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Red Lentil and Veggie Curry (Instant Pot)

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.

Cook Time 10 mins
Total Time 10 mins
Difficulty: Beginner
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Description

For vata, pitta and kapha. Vata and kapha may use more heating, pungent spices.

Ingredients
  • 2 teaspoons ghee or coconut oil
  • 1/2 medium red onion (chopped)
  • 1 carrot* (chopped)
  • 1 medium watermelon beet*
  • 2 cups fresh sliced shiitake mushrooms*
  • 2-3 teaspoons mild curry powder** (or Thai Kitchen Red Curry Paste)
  • 2 2-inch pieces fresh lemon grass
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon mineral salt (plus more to taste)
  • 1 cup red lentils
  • 2-2.5 cups water
  • 15 oz full-fat coconut milk (for kapha dosha, use 7.5 oz)
  • 1 yellow bell pepper (diced, seeds removed (or red or green))
  • 4 baby bok choy* (roughly cut)
  • 1/4 cup cut fresh basil leaves*
  • 3 teaspoons coconut aminos (or tamari)
  • fresh cilantro and lemon wedges (for topping)
  • cooked basmati rice (for serving)
    • Mild curry blend**
  • 3 Tbsp ground coriander seeds
  • 1 Tbsp ground cumin seeds
  • 2 tsp ground fennel seed
  • 1.5 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp fenugreek powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cinnamon
  • pinch ground cloves
  • 1/8 tsp ground cardamom
Instructions
  1. 1
    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.
  2. 2
    Add the curry, salt, lentils and remaining vegetables. Stir until fragrant, about 1 minute.
  3. 3
    Press off to stop sautéing. Add the water and coconut milk, then cover securely with the lid, turning the knob to the sealing position.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Add the fresh basil. Adjust seasoning with coconut aminos, salt and black pepper as desired and stir thoroughly.
  7. 7
    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.
Read it online: https://www.bwellayurveda.com/recipe/red-lentil-veggie-curry-instant-pot/

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