coconut milk
- 2 cups pre-cooked or canned chickpeas
- 1 cup dry red lentils
- 3 tablespoons fresh lemon juice
- 1 tablespoon coconut sugar
- sea salt, to taste
Prep time:
Cook time:
Total time:
Yield:
5 servings | 1 serving:
Fat: 17g
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Elaz says
Is it safe to assume the coconut milk would be that the kind that usually comes in a refrigerated carton or aseptic box (like almond milk) rather than the richer/fattier kind of coconut milk that comes in a can?
Kristen Wood says
Hi Elaz - yes, you are correct, though both will work with this recipe! 🙂
Chris says
How would you adapt this to use dried chickpeas.? Since you are already using the InstantPot...
Kristen Wood says
Hi Chris! Great question! You would add 1/2 cup dried chickpeas and simply cook for 35 minutes instead of 15! I hope this helps. 🙂
Elaz says
I was also wondering about using dried chickpeas. Thanks for providing the quantity and time increase. Would you need to add additional water if making this with dried chickpeas since they absorb a fair amount of liquid? If so, how much more water/liquid? Thanks!
Kristen Wood says
Hi Elaz - no other adjustments are necessary! The 3 cups of liquid are enough for 1/2 cup dried legumes. I hope you enjoy! 🙂
Chris says
Thank you!
Robin says
I don't understand what went wrong, but when I opened the instapot it was super watery. Have I done something wrong?
Kristen Wood says
Hmm, it shouldn't be very watery. Are you certain you used high pressure rather the low pressure?