
Instructions
- 1.Select sauté and add olive oil to the instant pot.
- 2.Once it is heated, add onion, garlic, ginger, thyme and cook stirring until onion softens about 2 minutes
- 3.Add curry powder, turmeric, cumin, and salt. Cook until fragrant, about 1 minute.
- 4.Stir in the lentil to coat with the sauteed veggies.
- 5.Select cancel. Add vegetable broth, coconut milk, Scotch Bonnet pepper, Mix well so that the ingredients are well incorporated.
- 6.Seal the lid tightly and cook at high pressure for about 10 minutes. Once the timer is up, naturally release the pressure.
- 7.Take off the lid, stir and serve lentil curry.
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Ingredients
- 1 cup brown dried lentils, rinsed
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 inch ginger, grated
- 1 sprig thyme
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 Scotch Bonnet pepper (whole)
- 1/2 teaspoon salt