We were heading out to paddleboard, and I wanted something warm and ready when we got back. With two of the kids gone for dinner, I was craving something cozy, a little spicy, and easy to throw in the Instant Pot. I also had red lentils to use—and I still had my almost 2-year-old with me. You can never go wrong with rice when there’s a toddler around—they usually love the taste (though I could do without the cleanup…). This Red Lentil Coconut Curry hit the spot for all of us.
Red Lentil Coconut Curry (Instant Pot)
This Red Lentil Coconut Curry (Instant Pot) is packed with plant-based protein, warming spices, and creamy richness—made easy using pantry staples and fresh produce. Red lentils cook quickly and break down into a comforting texture, while coconut milk and cashew butter bring extra creaminess. With simple ingredients like Yukon potatoes, bell peppers, tomatoes, and curry paste, this dish comes together quickly in the Instant Pot. Serve it over fluffy rice and garnish with lime and cilantro for a balanced, flavorful meal.
Equipment
- Instant Pot
Ingredients
For the Curry:
- 2 tsp yellow curry paste add more if desired
- 1–2 tsp fresh ginger finely grated
- ½ large sweet onion chopped
- 2 garlic cloves minced
- 1 red or orange bell pepper chopped
- 2 yukon gold potatoes chopped
- 2 tomatoes chopped
- 1 cup red lentils rinsed
- 1 tbsp cashew butter
- 16 oz vegetable broth about 2 cups
- 1 can full-fat coconut milk
- Salt and pepper to taste
- Optional: red pepper flakes or cayenne to taste
- Garnish: chopped cilantro + lime wedges
For the Rice:
- 2 cups Sona Masoori rice or any white rice
- 4 cups water
- Salt to taste
Instructions
Step 1: Cook the Rice (Instant Pot Method)
- Rinse the rice thoroughly under cold water until the water runs clear.
- Add rice, water, and a pinch of salt to the Instant Pot.
- Seal the lid and pressure cook on High for 5 minutes.
- Allow a natural release for 10 minutes, then open the lid and fluff the rice with a fork.
Step 2: Make the Red Lentil Coconut Curry (Instant Pot Method)
- Set Instant Pot to Sauté mode.
- Add chopped onion, garlic, ginger, and bell pepper to the pot with a splash of water to prevent sticking. Sauté for 3–5 minutes, or until onions are soft and translucent.
- Turn off Sauté mode. Add Yukon potatoes, tomatoes, lentils, curry paste, cashew butter, vegetable broth, and coconut milk. Season with salt and pepper.
- Stir to combine, then seal the lid and pressure cook on High for 5 minutes.
- Allow the pressure to naturally release, then open and stir.
- Taste and adjust seasonings. Add red pepper flakes or cayenne if desired for heat.
To Serve:
- Spoon curry over cooked rice. Top with chopped cilantro and a squeeze of lime. Serve hot and enjoy!
