One-Pot Lentil Curry with Peas Instant Pot Option Recipe

One-Pot Lentil Curry with Peas- this amazingly flavorful Indian-inspired vegan dish is filled with healthy green vegetables and so easy to make using only one pot.

This Lentil Curry with Peas- a super comforting Indian-inspired dish that is sure to be in your weekly dinner rotation! It uses very simple ingredients, but is HUGE on flavor!

WHY YOU’LL LOVE THIS LENTIL CURRY DISH:

  • Have we mentioned it’s EASY?! This dish requires very few (simple ingredients) and you can whip this up in no time using just one pot and your stove. Or, you also have the option of using a pressure cooker/Instant Pot.
  • It’s creamy and comforting. There’s something magical about combining coconut milklentils and green veggies. If you love curry recipes, this dish is a perfect fall, winter (or really anytime meal).
  • It’s healthy! With only 179 calories and 1.2 grams of fat per serving, this dish is really good for you. It’s also packed with plant-based protein with over 11 grams per serving.
  • It’s versatile. Eat this curry as-is, or combine it with some naan bread (or flatbread), rice, cauliflower rice, and/or a side of garlic spread. Yum!

WHAT YOU’LL NEED:

INGREDIENTS NOTES:

  • Lentils- When it comes to lentils, the kind you use does make a difference. Red lentils tend to fall apart and become mushy, so they are not recommended for this recipe (try them in this Crushed Lentil Soup instead!). Green or brown lentils work best for this curry.
  • Peas- for this recipe, we use either frozen sweet peas (thawed) or English peas. English peas tend to be a bit more firm, but we love the texture for this recipe. But either kind will work great. Just please don’t ever use canned peas!! (they are mushy and to be honest, just gross) =).
  • Curry Powder– This spice comes in a multitude of different blends, so use your favorite for this recipe. We like Madras curry powder, which is a rich, versatile blend. Just make sure that your curry isn’t labeled “hot” if you don’t want a spicy dish. If you’re feeling creative, you can also experiment with adding additional spices to this dish, such as turmeric, cayenne pepper or garam masala.

    2. SIMMER LENTILS.

    Add the full can of coconut milk (liquid and all), lentils and 1/2 cup water. Stir, bring to a boil, then reduce heat and cover. Cook for about 35-40 minutes until the lentils are soft and the liquid is mostly absorbed.

    3. ADD REMAINING INGREDIENTS.

    Finally, add the remaining  1 1/2 cups vegetable broth, curry powder, peas, broccoli, and salt. Raise the heat to medium-high heat. Once boiling, reduce heat slightly and cover. Simmer for 5 minutes, stirring occasionally until the broccoli is soft. Remove from heat and stir.

    Serve this lentil dish with toasted naan bread or rice. Or even with a side of Mashed Cauliflower. This recipe makes about 6 (1-cup) servings

  • *For Instant Pot/pressure cooker instructions, see the Recipe card below.

    STORAGE INSTRUCTIONS:

    Store this dish in an airtight container in the fridge. It will last around 3-4 days and reheats very well.

    EXPERT TIPS & FAQ’S:

    Do lentils need to be soaked?

    No, the lentils do not need to be soaked in advance for this recipe. Just rinse to get rid of any small rocks or debri, and you’ll be ready to go.

    Is it easier to make this dish in my pressure cooker?

    The short answer is yes, making this lentil curry in your pressure cooker IS easier in regards to prep. Once the ingredients are in the pressure cooker, you can walk away and not worry about it. It will technically take the same amount of time to make, but you’ll need less attention to the dish.

 

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