Instant Pot Dal {Curried Lentil Stew}
This Instant Pot Dal is a hearty Indian-inspired curried lentil stew that's bursting with flavour and delicious spices - plus, it's vegan!
Servings: 6 servings
Calories: 500kcal
Ingredients
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 4 cloves garlic
- 1 tbsp minced fresh gingerroot (or 2 tsp dried ginger)
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 1/2 cups dry green lentils
- 1 (400mL) can coconut milk
- 2 1/2 cups vegetable broth
- 1 each red and green bell pepper
- 2 cups spinach, chopped
- 1/2 cup cilantro, chopped
- 2 cups cooked jasmine rice (about 1 cup dried then cooked according to package directions)
Instructions
- Add coconut oil, onions, garlic, ginger, turmeric, curry, cumin, salt, lentils, coconut milk and vegetable broth to Instant Pot in that order. Cook on high pressure for 5 minutes then do a quick release of the pressure.
- Meanwhile make the rice in a rice cooker or on the stovetop and prepare veggies. Open lid to Instant Pot after quick release and stir in bell peppers, then let sit for 5 min.
- Stir in spinach then add dal to bowls filled with rice and top with cilantro. Serve and enjoy!
Notes
Dry green lentils are best, but red or brown lentils would also work (they just might take longer to cook).
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Defrost then reheat in the microwave for 2-3 minutes, or microwave from frozen for 6-7 minutes.
Nutrition
Calories: 500kcal | Carbohydrates: 94g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 887mg | Fiber: 21g | Sugar: 5g | Vitamin A: 2421IU | Vitamin C: 60mg | Calcium: 85mg | Iron: 6mg