Curry In A Hurry
In any meal, the main course is the most filling course of the meal.
Recipe Summary Curry In A Hurry
This red lentil curry in a hurry is made in a multi-functional pressure cooker and is perfect for a quick and hearty vegetarian meal.
Ingredients | Dinner Recipes Indian Non Veg5 cups water1 (14.5 ounce) can diced tomatoes1 (14 ounce) can light coconut milk2 cups red lentils1 cup frozen chopped spinach1 red onion, chopped3 tablespoons tomato paste2 tablespoons curry powder3 cloves garlic, minced2 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)1 teaspoon cayenne pepperDirectionsCombine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.Info | Dinner Recipes Indian Non Vegprep:
5 mins
cook:
25 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
TAG : Curry In A HurryWorld Cuisine Recipes, Asian, Indian,
