Lentil Curry Recipe (Stove or Instant Pot)
This simple lentil curry, infused with a blend of curry powder, garam masala, and an array of spices, is an ideal vegetarian centerpiece when served atop fluffy white rice or cauliflower rice. It also makes a delightful accompaniment to coconut chicken curry.
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Ingredients
- 1/8 teaspoon cumin seeds
- 1 medium yellow onion
- 1 tablespoon minced garlic
- 1 cup dried red lentils
- 4 cups water
- chopped fresh cilantro leaves
- fresh lime wedges
- 2 Roma
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon minced fresh ginger
Instructions
- 1
Activate the Sauté function on your Instant Pot or multicooker.
- 2
Add the cumin seeds to the inner pot and toast them until they release their aroma and turn a golden brown, which should take around 1 minute. Next, incorporate the tomatoes, diced onion, minced garlic, garam masala, curry powder, coriander, salt, and grated ginger. Sauté the mixture, stirring occasionally, for 5 minutes.
- 3
Mix in the lentils along with 4 cups of water.
- 4
Lock the lid in place and set the pot to pressure cook for 20 minutes, then let the pressure decrease naturally.
- 5
In the meantime, heat a large pot over medium-high heat on the stovetop.
- 6
Add the cumin seeds to the hot pot and toast them until fragrant and slightly browned, about 1 minute. Follow this by adding the tomatoes, onion, and garlic.
- 7
Stir in the garam masala, curry powder, coriander, salt, and ginger. Allow this to cook, stirring occasionally, for 5 minutes.
- 8
Add the lentils and 4 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes, or until the lentils are soft and fully cooked.
- 9
Serve the lentil curry over a bed of rice or cauliflower rice, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Information
Notes & Tips
- Store any left- overs in an airtight container in the refrigerator for up to a week, or freeze for up to a month. The curry is even more delicious the next day!