This is plant-based eating at its finest! This recipe for Thai curry lentils is made in your pressure cooker to have a nutritious meal on the table quickly! Recipe courtesy of www.justasklaurie.com
1 tbsp coconut oil
2 green onions, chopped
2 tbsp ginger, grated
3 cloves garlic, chopped
1 – 2 tbsp red curry paste
1, 796ml can diced tomatoes
1, 400ml can lite coconut milk
1 cup dried green or brown lentils, rinsed and drained
1, 540ml can chickpeas, rinsed and drained
1/2 cup water
Preparation: Make 7 cups
Add coconut oil to instant pot insert. Press sauté button to heat and add onions, ginger and garlic. Stir for a few minutes.
Add curry paste and tomatoes and stir for a few more minutes.
Press cancel to stop sauté cycle. Add coconut milk, lentils, chickpeas and water.
Lock lid, choose natural release, pressure cook on high for 7 minutes.
Let natural release for full time or let it release for 5 minutes and then choose pulse or quick release to finish. This will give you a firmer lentil.
Enjoy as is, or serve over rice that you can make in your instant pot in 3 minutes!
Nutrition Information for 1 cup
- Calories 339
- Fat 15g
- Sodium 320mg
- Carbohydrate 36g
- Fibre 7g
- Protein 14g