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Creamy coconut red lentil curry with wilted baby spinach, fresh cilantro sprigs, and lime wedges
TrendyTadka Editorial

Instant Pot Creamy Coconut Lentil & Spinach Curry

Rich red lentils, full-fat coconut milk, and tender baby spinach simmer into a 30-minute vegan curry using a smart staged pressure-cooking technique.
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Prep Time 8 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/4 cups 238 g split red lentils, rinsed
  • 1 tablespoon neutral vegetable oil
  • 1 medium yellow onion diced
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic grated
  • 2 teaspoons mild yellow curry powder
  • 1/2 teaspoon ground turmeric
  • 1 can 14.5 ounces petite diced tomatoes
  • 3 cups water divided
  • 1 teaspoon kosher salt
  • 1 can 13.5 ounces full-fat coconut milk (unsweetened)
  • 5 ounces fresh baby spinach
  • 1 tablespoon fresh lime juice
  • Fresh cilantro and sliced red chile for serving

Method
 

Instructions
  1. Turn Instant Pot to Sauté mode. Warm oil and cook onion 3 minutes until translucent. Add ginger, garlic, curry powder, and turmeric; sauté 30 seconds.
  2. Press Cancel. Add 1/2 cup water and scrape the pot base with a wooden spatula to remove all browned bits.
  3. Add red lentils and remaining 2 1/2 cups water. Spoon diced tomatoes on top without stirring.
  4. Lock lid, seal valve, and cook on High Pressure for 3 minutes. Natural release 8 minutes, then quick release remaining steam.
  5. Open lid. Stir in full-fat coconut milk and salt. Select Sauté Low and warm 2 to 3 minutes until hot, without boiling.
  6. Press Cancel. Fold in baby spinach in handfuls until wilted and bright green. Stir in lime juice and serve with cilantro.

Notes

Never cook coconut milk under pressure; stirring it in after pressure release keeps the sauce velvety and prevents scorch warnings. Baby spinach wilts gently in the residual heat without turning brown.