Instant Pot Brown Lentil Curry– Curried Lentils made in the instant pot with French brown lentils, Butternut Squash and Coconut milk.
This Brown Lentil Stew is uber comforting and nutritious which the whole family can eat.It doubles easily, so you can make a huge batch and freeze if you wish.
It goes with everything under the sun!You could eat it however you want, over rice or polenta or as it is.Most ingredients are easily available and substitutable so you wont have trouble with that.
Ingredients for instant pot lentil stew
Dried Brown Lentils– also called french or Puy lentils.You can substitute them with green or red lentils too but French lentils hold their shape better and have a bite to them.
Butternut Squash– Use any vegetable available to you. Zucchini, Spinach, Chayote Squash, frozen peas & frozen corn are good substitutions.
Curry Powder– Use any store bought curry powder or make your own- 2 part coriander powder,1 part turmeric,1/2 part paprika,1 part Cumin powder.
Coconut Milk– You can use dairy cream if you cant find coconut milk
Onion– Any kind of onion would do- red,yellow ot white
Tomato Puree– if you can’t find tomato puree, use double the amount of diced tomatoes.
How to make Instant Pot Brown Lentil Curry
This is a dump it all kind of recipe.Here are the detailed instructions
Wash your lentils under water.Peel and cut the butternut squash into 1 inch pieces.Chop up the onion and the garlic.
Close the lid and select PRESSURE COOK for 8 minutes with the pressure valve sealed.The pressure cooker will take 12-15 minutes to come to pressure after which it will cook for 8 minutes.
The lentil will hold texture and bite with 8 minutes of pressure cooking.If you like your lentil softer, increase the time to 10 minutes.
Let the pressure release naturally(on its own) for 10 minutes.This is especially recommended when cooking with large amount of liquid and frothing ingredients.
Quick release after and open the lid.Add coconut milk,Give it a good mix and enjoy over rice,grits or polenta or by itself.
More Instant Pot Lentil Recipes
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- Add Butternut Squash, lentils, Onion,Garlic Tomato Puree, Salt,Curry Powder and water to the instant pot.
- Close the lid, select PRESSURE COOK/MANUAL for 8 minutes* with the pressure valved in SEALED position.
- After the time is over, let the pressure release naturally for 10 minutes.Quick Release after that.
- Open the pot, stir in the coconut milk.
- Garnish with cilantro, serve hot!