Lentil Curry Recipe (Stove or Instant Pot)
This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegetarian main dish or as a side with coconut chicken curry.
Foto: SkinnytasteIngredients
- 1/8 teaspoon cumin seeds
- 2 Roma (plum tomatoes, diced)
- 1 medium yellow onion (diced)
- 1 tablespoon minced garlic
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon minced fresh ginger
- 1 cup dried red lentils
- 4 cups water
- chopped fresh cilantro leaves (for garnish)
- fresh lime wedges (for serving)
Steps
Select the Sauté setting on your Instant Pot or multicooker.
Place the cumin seeds in the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Stir in the lentils plus 4 cups water.
Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.
Heat a large pot over medium-high heat.
Place the cumin seeds in the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,
garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.
Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.
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