Quick Coconut Lentil Curry

This coconut lentil curry recipe comes together in just 30 minutes with pantry staples and leafy greens. It’s perfect for busy weeknights when you want a satisfying healthy dinner!

My repertoire of fast and easy dinner ideas is something I’ve been working on for years. It’s a constant challenge, trying to figure out those standbys that are quick, healthy, and delicious all at the same time!

This coconut lentil curry comes from an idea I had one night trying to decide how to use some kale. I added some lentils and a can of coconut milk I had on-hand, threw in some curry paste, and it turned out so tasty that I had to share it here. Fast forward a few years and this coconut lentil curry recipe has gone on to become a fan favorite! Here’s how to make it in your kitchen.

5 Star Reader Reviews

“All I can say is MMMMM, MMMMM, MMMMM!!! Served it over rice…. absolutely AMAZING!!! Thank you for this recipe, I will definitely be using it often.” -Chrissy

“Great recipe. Simple but super flavorful, always have the ingredients in the pantry. I go back to this often for weeknight dinners.” -Jen

Key Ingredients You’ll Need

This coconut lentil curry is a quick way to get to something on the table that tastes like it’s been cooking all day! This is not an authentic Indian or Thai curry, just a curry inspired dish that’s a fast dinner idea. Here’s what you’ll need:

• Lentils: I typically use brown or green lentils for this recipe because they hold their shape. Red lentils tend break down into a more mushy texture: I’d recommend using them in my Red Lentil Curry recipe instead.
• Coconut Milk: Full-fat coconut milk is essential for the silky sauce. I’ve tested this recipe with light coconut milk, and while it works, the sauce won’t have the same texture. If you need a sub, see my post about substitutes for coconut milk in curry.
• Thai Red Curry Paste: This is your flavor powerhouse. A little goes a long way; three tablespoons is my sweet spot for flavor without too much. The paste keeps for months in the refrigerator.
• Tomato Paste: I like using tomato paste to add another flavor layer.
• Leafy Greens: This is where you can get creative based on what’s available. Baby spinach is the easiest option and it wilts in minutes. Kale and Swiss chard need their stems removed and leaves chopped, but they add a heartier texture.

About Thai Curry Paste

The secret to this coconut lentil curry is using Thai red curry paste. Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger to make whipping up curry recipes a breeze. Grab a jar from the store in the international aisle, and it keeps for months in the refrigerator.

Some Thai curry pastes are spicy and some don’t have too much heat. My favorite brand of Thai curry paste is Thai Kitchen, and it doesn’t add much heat to the overall dish. If you can’t find it at your local grocery, here’s a link to Thai Kitchen red curry paste on Amazon.

Serving This Lentil Curry

I usually serve this curry over basmati rice to soak up the curry sauce. If you’re looking for some variety, this curry is equally delicious spooned over quinoa, cauliflower rice, or even with garlic naan bread.

While it’s not an authentic pairing, sometimes it’s nice to have a green salad like a simple butter lettuce salad. You could also serve it with sautéed green beans or pan fried broccoli.

Storage and Reheating

Store leftover coconut lentil curry in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, so you can add a splash of water or coconut milk when reheating. Reheat on the stovetop.

For meal prep , you can even make a double batch and portion it into individual containers. You can also freeze this curry for up to 3 months, though the texture of the greens becomes more soggy after thawing (using kale would hold up better to freezing than spinach).

Dietary Notes

This lentil curry recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Frequently Asked Questions

Can I use red lentils instead of brown or green lentils?

Yes, but they’ll cook faster and break down into a softer texture. Red lentils typically need only 12-15 minutes of cooking time, so watch them carefully to avoid overcooking. I prefer this Red Lentil Curry recipe for red lentils.

What if I can’t find Thai red curry paste?

Thai red curry paste is available in most grocery stores in the international aisle. If you absolutely can’t find it, you could substitute Indian curry powder, though the flavor profile will be quite different. Use about 2 tablespoons of curry powder combined with a teaspoon of grated fresh ginger.

Is this recipe spicy?

It depends on your curry paste brand. Thai Kitchen brand offers a very mild heat. If you’re sensitive to spice, start with 2 tablespoons of curry paste and add more to taste. The coconut milk helps mellow the heat significantly.

Can I make this curry without coconut milk?

Coconut milk is essential to this recipe’s flavor and texture. For a coconut-free version, you could use half and half or heavy cream to taste.

How do I know when the lentils are done?

Lentils are done when they’re tender but still hold their shape. After about 20 minutes of boiling, taste one; it should be soft all the way through. If they’re still firm, continue cooking and checking every few minutes.

Print

Coconut Lentil Curry with Greens

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

This Coconut Lentil Curry is a 30 minute easy dinner idea that’s healthy and full of flavor; it’s a plant based recipe flavored with Thai curry paste.

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai Inspired

Ingredients

• 2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
• 2 cups brown or green lentils
• 8 cups chopped leafy greens: spinach, kale, or chard
• 1 tablespoon olive oil
• 13.5-ounce can coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• Fresh ground black pepper

Instructions

1. Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
2. Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
3. Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
5. Taste and add a few pinches of salt if desired. Serve with rice.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More Fast and Easy Dinner Recipes

• 50 Easy Dinner Ideas
• Broccoli Mac and Cheese
• Pesto Tortellini
• Sauteed Shrimp
• Honey Garlic Shrimp
• Chickpea Tacos
• Easy Quesadilla

from A Couple Cooks https://ift.tt/kZBz3dt

30 Vegetarian Instant Pot Recipes

These delicious vegetarian Instant Pot recipes are crowd-pleasing meals, from hearty soups and creamy pasta! A pressure cooker makes meal-time simple.

I eat a mostly vegetarian and plant based diet (in fact, I wrote a book about it!). When I heard about the Instant Pot, I assumed it was just for meat. It wasn’t until a friend shared that she cooked sweet potatoes in her Instant Pot that I started to reconsider.

Fast forward to today and I’ve made dozens of vegetarian Instant Pot recipes! The pressure cooker is extremely versatile: it works for staples like beans and rice, or meals like soups and pastas. Here I’m sharing all of my favorite vegetarian Instant Pot recipe, proving that this little appliance is absolutely worth its place in your cabinet.

30 Vegetarian Instant Pot Recipes

Creamy Instant Pot Pasta

This pressure cooker pasta is genuinely life-changing: tender noodles coated in a luscious marinara sauce swirled with tangy goat cheese. It's so simple: throw everything in the pot, set it for 5 minutes, and dinner is ready before you've even finished setting the table.

Instant Pot Vegetarian Chili

I've tested this recipe countless times, and it's become my absolute favorite way to make chili with beans, vegetables, and lentils for extra plant-based protein. Unlike slow cooker versions that can turn soggy after hours of cooking, this pressure cooker method makes perfectly textured vegetables and a savory flavor in a fraction of the time.

Instant Pot Tacos

These vegetarian tacos feature smoky Instant Pot lentils and rice that taste so good, even meat-eaters request seconds. Set out all your favorite toppings like cilantro sauce and fresh salsa, and let everyone build their own perfect taco.

Instant Pot Mac and Cheese

The Instant Pot creates the most incredible pasta texture: soft, supple, and reminiscent of childhood comfort food. Just add your ingredients, press go, and watch as this becomes your new favorite weeknight dinner that even beats boxed mac and cheese.

Instant Pot Wild Rice Soup

This fan-favorite recipe is so hearty and delicious: the pressure cooker cooks dried white beans and wild rice at the same time, creating naturally creamy goodness without any dairy. It's completely hands-off and tastes like you spent hours stirring at the stove.

Instant Pot Lentil Soup

Fire-roasted tomatoes give this lentil soup its vibrant red color while fresh fennel adds an unexpected smoky undertone to this hearty meal. I love serving it with a side of the best cornbread for a complete, comforting meal.

Instant Pot Spaghetti

This truly is a "set it and forget it" dinner where you throw all the ingredients in the pressure cooker and walk away. The vegan spaghetti comes out perfectly cooked with amazing flavor that always has me scraping my bowl clean.

Instant Pot Minestrone

Here's a healthy soup that's incredibly tasty: minestrone! This classic Italian soup is full of chunky vegetables, baby kale and pasta in a tomato-y broth. Serve garnished with fresh herbs, or take it up a notch with a dollop of basil pesto (or vegan pesto). 

Instant Pot Potato Soup

Creamy potato soup loaded with chunks of tender potato and no heavy cream shows the Instant Pot is great at comfort food! Old Bay seasoning gives it an irresistible undertone, and you don't even need a blender: just top with cheese, sour cream, chives, and smoky vegan bacon.

Instant Pot Spaghetti Squash

Why wait over an hour for oven roasted spaghetti squash when the Instant Pot cooks it in just 8 minutes? Add the preheat and drain time, and you're still looking at only 25 minutes total for tender squash ready to become spaghetti squash spaghetti with marinara or pesto spaghetti squash.

Instant Pot Split Pea Soup

This filling, plant-based soup needs nothing more than chopping three vegetables: onion, celery, and carrot. The lightly smoky flavor and creamy texture make it taste satisfyingly deliciou without the meat.

Instant Pot Refried Beans

Homemade refried beans taste so much better than canned, and the Instant Pot makes them so easy by skipping the soaking time entirely. Throw dried beans in with some seasoning, and in just 1 hour you have perfectly tender, flavorful beans. Eat them as is or make them into easy refried bean dip.

Instant Pot Acorn Squash

Tender acorn squash stuffed with herb-laden pecan and rice filling transforms into a feast that makes your entire kitchen smell incredible. The pressure cooker handles both the rice and the squash, making this dish surprisingly simple to make.

Instant Pot Ramen

Steaming bowls of slurpable ramen with savory miso and soy sauce broth, tender noodles, and runny soft-boiled eggs rival what you'd get at a restaurant. Making ramen at home is so much easier when the pressure cooker handles the heavy lifting.

Instant Pot Lentils

These basic but flavorful lentils seasoned with onion powder, paprika, garlic powder, and oregano work perfectly in bowl meals, tacos, or simply served with pita and a dollop of Greek yogurt. They're completely hands-off and come out tender every time.

Granola Instant Pot Apple Crisp

This simple apple crisp uses granola instead of traditional oat topping and cooks in just 5 minutes in the Instant Pot. The fresh apple flavors really shine through, and it makes your kitchen smell absolutely incredible.

Instant Pot Butternut Squash Soup

Sage, cinnamon, and a smoky undertone transform butternut squash and carrot into an orange soup that's pure gold in a bowl. The addition of potato and apple brings sweetness that makes this one of my favorite butternut squash recipes.

Instant Pot Hummus

Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas.

Instant Pot Cauliflower

Lemon zest, Italian seasoning, and olive oil give this pressure cooker cauliflower Mediterranean flair. It makes a quick, healthy side dish that feels special enough for company.

Instant Pot Broccoli

This vegetarian Instant Pot recipe has a cook time of 0 minutes! That's right: all you need is 0 minutes to cook this broccoli (though of course it takes 5 minutes for the Instant Pot to preheat!). Mix it up with feta cheese crumbles and red onion, and it's a showy side dish that takes no time at all.

Instant Pot Brussels Sprouts with Parmesan

I thought crispy roasted Brussels sprouts were the only way to eat them until I tried this pressure cooker version. They come out crisp-tender rather than soggy or bitter, and the butter, chives, and Parmesan cheese make them taste delicious.

Instant Pot Sweet Potatoes

This has become my go-to method for cooking sweet potatoes because they come out so moist with minimal effort and much faster than the oven. Use them as a simple side dish or transform them into a plant-based main like sweet potatoes with Thai peanut butter sauce.

Instant Pot Apple Cinnamon Steel Cut Oats

Creamy, tender steel cut oats cook hands-off in about 30 minutes total including prep, preheat, and cool down time. Just throw in the oats and let the Instant Pot work its magic while you get ready for your day.

Easy Instant Pot Oatmeal

Here’s an easy, healthy breakfast recipe for weekdays or entertaining guests: Instant Pot oatmeal! If you’ve got a pressure cooker, oatmeal is even easier to make. The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes.

Quick Instant Pot Applesauce

The Instant Pot is a fast way to make applesauce! This applesauce recipe is tangy sweet and depending on the apples you use, you don't even need sweetener. All you need is a bunch of apples and a cinnamon stick. It comes together with no added sugars in under 30 minutes!

Instant Pot Beets

Roasting beets usually takes over an hour. But this Instant Pot beet recipe takes about 30 minutes total and they come out tender and juicy every time! It's so fast and easy, you won't be able to stop making beet recipes. Use these beets in my Beet Salad with Balsamic Dressing! It's a show-stopper.

Instant Pot Hard Boiled Eggs

This totally hands-off method makes hard-boiled eggs without waiting for water to boil or worrying about overcooking. Pop the eggs in the Instant Pot for 7 minutes, and you'll get easy-peel eggs.

Instant Pot Quinoa (Pressure Cooker)

Making quinoa in the Instant Pot is quick and hands off! It's nice to not have to babysit the stove and it comes out with perfect texture.

Instant Pot Black Beans

You also can use an Instant Pot to cook dried beans from scratch! There's no soaking required: just pop in the beans and water. It takes only 1 hour to cook dried beans! It's vastly quicker than on the stovetop.

Instant Pot Chickpeas

After cooking dried chickpeas for years, I’ve found that Instant Pot chickpeas is the quickest method! The first time I made them, I was amazed at how tender they get in only 1 hour. It’s so much easier and faster than cooking them on the stovetop!

Instant Pot Types

For all of these vegetarian recipes, I use an Instant Pot brand Instant Pot (Instant Pot is the brand name; Instapot is a slang variation). The Instant Pot I use is the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker. 

I have used this Instant Pot to test all of the Instant Pot recipes on this website. There is definitely variations between pressure cooker brands and sizes, so you may see some variation in cook time.

Understanding Instant Pot Cook Times

When you look at cook time with any pressure cooker, you’ll need to factor in a few more things than just the actual cook time. Keep the following in mind:

• “Preheat” time: Once you add the ingredients to the pot, the pressure cooker requires about 5 to 10 minutes for come up to pressure. This time can vary depending on the recipe.
• Natural release: Some recipes call for a Quick Release: here you’ll immediately release the pressure and open the lid. But some recipes call for a Natural Release method, where you wait with the cover on after the cook time for the pressure to naturally release from the pot.

Cleaning the Instant Pot

The plastic sealing rink inside the Instant Pot can pick up odors when you use the pot to cook vegetarian recipes. To remove the smell from an Instant Pot sealing ring, soak it in vinegar for a few hours. Another option is purchasing two sealing rings. I have 2 Instant Pot sealing rings and use one for savory recipes and one for sweet recipes.

A good practice is to store the Instant Pot with the lid upside down so the sealing ring is exposed to air, instead of with the lid closed onto the pot. This allows the sealing ring to air out between uses.

from A Couple Cooks https://ift.tt/0y5DmP8