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.
- 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?
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.
More Lentil Recipes
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Green Lentil Curry (Instant Pot + Stovetop)
- 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
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!
- 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!