A quick Instant Pot red lentil curry with seasonal vegetables and my mild curry blend. Use your favorite seasonal veggies and fresh herbs; pineapple is a nice addition too. Use local, organic ingredients as much as possible.
Red Lentil and Veggie Curry (Instant Pot)
Description
For vata, pitta and kapha. Vata and kapha may use more heating, pungent spices.
Ingredients
Mild curry blend**
Instructions
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Set the Instant Pot to sauté and stir together the ghee, onion, ginger, lemon grass, root vegetables, and mushrooms. Cook until the hard vegetables are tender, about 10 minutes, adding small amounts of water as needed to prevent sticking.
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Add the curry, salt, lentils and remaining vegetables. Stir until fragrant, about 1 minute.
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Press off to stop sautéing. Add the water and coconut milk, then cover securely with the lid, turning the knob to the sealing position.
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Press manual and cook at high pressure for 10 minutes (or use the Bean setting adjusted to 10 minutes). Start cooking your rice while the curry cooks.
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When cooking is done, allow the pressure to release naturally, which may take 15-20 minutes. Once the pressure is fully released the lid will open easily.
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Add the fresh basil. Adjust seasoning with coconut aminos, salt and black pepper as desired and stir thoroughly.
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Serve with basmati rice, topped with fresh cilantro and lemon wedges.
Note
- *Use your favorite seasonal veggies and fresh herbs.
- **Make your own mild curry using your Doshic Kitchen Spice Blend, or the blend above. Mix the spices together and store in an airtight container in a dark cabinet; keeping spices out of the light makes them last longer.
