- 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
- ¼ teaspoon red chili flakes
- 1 ½ cups green lentils
- 1 13.5 oz can full-fat coconut milk +optional extra; see ‘Tips’ above
- 1 ¼ 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!
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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