Easy Lentil Curry Stew - Instant Pot

I bought an instant pot a few weeks ago and have not yet tried to make a recipe with it, but I have heard it is a quick, easy, versatile cooking appliance! After making this curry I definitely know what all the hype is about. I was able to make a curry in less than 30 minutes, which normally takes at least 40-45 minutes to simmer, making it perfect for quick dinners when you are in a rush or don't want to spend lots of time cooking. There are so many setting options to use whether it be to sauté like a normal pan, slow cook, or pressure cook. The curry turned out perfectly with the instant pot and I will definitely be using it again!

Though, you do not have to use an instant pot to make this delicious curry! Normal slow cookers or just a pot on your stove will work just fine. I have left the modifications in the directions. This curry is creamy, hearty, healthy and filling and perfect for any occasion. It is perfect for meal-prep for the week and to store in the freezer for quick meals. Also, you can add whatever vegetable you would like to your taste, I just used what I had in my kitchen. Broccoli, cauliflower, spinach, mushrooms are just some options, but you would just have to be considerate of how long you cook them so they do not over-cook. Protein sources can also be modified if you do not like lentils, chickpeas are a great option or vegan meats like chick'un. Feel free to make this recipe your own that will be enjoyable for everyone!

Lentil Curry Stew (8-10 servings)

Ingredients:

- 1 large white onion, small diced

- 3 cloves of garlic, minced

- 2 medium sweet potatoes, peeled and chopped into bite-sized pieces

- 5-6 small carrots, peeled and chopped

- 1 large bell pepper, chopped

- 2 tbsp mild curry powder

- 1 tbsp turmeric

- 1/2 tbsp ground ginger

- 1 can of diced tomatoes (28 fl oz)

- 1 can coconut milk (400 ml)

- 3 tsp coconut sugar, white or brown sugar works as well

- 2 cups of red lentils

- 1 + 1/2 cups of water

- salt and pepper to taste

- cooked rice (white, brown, basmati) - cook according to # of people and package instructions

Directions:

1. Prepare the vegetables listed in the ingredients above (onion, garlic, sweet potato, carrot and pepper).

2. If using an instant pot, turn it on "sauté" setting and add 1tbsp olive oil. If not, place a large pot on the stove on medium heat and add the olive oil.

3. Add the onion and garlic to the pot and let them sauté for 2-3 minutes until softened and cooked down.

4. While the onions are cooking, rinse the lentils in a strainer over the sink for 30 seconds.

5. Add all the spices to the pot (curry powder, turmeric, ginger, salt and pepper). Mix the onion and garlic with the spices and let it cook for 1-2 more minutes. If the spices are sticking to the bottom of the pot, add 1/4 cup of water.

6. Add all the chopped vegetables (sweet potato, carrot and pepper) to the pot and gently combine them with the spices and onion mixture.

7. Add in the canned diced tomatoes, coconut milk, coconut sugar, lentils, and 1 1/2 cups of water to the pot. Gently mix it all together.

8. If using an instant pot, change the setting to "pressure cook" for 20 minutes, place the lid on top with the valve in "SEAL" position. If using the stove, cover the pot with a lid and turn the heat on high to get the mixture to a boil. Once boiling, turn the heat down to medium low and simmer it for 35-40 minutes or until the vegetables are cooked through.

9. While the curry is cooking, begin cooking the rice either in a separate pot or rice cooker. You can use white rice, brown rice, or basmati rice. Cook it according to the package instructions.

10. When the curry is done it should be a creamy, thick stew-like consistency and the lentils and veggies should be soft. The rice should be done around the same time.

11. To serve, place the rice in a bowl and scoop the lentil stew on top. Top with green onions and any other toppings of your choosing like cilantro, parsley or lime juice.