Instant Pot Red Curry Lentils Recipe

If you’re searching for a comforting, hearty meal that’s both healthy and bursting with flavor, you’re going to want to try this Instant Pot Red Curry Lentils Recipe. I absolutely love how this dish comes together effortlessly in the Instant Pot, packing in spices, creaminess, and that perfect balance of heat. Whether you’re new to lentils or a seasoned fan, this recipe is a total game-changer and perfect for busy weeknights or anytime you crave something soul-satisfying.

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Ingredients You’ll Need

This recipe brings together pantry staples and bold spices that work beautifully in harmony. You’ll find the ingredient list straightforward, and I’ve thrown in some tips to make your shopping and prep a breeze.

• Brown lentils: They hold up well under pressure cooking and get perfectly tender without turning mushy.
• Onion: Adds that sweet, aromatic base—diced small so it melts right into the curry.
• Red curry paste: This is your main flavor star, so use a quality brand for the best depth and heat.
• Sugar: Optional, but it helps balance the spices and acidity from the tomato sauce.
• Garam masala: Adds a warm, earthy complexity that elevates the curry.
• Curry powder: Complements the red curry paste, enhancing the overall spiciness.
• Turmeric: A bright, earthy touch plus wonderful color.
• Garlic and ginger: These fresh aromatics pack a punch and brighten the dish immensely.
• Cayenne pepper: Just a few shakes to dial in some heat; you can always add more later!
• Water: To cook the lentils nicely in the Instant Pot.
• Tomato sauce: Provides acidity and richness to balance the creaminess.
• Coarse salt: Essential for bringing all the flavors together—adjust to your liking after cooking.
• Coconut milk: Stirred in at the end for that luscious, silky finish.
• Butter or ghee: Totally optional, but I love adding it to deepen the flavor and richness even more.
• Cilantro: Fresh garnish that adds brightness and color.
• Rice: A classic accompaniment that soaks up all the curry goodness.

Variations

This Instant Pot Red Curry Lentils Recipe is like a blank canvas you can paint with whatever flavors or ingredients you love. I often tweak it depending on what’s in my fridge or how adventurous I’m feeling—feel free to do the same!

• Add Vegetables: Sometimes I toss in chopped spinach, diced sweet potato, or bell peppers to sneak in some extra nutrients and texture.
• Make it Vegan: Simply skip the butter or ghee and use coconut oil or olive oil instead.
• Adjust Spice Levels: Playing with the amount of cayenne and curry paste helps me cater this dish from gentle warmth all the way up to fiery heat.
• Use Different Lentils: While brown lentils work best here, I’ve experimented with green lentils for a slightly firmer texture—just reduce the cook time slightly.

How to Make Instant Pot Red Curry Lentils Recipe

Step 1: Gather and Prep Your Ingredients

Start by rinsing your brown lentils under cold water until the water runs clear. Dice your onion finely and mince your garlic and ginger. This prep might seem simple, but it really sets the stage for a great curry. I like to keep everything within arm’s reach because once you turn on the Instant Pot, things move quickly!

Step 2: Dump Everything Into the Instant Pot

This is where the magic happens. Add the lentils, diced onion, red curry paste, sugar if using, garam masala, curry powder, turmeric, garlic, ginger, cayenne pepper, water, tomato sauce, and coarse salt all at once. Give it a quick stir just to mix the curry paste evenly, but no need to overdo it. Trust me, throwing it all in saves so much time and effort!

Step 3: Pressure Cook and Natural Release

Seal the Instant Pot lid and select the high-pressure setting. Set it for 15 minutes. Once the cooking cycle is complete, don’t rush—let the pressure release naturally for 10 minutes. I discovered this trick helps the lentils finish cooking gently and soak up all those fabulous spices without drying out or sticking to the bottom.

Step 4: Stir in Coconut Milk and Butter, Then Taste

After releasing any remaining pressure and opening the lid, stir in the creamy coconut milk and butter or ghee if using. This is when the dish really softens into a rich, silky comfort food. Taste it and add more salt or a pinch of cayenne if you want to punch up the flavors even more.

Step 5: Serve and Enjoy!

Spoon over steamed rice, garnish with fresh cilantro, and prepare to be amazed at how something so simple can taste spectacular. My family goes crazy for this one – it’s a total favorite for cozy dinners.

How to Serve Instant Pot Red Curry Lentils Recipe

Garnishes

I love finishing this with a generous handful of fresh cilantro—it adds that herbaceous pop that cuts through the richness. Sometimes I also sprinkle toasted pumpkin seeds for crunch or a squeeze of lime juice if I want to brighten things up even more.

Side Dishes

Of course, serving this with fluffy jasmine or basmati rice is classic and cozy, but I’ve also enjoyed it alongside warm naan bread or a simple cucumber salad to add cool freshness to the meal.

Creative Ways to Present

For dinner parties, I like to serve the red curry lentils in individual bowls topped with dollops of Greek yogurt and sliced green chilies for a pretty and flavorful touch. Or, try spooning it over roasted sweet potato halves as a colorful, nutrient-packed bowl meal.

Make Ahead and Storage

Storing Leftovers

This dish stores beautifully in airtight containers in the fridge for up to 4 days. I like to portion it out with rice for easy grab-and-go meals during the week.

Freezing

I usually freeze leftover curry in freezer-safe containers without rice to preserve texture. It keeps well for up to 3 months, making it perfect for meal prep or those nights when you don’t feel like cooking.

Reheating

To reheat, warm gently on the stovetop or microwave, adding a splash of water or coconut milk if it’s thickened too much. Stir occasionally and heat until steaming hot to enjoy that creamy consistency again.

FAQs

Final Thoughts

This Instant Pot Red Curry Lentils Recipe has become one of my absolute favorites—it’s the ultimate comfort food that checks all the boxes for flavor, nutrition, and ease. It’s truly satisfying and versatile, and I find myself coming back to it whenever I need a meal that feels like a warm hug. I hope you enjoy making it as much as my family and I do—it’s the kind of recipe you’ll want to keep on your Instant Pot rotation for sure!

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