Red Lentil Curry

This recipe is one of my favorite go-to dishes that is simple and quick to make.  Inspiration for this recipe came from High Carb Hannah’s Instant Pot recipe book.  If you do not have an Instant Pot, this recipe can easily be made on the stove.  Cooking times will be different, though.

Ingredients

Curry

• 2 cups dry red lentils
• 1 can light coconut milk
• 1 quart-sized container low sodium vegetable stock
• 1 can diced tomatoes, salt-free
• 1 onion, diced
• 3-5 cloves garlic, minced
• 1 tsp. curry powder
• 1 tsp. turmeric powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. cayenne pepper
• 1-2 Tbsp. coconut sugar
• ½ tsp. salt
• 3-5 handfuls of kale, chopped
• 1-2 cups frozen mixed vegetables (optional)

Raita Sauce

• ½ cup plant-based plain yogurt (I prefer Kite Hill plain almond yogurt)
• ½ cup cucumber, diced
• Juice of ½ of a lemon
• ¼ tsp. coriander
• 1 Tbsp. cilantro, chopped

Method

If you have an Instant Pot:

1. Combine all ingredients for the curry except the kale in the Instant Pot
2. Seal the Instant Pot and set to “Manual” for 15 minutes
3. Once the timer goes off, allow the pot to depressurize for 15 minutes
4. Vent the Instant Pot until the pot is completely depressurized

If you do not have an Instant Pot:

1. Place all ingredients except the salt and kale into a pot on the stove
2. Bring pot to boil and then reduce heat to simmer
3. Simmer until lentils are disintegrated and the curry is thickened to a stew-like consistency
4. Add salt to taste

The final touches

5. Add the kale and mixed vegetables (optional) to the curry
6. Once the kale wilts, the curry is ready
7. Combine all the ingredients for the raita sauce in a bowl to serve with the curry
8. Serve curry with brown rice, raita sauce (optional), and cilantro for garnish
9. Enjoy!