CURRY IN A HURRY

Curry in a Hurry image

This red lentil curry in a hurry is made in a multi-functional pressure cooker and is perfect for a quick and hearty vegetarian meal.

Provided by Garrett Griffin

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 11

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Ingredients

5 cups water
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can light coconut milk
2 cups red lentils
1 cup frozen chopped spinach
1 red onion, chopped
3 tablespoons tomato paste
2 tablespoons curry powder
3 cloves garlic, minced
2 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 teaspoon cayenne pepper

Steps:

Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 73.1 g, Fat 10.7 g, Fiber 33.4 g, Protein 29.5 g, SaturatedFat 5.5 g, Sodium 587.4 mg, Sugar 7.5 g

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