Instant Pot Dal (Curried Lentil Stew)
This Instant Pot Dal is like a thick curried lentil soup just bursting with flavour and delicious spices - it's a creamy coconut milk based lentil stew that is hearty enough to satisfy your appetite even though it's vegan, and you should have most ingredients in your pantry at home!
Servings: 6 servings
- 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)
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!
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