Since we got our multicooker (ours is an Instant Pot), we’ve been experimenting so you don’t have to. At Mekhala, we’re always trying to figure out how to cut dinner prep time because less time over the stove means more time for the things you love. Unless you love standing over the stove, for those of us who don’t love standing over the stove, here’s tonight’s challenge – make dinner in 15 minutes flat with this quick and easy Instant Pot lentils recipe.
No Soak Dried Lentils Instant Pot Curry Recipe
(Serves 3-4)
Ingredients:
- 2 cups dried green/red/yellow lentils
- 1 cup chopped cauliflower
- 1.5 cups water
- 13.5oz/400ml coconut milk
- 13.5oz/400g tinned tomatoes
- 4 teaspoons Mekhala Organic Tikka Masala Paste
Method:
- To make this lentil coconut curry, add lentils, chopped cauliflower, tinned tomatoes, coconut milk, Mekhala Organic Tikka Masala Paste and water to your Instant Pot and mix through. Make sure the liquid is properly combined to avoid burning.
- Close and secure the lid, and set Pressure Cook at Hi for 8 minutes.
- When done, manually release the pressure.
- Garnish your Instant Pot curried lentils with fresh coriander and enjoy with steamed basmati rice.
Tips:
- Use coconut milk for a thinner curry, and cream if you like a rich thick curry.
- If you haven’t got a pressure cooker, you can use a heavy-bottomed pot (like a Dutch oven) instead. Double the amount of water, bring all the ingredients to a boil then turn heat down to a simmer with the lid on for 35 minutes. Remove the lid and simmer the coconut lentil curry further till the sauce thickens and the lentils are cooked through. Add more water if necessary.
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