Instant Pot Lemony Red Lentil & Chickpea Curry (Vegan, Gluten-Free)

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:

• super creamy

• healthy

• filling and comforting

• gluten-free and vegan

• not too spicy, not too sweet

• high in protein and fiber

• great as a leftover or stored in the freezer until ready to serve

• lovely when served with quinoa or rice

• 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

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Instant Pot Lemony Red Lentil & Chickpea Curry

by Kristen Wood | MOON and spoon and yum Jan-16-2019

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 comfort food!

Ingredients

• 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

Instructions

Press the 'Saute' button on your Instant Pot. Add your oil, onion, garlic, carrots, and ginger root to the pot. Saute (while stirring occasionally) for 5 minutes or until onions are looking translucent.Stir in curry powder, cumin seed and red chili flakes. Saute 1 minute longer. Press 'Cancel'.Pour in water, milk, chickpeas and lentils. Give a good stir. Put lid on, close valve and cook on Manual High Pressure for 15 minutes.Let the pressure release naturally for 10 minutes.Release any remaining steam, remove lid and stir in lemon juice and coconut sugar. Salt to taste before serving.Enjoy!

Details

Prep time:
0 hrs 0 mins

Cook time:
0 hrs 30 mins

Total time:
0 hrs 0 mins

Yield:
5 servings | 1 serving:

Calories: 590
Fat: 17g

Shop This Recipe:

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

Instant Pot

365 Everyday Value, Organic Red Lentils, 16 Ounce

Cherry

Frontier Seasoning Blends Indian Curry, 1.87-Ounce Bottle

Frontier COOP

Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 6)

Madhava

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