Name: Instant Pot Curried Lentil and Potato Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon coconut oil; 1 teaspoon ground cinnamon; 2 large garlic cloves, minced; 200 ml (1 cup) coconut milk; 1 tablespoon fresh thyme, finely chopped; 1 litre (4 cups) vegetable broth; 2 tablespoons curry powder; 100 g (3.5 oz) black kale, finely sliced; 150 g (¾ cup) green lentils, rinsed; 2 large potatoes, peeled and cubed; 1 medium onion, chopped; ½ teaspoon cayenne pepper; Salt and pepper, to taste; 1 tablespoon fresh ginger, grated; 1 large carrot, diced

When it comes to cozy meals that warm your soul, nothing beats a delicious stew, especially one packed with the earthy flavors of lentils and the bright notes of curry. This Instant Pot Curried Lentil and Potato Stew is not only comforting and rich in flavor, but it’s also incredibly quick and easy to prepare, making it ideal for busy weeknights or quiet evenings at home. The combination of tender potatoes, protein-rich lentils, and vibrant kale ensures that every spoonful is nourishing while still being full of personality. Plus, it only takes about an hour from start to finish, so you can enjoy a hearty, home-cooked meal without spending all day in the kitchen.

The appeal of this stew lies in its simplicity and the flexibility it offers. Packed with aromatic spices and creamy coconut milk, it brings a delightful exclamation of flavor that can brighten even the dreariest day. The use of an Instant Pot not only speeds up the cooking process but also intensifies the flavors, marrying the ingredients beautifully. Who wouldn’t appreciate a dish that is both effortless to prepare and impressive to serve? So gather your ingredients and get ready to indulge in a warm bowl of goodness that makes you feel good inside and out. This recipe is perfect for meal prep, leftovers, or simply sharing with loved ones.

Why You’ll Love This Instant Pot Curried Lentil and Potato Stew

Quick and Easy: With the Instant Pot, this dish can be ready in under an hour, making it perfect for weeknight dinners.
Nourishing and Filling: The stew is loaded with lentils, potatoes, and vegetables, ensuring it’s hearty and satisfying.
Plant-Based Goodness: This recipe is entirely vegetarian and vegan-friendly, perfect for plant-based eaters.
Flavor Packed: The rich flavors of curry and coconut milk combined with warm spices create a delightful taste experience.
One-Pot Wonder: Everything is cooked in one pot, minimizing cleanup while maximizing flavors.

Preparation Phase & Tools to Use

Before you jump into cooking this Instant Pot Curried Lentil and Potato Stew, it’s essential to prepare your kitchen space effectively. Start by gathering all your ingredients; having everything on hand will streamline your cooking process. Make sure to rinse the green lentils thoroughly and chop your vegetables ahead of time, including the onion, carrots, potatoes, and kale. This step not only saves time during cooking but ensures that everything is ready to go when you need it.

For this recipe, you will need a reliable pressure cooker, preferably an Instant Pot, as it significantly reduces the cooking time. Alongside the Instant Pot, measure out your spices and other ingredients to have them ready for easy access. A sturdy wooden spoon or a spatula will be beneficial for stirring and mixing the ingredients throughout the cooking process. You might also want a cutting board and a sharp knife for chopping your vegetables efficiently. With everything prepared, you’ll find cooking this hearty dish to be smooth sailing.

Ingredients

1 tablespoon coconut oil
1 teaspoon ground cinnamon
2 large garlic cloves, minced
200 ml (1 cup) coconut milk
1 tablespoon fresh thyme, finely chopped
1 litre (4 cups) vegetable broth
2 tablespoons curry powder
100 g (3.5 oz) black kale, finely sliced
150 g (¾ cup) green lentils, rinsed
2 large potatoes, peeled and cubed
1 medium onion, chopped
½ teaspoon cayenne pepper
Salt and pepper, to taste
1 tablespoon fresh ginger, grated
1 large carrot, diced

Instructions

Step 1: Sauté the Vegetables

Begin by turning your Instant Pot to the “Sauté” mode. Once it’s hot, add the coconut oil to melt. Then, toss in the chopped onion, diced carrot, minced garlic, and freshly grated ginger. Cook these ingredients for about 4-5 minutes until they soften and the aromas fill your kitchen. This step is crucial as it builds the foundation of flavor in your stew.

Step 2: Add Spices and Herbs

Next, it’s time to elevate the flavor profile of your stew. Stir in the curry powder, cayenne pepper, thyme, and ground cinnamon, allowing them to mingle with the sautéed vegetables for about a minute. This helps to release their essential oils and enhances their flavor, making your stew even more aromatic and delicious.

Step 3: Combine the Main Ingredients

After the spices have been thoroughly mixed in, it’s time to cancel the “Sauté” mode. Gently add the cubed potatoes, rinsed green lentils, and vegetable broth into the pot. Ensure to stir well to combine everything evenly and coat the lentils and potatoes with the spice mixture.

Step 4: Pressure Cook

Seal the lid of the Instant Pot and set it to cook on High Pressure for 7 minutes. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. This step is essential as it lets the flavors meld together beautifully. After that, perform a quick-release for any remaining pressure before opening the lid. Be cautious while doing so to avoid any steam burns.

Step 5: Final Touches

Once the lid is open, stir in the creamy coconut milk and the finely sliced black kale. The heat from the stew will gently wilt the kale, contributing vibrant color and nutrients. Allow the mixture to sit for about 2-3 minutes so everything blends perfectly.

Step 6: Season and Serve

Finally, season your stew with salt and pepper according to taste. Serve it warm, ideally with some naan bread or a squeeze of fresh lime for an extra burst of brightness.

Variations

Protein: Consider adding diced chicken or tofu for added protein content, making it more filling.
Vegetables: Feel free to include other seasonal veggies like sweet potatoes, bell peppers, or zucchini for variation.
Spices: Personalize the spice blend with turmeric, cumin, or garam masala for different flavor profiles.

Cooking Notes

Ensure lentils are rinsed properly to remove any debris or dust.
You can swap the vegetable broth with chicken broth for a non-vegetarian version.
Adjust the level of cayenne pepper to control how spicy you want the stew to be.
This stew thickens as it cools; if it becomes too thick after storing, just add a little more broth when reheating.

Serving Suggestions

Pair this stew with a side of warm naan or crusty bread to soak up the delicious sauce.
A fresh side salad with lemon vinaigrette would complement the richness of the stew.

Tips

Consider making this stew in larger batches; it freezes well and can be a lifesaver on busy days.
Top with a dollop of yogurt or a sprinkle of fresh cilantro for added flavor and freshness.
If you’re short on time, pre-cut your vegetables and store them in the fridge for later use.
Experiment with different types of lentils for varied textures and flavors.

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutritional Information

Calories: Approximately 350 per serving
Protein: 14g
Sodium: 600mg

FAQs

Can I make this stew in a regular pot?

Yes, you can make this stew in a regular pot. Simply sauté the vegetables on the stove, add the ingredients, and simmer covered for about 30-40 minutes or until the lentils and potatoes are tender.

Is this recipe gluten-free?

Absolutely! All the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

Can I substitute the coconut milk?

Yes, you can replace coconut milk with cream or any plant-based milk, but be aware that it will change the flavor profile.

How can I make this stew spicier?

If you prefer a spicier stew, add more cayenne pepper or chili flakes, or include fresh chilis during the cooking process.

Conclusion

This Instant Pot Curried Lentil and Potato Stew is more than just a meal; it’s an experience, filled with warmth and comfort in every bowl. Whether you’re snuggling in on a chilly evening or looking for a nutritious option to share with friends, this stew checks all the boxes. It’s approachable for novice cooks and a delight for seasoned chefs, proving that good food doesn’t have to be complicated. Remember, cooking is an opportunity to express yourself, so don’t hesitate to tweak this recipe according to your personal tastes. We’d love to hear how yours turns out! Share your thoughts, variations, or any tips in the comments below. Enjoy your cozy meal!