Creamy Coconut Lentil Curry
Servings: 8
Calories: 388kcal
Ingredients
- 3 cups green lentils
- 1 large onion, diced
- 2 tbsp coconut oil
- 4 carrots, diced
- Small head of cauliflower, chopped
- 1 tbsp cumin seeds and coriander seeds
- 1 head of garlic, chopped (10–12 cloves)
- 2 tbsp ginger, chopped
- 1 28-ounce-can crushed tomatoes
- 2 tbsp fresh turmeric, chopped
- 1 cube rapunzel bullion
- 2 tbsp sea salt
- 2 tbsp onion powder
- 32 oz vegetable stock
- 4 tbsp curry powder
- 1 can coconut milk
- 5 oz spinach
- 1 cup cilantro
- 1 cup white or brown rice
- 1-2 tsp cayenne powder optional
Instructions
- Put the coconut oil in the Instant Pot and set on Saute. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds.
- Add the garlic to the pot and let it brown, about 2 minutes. Add chopped onion and let it cook. When the Saute program is done, add all the ingredients. If you need more water you can add it, but don’t make it too watery. Set the Instant Pot on Pressure Cook for 20 min.
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Serve over rice.
Nutrition
Calories: 388kcal | Carbohydrates: 47g | Protein: 20g | Fat: 15g | Saturated Fat: 12g | Sodium: 2226mg | Potassium: 925mg | Fiber: 22g | Sugar: 3g | Vitamin A: 2095IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 8mg