This is the first of a number of posts, which will feature meals that are perfect for #selfquarantine food because Jackie’s Eats & Treats is here for you! During times like this, you need to rely on what you have on hand, both in the pantry, fridge and freezer and today is one of those recipes!
So onto the dish 🥁, Instant Pot Red Curry Lentils! These lentils are the ultimate comfort food and my husband even mentioned it’s the best meal I’ve cooked so far this year ❤️, so you know they’re good 😉!
I have absolutely been yearning for delicious curried lentils and after some research, I discovered this dish can be created with an Instant Pot. In fact, it is as easy as throwing everything into the Instant Pot and allowing those delicious amoras to fill your kitchen once the pressure has built 👍! I mean how can you resist, when it’s that effortless!
The other reason I wanted to share these is because most ingredients are likely in your pantry during your #selfquarantine and if not, I have suggest substitutions to make the dish complete!
Guys, I am telling you this dish is AMAZING on so many levels with the spice, the Instant Pot magic and the comforting deliciousness! I hope you enjoy and cheers 🥂!
Please stay well, healthy and keep your sanity because this won’t get any easier 😟.
- Curry Type – Ready for some fun facts about curry, Indian curries often use a blend of Indian spices and are cooked with tomatoes and heavy on the sauce, while Thai curries use curry pastes, often made from fresh ingredients and then that curry paste is then mixed with ingredients, like coconut milk. This dish uses a combination of Indian curry ingredients, like garam masala and tomato, and Thai ingredients, like red curry paste and coconut milk.
- Curry Heat Level – Red curries tend to be on the mild to medium level. Since this curry includes a red curry paste and cayenne pepper, these lentils have some heat. If you prefer less heat, only add 1TBS of red curry paste and eliminate the cayenne pepper. If you don’t have red curry paste, you could substitute 1 teaspoon (tsp) of curry powder per 1 tablespoon (TBS) of curry paste. Of course the flavor won’t be the same, but sometimes you need to make compromises in the kitchen. You could also make your own curry paste, if you have the pantry ingredients needed.
- Curry Finishing – I included coconut milk in the recipe, but you could finish with butter, ghee or cream instead.
- Curry Accompaniments – Rice is the traditional accompaniment and I’d suggest Basmati or Long Grain. Additionally you could serve with Naan to scoop up that deliciousness. Pickled veggies and chutney also enhance the curry dining experience.
- Curry Garnish – You could add yogurt to cut the heat, toasted coconut for sweetness or cilantro, aka coriander, which adds brightness to the curry.
- Curry Leftovers – This was the Instant Pot that kept giving and the ingredients came together even more beautifully once refrigerated 😋.
Red Curry Lentils
- 1½ cups brown lentils
- 1 white onion, chopped
- 3 cloves garlic, smashed and chopped
- 1 inch ginger, smashed and chopped
- 15 oz tomato sauce
- 2 cups water
- 2 TBS red curry paste
- 1 tsp garam masala
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp cayenne pepper
- 1 tsp sea salt
To Finish the Lentils
- ½ cup coconut milk
- Place all ingredients in the Instant Pot with the exception of the coconut milk and cilantro.
- Stir ingredients together.
- Place the lid on the Instant Pot and set to MANUAL for 15 minutes and allow the pressure to release naturally for another 10 minutes.
- Remove the lid and let those amoras feel your kitchen.
- Finish with the coconut milk.
- Serve warm with rice and garnish with cilantro. Enjoy and cheers 🥂!