Ingredients
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1 medium, diced onion
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1 medium, diced carrots
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2 tbsp, grated garlic cloves
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1 can (15oz) chickpea
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1 can (13.66 oz) coconut milk, fat redused
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1 tbsp red curry paste
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1 bunch spinach
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3 tbsp fish sauce
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2 cups red lentil
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2 cups vegetables broth or water
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2 tbsp coconut oil or any cooking oil
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1 medium. diced potato
Directions
This Thai lentil curry is very flavorful and easy to make. If you don’t have Instant Pot – you can make it in a saucepan, just keep in mind that the cooking time is going to be longer and you will need to add more water.
Steps
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1
Done
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Heat the Instant Pot on sauté mode. Add the oil and sauté the onions for about 2 or 3 minutes until they start to take on some color. Add in the garlic and ginger and sauté for 1 more minute. |
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2
Done
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Add carrots and potatoes and cook for 5 minutes. Then add red curry paste and sauté for one more minute. Add a splash of water as needed to help prevent sticking. Add lentil, water. |
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3
Done
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Press the "off" button on the Instant Pot to stop the sauté function. Then cover securely with the lid, turning the knob at the top to the "sealing" position. Press the "manual" button, then adjust the time to cook at high pressure for 10 minutes. Once the cooking is done, allow the pressure to release naturally before removing the lid. |
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4
Done
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To the cooked curry stir in the coconut milk, spinach, chick peas and fish sauce. Mix all well and let it sit for 2 minutes. Adjust consistency if needed by adding a bit more water. Taste and add more fish sauce or salt if needed. Can be served with rice or other cooked grains. |
