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:
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
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.
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- 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
5 servings | 1 serving:
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