Instant Pot Red Curry Lentils Recipe

If you’re craving something hearty, comforting, and bursting with flavor, you’re in for a treat. This Instant Pot Red Curry Lentils Recipe is honestly one of my favorite no-fuss meals to whip up, especially on busy weeknights. It’s creamy, spicy, and so satisfying, plus it comes together with barely any hands-on time thanks to the Instant Pot magic. Stick with me, and I’ll walk you through all the tips and tricks to get it just right!

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Ingredients You’ll Need

The magic of this Instant Pot Red Curry Lentils Recipe is how these simple, wholesome ingredients come together to create something truly special. Grab quality curry paste and fresh aromatics for that authentic, deep flavor.

• Brown lentils: They hold up well during pressure cooking and absorb spices beautifully.
• Onion: Adds sweetness and depth when diced finely.
• Red curry paste: Look for a good quality brand—this packs the curry’s signature heat and flavor punch.
• Sugar (optional): Balances the spice if needed; I usually add just a smidge.
• Garam masala: An Indian spice blend that brings warmth and complexity.
• Curry powder: Enhances the overall curry profile.
• Turmeric: Adds earthiness and a gorgeous golden color.
• Garlic: Fresh and minced gives the best pungency.
• Ginger: Just the right amount of zing, freshly grated makes all the difference.
• Cayenne pepper: For a little extra kick—adjust to your heat preference.
• Water: The cooking liquid to soften the lentils perfectly.
• Tomato sauce: Adds acidity and body to the curry.
• Coarse salt: Don’t skip this; seasoning makes the flavors pop.
• Coconut milk: Stirred in last for that rich creaminess.
• Butter or ghee (optional): A little fat to round out the flavors and add silkiness.
• Cilantro: For a fresh herbaceous finish on top.
• Rice: To serve—essential for soaking up every bit of the curry.

Variations

I love how versatile this Instant Pot Red Curry Lentils Recipe is—you can easily tweak it to suit your tastes or whatever ingredients you have on hand. It’s totally forgiving, so don’t hesitate to experiment!

• Add Veggies: I often toss in chopped spinach or diced sweet potatoes at the end for extra nutrition and texture.
• Make it Vegan: Skip the butter or ghee, and use coconut oil instead. Still creamy and rich!
• Adjust the Heat: If you prefer it milder, reduce the cayenne or curry paste; for fiery lovers, double them up.
• Use Different Lentils: Red lentils cook faster but get mushier, so adjust pressure time if you swap them in.

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—this gets rid of any dust and helps them cook evenly. Dice the onion, mince garlic and ginger, and get your spices ready. Having everything prepped before you start is a game-changer when cooking with an Instant Pot.

Step 2: Combine Everything in the Instant Pot

Dump all the ingredients except coconut milk and butter into the Instant Pot. Give them a good stir to mix the red curry paste evenly throughout. This is where I like to double-check that I’ve added enough salt—it really wakes up the flavors!

Step 3: Pressure Cook

Seal the lid and set the Instant Pot to high pressure for 15 minutes. While it’s doing its thing, you can prep your rice or start tidying up the kitchen. Once the timer’s done, let it naturally release pressure for about 10 minutes—this step prevents splattering and keeps the lentils perfectly tender.

Step 4: Stir in Coconut Milk and Butter

After releasing the rest of the pressure and opening the pot, stir in the coconut milk and butter or ghee. This adds that dreamy creaminess. Taste and adjust seasoning—sometimes I add a pinch more salt or a bit more sugar to balance out the tartness of the tomato sauce.

Step 5: Serve and Enjoy

Ladle the curry over steaming rice, sprinkle chopped cilantro on top, and get ready to dig into a bowl of pure comfort. My family goes crazy for this one, and I bet you will, too!

How to Serve Instant Pot Red Curry Lentils Recipe

Garnishes

I’m a huge fan of fresh cilantro sprinkled on top—its bright, citrusy notes cut through the richness beautifully. Sometimes I add a squeeze of lime juice or a few sliced green chilies if I want a little extra punch.

Side Dishes

Serving this curry with steamed jasmine or basmati rice is my go-to, but I’ve also paired it with warm naan or crusty bread to soak up all that luscious sauce. Roasted or sautéed greens like spinach or kale make a great veggie side.

Creative Ways to Present

For a special dinner, I like serving the curry in little bowls with a dollop of cooling yogurt on top and some toasted coconut flakes for texture. It makes the experience feel a bit more elevated and festive.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 4 days. I always let it cool to room temperature before sealing to keep flavors fresh and texture intact.

Freezing

This lentil curry freezes like a dream. Portion it out into freezer-safe containers, and it’ll last for about 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce. Microwave works fine, but stirring halfway through keeps it creamy and evenly warm.

FAQs

Final Thoughts

I’ve made this Instant Pot Red Curry Lentils Recipe so many times, and it never fails to impress—whether it’s a quick weeknight meal or a cozy weekend dinner. It’s one of those recipes I keep coming back to because it checks all the boxes: easy, flavorful, comforting, and healthy. If you give it a try, don’t forget to top it with lots of cilantro and enjoy every spoonful. Trust me, once you taste this, it might just become a staple in your kitchen, too!

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