Can I use frozen vegetables?

Absolutely, Frozen carrots, peppers, or even spinach work great. Just add them straight from the freezer - no need to thaw. They'll cook perfectly under pressure.

Is this curry very spicy?

Not at all, The curry powder gives warmth rather than heat. If you want more kick, add a pinch of cayenne or red pepper flakes when sautéing the spices. For more ideas on heat, see what are some good spicy foods .

Can I double the recipe?

Yes, but don't fill your Instant Pot more than halfway. The lentils expand as they cook! For bigger batches, I recommend cooking two separate pots.

What if my lentils are still hard?

No worries - just pop the lid back on and pressure cook for another 2-3 minutes. Older lentils sometimes need extra time.

Can I make this without coconut milk?

Sure, Swap in cashew cream or even Greek yogurt (for non-vegans). The texture will be different, but still delicious.

30-Minute Instant Pot Lentil Curry That Fools Everyone -

Name: 30-Minute Instant Pot Lentil Curry That Fools Everyone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup dried lentils; 1 onion, diced; 2 carrots, chopped; 1 bell pepper, diced; 3 cloves garlic, minced; 1 tbsp ginger, grated; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1 tsp salt; 2 cups vegetable broth; 2 tbsp olive oil

30-Minute Instant Pot Lentil Curry That Fools Everyone

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A quick and easy Instant Pot lentil and vegetable curry that’s packed with flavor and nutrients. Perfect for a healthy weeknight dinner.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Pressure Cooking
Cuisine: Indian
Diet: Vegan

Ingredients

Scale

1 cup dried lentils
1 onion, diced
2 carrots, chopped
1 bell pepper, diced
3 cloves garlic, minced
1 tbsp ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp salt
2 cups vegetable broth
2 tbsp olive oil

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Instructions

Set the Instant Pot to sauté mode and heat the olive oil.
Add onion, carrots, and bell pepper. Sauté for 3-4 minutes.
Stir in garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute.
Add lentils, diced tomatoes, coconut milk, vegetable broth, and salt. Stir well.
Close the lid and set to high pressure for 10 minutes.
Once done, let the pressure release naturally for 10 minutes, then quick release.
Stir and serve hot with rice or naan.

Notes

Rinse lentils before cooking to remove any debris.
Adjust spice levels to your preference.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/instant-pot-lentil-curry/