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Electric Pressure Cooker Red Lentil Coconut Curry

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Pressure cook red lentils, tomatoes, aromatics, and spices, then add coconut milk after release.

Prep: 15 minutesCook: 6 minutes plus pressure and releaseTotal: About 45 minutesServes: 6
Electric Pressure Cooker Red Lentil Coconut Curry served and ready to eat

What you need

  • 1 tablespoon neutral oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 1/2 cups red lentils, rinsed
  • 4 cups water or low-sodium vegetable broth
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 cups baby spinach
  • 1 tablespoon lime juice
  • Kosher salt

Method

  1. Select saute. Heat the oil, cook the onion for 4 minutes, then stir in garlic, ginger, curry powder, and cumin for 30 seconds. Cancel.
  2. Add the lentils and broth and scrape the bottom clean. Spoon the tomatoes over the top without stirring, staying below the lower fill line for expanding foods.
  3. Lock the lid and pressure cook on high for 6 minutes. Allow a 15-minute natural release, then release remaining pressure only as the manual permits.
  4. Open after the pressure indicator drops. Stir in coconut milk and spinach using saute until hot and wilted, then add lime juice and salt.

Manage thickness after pressure

Lentils expand and thicken as they stand. Keep the pressure phase adequately liquid and add rich coconut milk after release.

Thin with hot broth before serving if needed.

Release safely

Beans and lentils can foam. Use the natural release and never cover the valve with a towel.

If the cooker spits liquid, stop venting and wait longer.

Products that fit this pressure cook

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Safety note: Stay below the model's lower fill limit for expanding foods and confirm the steam path is clean before cooking.

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