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Can you believe you can make this deliciously savory and fragrant red lentil curry dish in just 15 minutes?! It's true. Simply load a pressure cooker up with some coconut milk, chopped tomatoes, red lentils, and some seasoning, and then set up your plate for some good eating. Yum!

Pressure-Cooker Red Lentil Curry [Vegan]

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Serves

1-2

Cooking Time

15

Ingredients You Need for Pressure-Cooker Red Lentil Curry [Vegan]

  • 1 13.5-ounce can of light coconut milk
  • 1 14.5-ounce can crushed or chopped tomatoes
  • 2 cups of dry red lentils
  • 3 tablespoons of tomato paste
  • 1/2 of 1 onion, diced
  • 4 garlic cloves, minced
  • 1 chunk of fresh ginger, peeled and minced
  • 2 teaspoons of vegetable broth
  • 2 1/2 tablespoons of curry powder
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne
  • 1 cup fresh spinach, chopped

How to Prepare Pressure-Cooker Red Lentil Curry [Vegan]

  1. On the stove or in a pressure cooker on sauté setting, dry sauté the onions, garlic, and ginger without oil for 2-4 minutes.
  2. Proceed to add the remaining ingredients withholding the spinach until the curry is done cooking.
  3. Place the lid securely on and close the venting spout. Press the manual button and set the timer for 15 minutes.Once the pressure builds, the pressure cooker will begin cooking process.
  4. Once completed, let the cooker naturally release for an additional 10 minutes or so. Remove the lid and add your spinach. Stir around to wilt.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Robin

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Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.

Comments

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  1. In addition to leaving out five cups of water, this recipe changes the 2 teaspoons of better than bouillon base in the original to 2 tsp of vegetable stock. In other words, the original essentially calls for 2 CUPS of stock and 3 cups of water. I’m so glad I have enough experience with the pressure cooker to have noticed there wasn’t enough liquid and read the comments before proceeding. My advice is to go to the recipe linked to above so the site with the correct one gets the clicks rather than this ripped off version that will ruin your dinner if followed as written.

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