This red lentil curry in a hurry is made in a multi-functional pressure cooker and is perfect for a quick and hearty vegetarian meal.
Provided by Garrett Griffin
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant PotĀ®). Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 73.1 g, Fat 10.7 g, Fiber 33.4 g, Protein 29.5 g, SaturatedFat 5.5 g, Sodium 587.4 mg, Sugar 7.5 g
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