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Instant Pot Lentil and Cauliflower Curry

This delicious Indian lentil curry is a nutritious and flavorful vegetarian (and vegan, and gluten-free) dish that’s super easy and makes amazing leftovers. It also freezes really well and will last in the freezer for up to 6 months!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Servings: 10 servings
Calories: 114kcal

Ingredients

Instructions

  • Turn the Instant Pot to Saute mode - normal heat.
  • Add the olive oil, onions, garlic, and ginger and saute 3-4 minutes until slightly caramelized
  • Add the spices (cumin through mustard seeds; or cayenne if using) and saute another 1-2 minutes. Then hit the "cancel" button.
  • Add the red lentils through coconut sugar. Cover the Instant Pot with the lid, and close the pressure valve. Press the 'Pressure Cook' button and make sure it's on high pressure. Set the timer to 20 minutes.
  • Natural release, then open the Instant Pot and stir everything to combine. Top with cilantro or green onions before serving.

Notes

If you don't have an Instant Pot:
  1. Heat a large stock pot over medium heat on the stove.
  2. Add the olive oil, onions, garlic, and ginger and saute 3-4 minutes until slightly caramelized.
  3. Add the spices (cumin through mustard seeds; or cayenne if using) and saute another 1-2 minutes.
  4. Add the red lentils through coconut sugar, and bring to a boil. Once boiling, reduce the heat to simmer and cover the pot. Simmer for up to 1 hour (stirring every 10 minutes or so) or until all of the lentils are completely cooked and the ingredients are combined.
  5. Top with cilantro or green onions before serving.

Nutrition

Calories: 114kcal | Carbohydrates: 18g | Protein: 7.9g | Fat: 1.7g | Saturated Fat: 0.2g | Sodium: 602mg | Fiber: 7.4g | Sugar: 2.8g