Instant Pot Lentil Curry With Spinach Food
INSTANT POT COCONUT SPINACH LENTIL CURRY
Instant Pot Coconut Spinach Lentil Curry - A scrumptious Vegan meal with lots of fiber and nutrients from both the lentils and spinach.
Provided by Dhwani
Categories Main Course Side Dish Soup
Time 30m
Number Of Ingredients 14
Steps:
- Wash brown lentil / Whole Masoor with water. Drain all the excess water and keep it aside.
- Turn on IP saute button. Now heat oil in an instant pot. Add cumin seeds and let it crackle.
- Add grated ginger and garlic. Saute for few seconds.
- Now add Chopped onion and tomatoes. Saute for a minute.
- Add salt, chili powder, turmeric powder and garam masala. Mix well.
- Then add water and brown lentils. Stir them.
- Close the lid and Turn off the IP.
- Press the manual button. Set the timer for 21 minutes under high pressure with pressure valve set to sealing.
- When cooking time is complete, let the pressure release naturally.
- When the pressure is fully released, the float valve will drop and the lid will unlock to open. Now it is safe to open the lid.
- Open the lid.
- Add Spinach and coconut milk. Stir it very well. Turn on the saute mode and cook for another 2 minutes.
- Instant Pot Coconut Spinach Lentil Curry is ready. Garnish it with some cilantro, Now all you need is some sliced onions on the side, a squirt of lime juice some!! And you are all set!! A healthy hearty meal is ready under 30 minutes!!
Nutrition Facts : Calories 334 kcal, Carbohydrate 37 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Sodium 139 mg, Fiber 17 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT GOLDEN LENTIL & SPINACH SOUP
A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!
Provided by Kare for Kitchen Treaty
Categories Main Course Soup
Time 35m
Number Of Ingredients 13
Steps:
- Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
- Add the lentils and pour in the broth. Stir.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
- The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
- Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
- Keeps in the refrigerator for about 3 days. Freezes well too!
Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g
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