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Instant Pot Lentil Chickpea Curry
This super creamy Instant Pot lentil Chickpea Curry recipe is made with chickpeas, red lentils, spices and a splash of lemon juice. Vegan.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Entrées, Main Course
Cuisine:
Indian
Diet:
Gluten Free, Vegan
Servings:
5
people
Calories:
303
kcal
Author:
Kristen Wood
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
chickpeas
canned or pre-cooked
1
cup
red lentils
dry/uncooked
3
tablespoons
lemon juice
1
tablespoon
coconut sugar
sea salt
to taste
US Customary
-
Metric
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!
Notes
Also see:
Zucchini Curry
.
Nutrition
Serving:
1
serving
|
Calories:
303
kcal
|
Carbohydrates:
49
g
|
Protein:
16
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
103
mg
|
Potassium:
692
mg
|
Fiber:
18
g
|
Sugar:
8
g
|
Vitamin A:
4156
IU
|
Vitamin C:
10
mg
|
Calcium:
142
mg
|
Iron:
5
mg