Description
This Instant Pot Curried Lentil and Potato Stew is warming, comforting, and made with nourishing ingredients.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- Once the lid is open, stir in the creamy coconut milk and the finely sliced black kale.
- Finally, season your stew with salt and pepper according to taste and serve it warm.
Notes
If you’re short on time, pre-cut your vegetables and store them in the fridge for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 14 g