Green Lentil Curry (Instant Pot + Stovetop)

This Vegan Green Lentil Curry recipe can be in an Instant Pot pressure cooker or on the stovetop for one quick, easy, healthy and delicious Indian inspired dish!

A good curry is my kind of comfort food, and my go-to when I do not feel like cooking very much. Throw a few flavorful ingredients together, and you can have one healthy and delicious meal ready to enjoy right away or have on hand to enjoy throughout the week. It’s a win all around, and this delightful green lentil coconut curry is no exception.

Recipe Features

• Super easy to make.
• Bursting with big flavors, and delightful textures.
• Packed with protein and fiber.
• Great enjoyed right away, or meal prepped for some excellent leftovers.
• Gluten-free, vegan, dairy-free, soy-free, nut-free, refined sugar-free.

What Ingredients are Needed to Make Green Lentil Curry?

• Oil.
• Onion.
• A special spice blend.
• Green lentils.
• Coconut milk.
• Coconut sugar.
• Apple cider vinegar.

How-to Make Instant Pot Lentil Curry – Step by Step

Top Tips for Making Green Lentil Curry

Can I use brown lentils instead of green lentils?

Yes. No further adjustments necessary.

• The coconut sugar can be replaced with any sweetener of your choosing.
• For a sugar-free lentil curry, we love this sugar-free sweetener.
• Thrive Market makes my absolute favorite canned coconut milk.
• Vinegar can be replaced with lemon juice if you would prefer.
• If you prefer a creamier and wetter curry (more like a dal), stir in 1/2 cup-1 cup more of coconut milk at the very end right before serving.

How Do I Serve Green Lentil Curry?

• On its own.
• Whip up some Instant Pot brown rice.
• Alongside millet or quinoa.
• Alongside naan bread.
• As a baked potato topping.
• With onion samosas.

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Green Lentil Curry (Instant Pot + Stovetop)

This Vegan Green Lentil Curry recipe can be in an Instant Pot pressure cooker or on the stovetop for one quick, easy, healthy and delicious Indian inspired dish!

4.60 from 5 votes

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Course: Entrées, Instant Pot, Sides, Vegan

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Instant Pot coming to pressure time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Kristen Wood

1x2x3x

Ingredients

US CustomaryMetric

• 1 tablespoon coconut oil
• 1 red onion chopped
• 1 tablespoon yellow curry powder
• 1 tablespoon coconut sugar
• 2 teaspoons ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon red chili flakes
• 1 1/2 cups green lentils
• 1 13.5 oz can full-fat coconut milk +optional extra; see ‘Tips’ above
• 1 1/4 cup water
• 1 tablespoon apple cider vinegar
• sea salt or pink salt to taste

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Instructions

Instant Pot Instructions

• Set your Instant Pot to saute mode. Add oil and chopped onion. Saute for 5 minutes.
• Add spices (curry through red chili flakes). Stir. Let saute for 2 minutes.
• Add lentils and coconut milk. Stir.
• Add water. Stir.
• Place lid on, set valve to sealing. Cook on manual high pressure for 10 minutes.
• Let pressure release naturally for 10 minutes.
• Press cancel, release steam and remove lid.
• Stir in vinegar. Salt to taste.
• Optionally (see ‘Tips’ section above in post), stir in extra coconut milk.
• Serve and enjoy!

Stovetop Instructions

• In a large pot over medium heat, add oil and onion. Saute for five minutes.
• Add spices (curry through red chili flakes). Stir and let cook for 2 minutes.
• Add lentils, milk and 2 ½ cups of water.
• Bring to a boil, cover, turn heat down to a simmer. Let simmer for 45 minutes or until lentils are tender and most of the liquid has been reduced.
• Stir in vinegar. Salt to taste. Optionally, stir in extra coconut milk (see ‘Tips’ section above in post).
• Serve and enjoy!

Notes

Please refer to the post above for valuable information!

Also see our: Cauliflower Rice Curry.

You might also like Vegetarian Instant Pot Recipes and Vegetarian Indian Food Recipes.

You might like: How to Sprout Lentils.

Also see: Zucchini Curry.

Nutrition

Serving: 1bowl | Calories: 616kcal | Carbohydrates: 67g | Protein: 26g | Fat: 29g | Saturated Fat: 25g | Sodium: 36mg | Potassium: 1225mg | Fiber: 31g | Sugar: 9g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 10mg

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