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


  • 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