Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)
Easy, healthy, and comforting Instant Pot Red Lentil & Potato Curry! This delicious Indian-style pressure cooker meal is gluten-free, vegan, and packed with delicious warming spices ready to complement your favorite grain and/or bread!
As you've probably noticed by now, I am a huge curry fan. It is my ultimate ideal comfort food. And, I've also grown quite fond of my Instant Pot. And what do ya know!? The two combine absolutely perfectly.
The Instant Pot has definitely become my preferred way of cooking a curry as all of the ingredients tend to come out wonderfully tender, with a delightfully creamy texture, and in much less time than conventional methods. Win!
Now on to that curry ...
This curry is heavenly. I wanted to add a little extra creamy and filling goodness to my red lentil base; and potatoes worked beautifully!
This Instant Pot Red Lentil & Potato Curry is:
Creamy & comforting.
Easy to make.
Hearty & filling.
More Vegan Instant Pot Recipes You Might Enjoy:
Tips for making Potato & Lentil Curry in a Pressure Cooker:
I do not recommend replacing the red lentils with any other type of lentils. Red lentils are a large part of the delightfully creamy texture in this curry and other types of lentils would need a greater time adjustment to be successfully cooked.
In a pinch, cilantro can be replaced with parsley.
Not a fan of a touch of spicy? Omit or cut down on the red pepper flakes in this recipe.
Canned diced tomatoes can replace the crushed tomatoes OR 2 fresh tomatoes, chopped.
I’ve made this recipe with russet, gold and red potatoes — all result in a very similar dish.
Though it will not be as creamy or flavorful, the full fat coconut milk can be replace with any dairy or non-dairy milk of choice, in a pinch!
The apple cider vinegar can be replaced with lemon juice, or omitted altogether if you do not have either.
In true curry fashion, this lentil and potato dish only has a tendency to develop bolder, deeper, more complex flavors in time. Simply put: this makes an excellent leftovers dish or meal planning addition!
Store in an airtight container in the refrigerator for up to one week. Reheat on the stove top over medium-low heat until warmed throughout; or in an Instant Pot on saute mode (stirring frequently).
If you're in need of a bit of healthy and delicious comfort food, whip this up and serve alongside some rice, quinoa or naan bread and you will not be disappointed with its perfectly spiced goodness.
- 1 tbs coconut or olive oil
- 1/2 yellow or white onion, chopped
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, finely chopped
- 1 tbs curry powder
- 1 bay leaf
- 1 tsp ground turmeric
- 1/2 tsp ground paprika
- 1/2 tsp red chili flakes
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups water
- 1 cup dry red lentils
- 1 cup crushed tomatoes
- 2 large or 3 medium potatoes (peeled, cubed)
- 2 tbs unsweetened shredded coconut (optional)
- 1 can (14 oz) full fat coconut milk
- 1 large handful fresh mixed greens
- 1 tsp apple cider vinegar
- to taste, sea salt
Fat: 25 g
NOTE: I created and have only made this recipe with a 6 quart Instant Pot. While I have a received a lot of positive feedback on this recipe, some of those using 8 quart Instant Pots have encountered a ‘burn’ error message. However, they have told me that adding 1-2 cups of more liquid resolved the issue and resulted in a favorable outcome. So if you are using an 8 qt you might want to add a little more liquid from the get-go! As always, I would love to hear your feedback and experiences! xo.