Instant Pot Lentil and Cauliflower Curry
Nutritional Info Per Serving: 114 Calories, 1.7g Fat (0.2g Saturated), 602mg Sodium, 18g Carbs, 7.4g Fiber, 2.8g Sugar, 7.9g Protein
Ingredients
- 1 tbsp olive oil
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 tbsp minced ginger
- 2 tsp ground cumin
- 1.5 tsp ground turmeric
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp mustard seeds
- optional cayenne
- 1 cup of red lentils
- 1 16oz Package of Trader Joe's Steamed Brown Lentils (about 4/5 cup dry brown lentils)
- 1 16oz package frozen cauliflower
- 1 16oz package frozen broccoli
- 6 cups water
- 1.5-2 tsp salt
- 1 tsp coconut sugar
- ¼ cup fresh cilantro or green onions, chopped for garnish
Instructions
- Turn the Instant Pot to Saute mode - normal heat.
- Add the olive oil, onions, garlic, and ginger and saute 3-4 minutes until slightly caramelized
- Add the spices (cumin through mustard seeds; or cayenne if using) and saute another 1-2 minutes. Then hit the "cancel" button.
- Add the red lentils through coconut sugar. Cover the Instant Pot with the lid, and close the pressure valve. Press the 'Pressure Cook' button and make sure it's on high pressure. Set the timer to 20 minutes.
- Natural release, then open the Instant Pot and stir everything to combine. Top with cilantro or green onions before serving.
Notes
If you don't have an Instant Pot: Heat a large stock pot over medium heat on the stove. Add the olive oil, onions, garlic, and ginger and saute 3-4 minutes until slightly caramelized. Add the spices (cumin through mustard seeds; or cayenne if using) and saute another 1-2 minutes. Add the red lentils through coconut sugar, and bring to a boil. Once boiling, reduce the heat to simmer and cover the pot. Simmer for up to 1 hour (stirring every 10 minutes or so) or until all of the lentils are completely cooked and the ingredients are combined. Top with cilantro or green onions before serving.
https://pickyeaterblog.com/instant-pot-lentil-cauliflower-curry/
