This super creamy, filling and healthy Instant Pot lentil chickpea 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!
Why You Will Love This Recipe
- super creamy
- 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 (I like this Instant Pot Basmati 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.
You Might Also Like
Instant Pot Lentil Chickpea Curry
- 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 chickpeas canned or pre-cooked
- 1 cup red lentils dry/uncooked
- 3 tablespoons lemon juice
- 1 tablespoon coconut sugar
- sea salt to taste
- 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.