Instant Pot Red Curry Lentils Food
30 MINUTE INSTANT POT RED LENTIL CURRY
Instant Pot Red Lentil Curry is lusciously creamy, full of fragrant curry, hearty greens, and silky coconut milk. Ready in 30 minutes, gluten free, and vegan!
Provided by Laurel
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Add everything, except the spinach and cilantro, to an electric pressure cooker. Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off. Once the timer beeps, let it naturally pressure release for 10 minutes.
- Vent and stir in the greens and cilantro. Let the greens sit for a minute to wilt. Serve and enjoy!
Nutrition Facts : ServingSize 1/4 recipe without rice or garnish, Calories 243 calories, Sugar 3g, Sodium 713mg, Fat 5g, SaturatedFat 4g, Carbohydrate 34g, Fiber a6g, Protein 15g
RED LENTILS CURRY (MASOOR DAL)
Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!
Provided by Meeta Arora
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and sauté for another 2 minutes.
- Add the lentils, water and stir well.
- (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
- Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
- After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Open the pot. Add the lime juice and stir the dal.
- Garnish with cilantro. Serve dal with roti, naan or rice.
Nutrition Facts : Calories 217 kcal, Carbohydrate 32 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 640 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving
EASY INSTANT POT RED LENTIL CURRY
This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Entree
Time 25m
Number Of Ingredients 15
Steps:
- Note: to avoid a burn warning from the Instant Pot it's important to measure accurately and stick closely to the recipe as written.
- Combine all ingredients in the Instant Pot and stir well (if using soy curls/TVP, these go in dry; no need to soak first). Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
- Carefully quick release the pressure. Stir, serve and enjoy!Lentil curry is great with potatoes, rice, or quinoa, plus your choice of cilantro, lime, avocado, and/or plain vegan yogurt.
Nutrition Facts : Calories 282 kcal, Fat 7 g, Carbohydrate 39 g, Protein 19 g, Fiber 17 g, Sugar 5 g, Sodium 638 mg, ServingSize 1 serving
INSTANT POT® RED THAI CURRY CHICKEN
Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.
Provided by Jessica DiPonziano
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g
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