Description
A hearty coconut lentil stew made in the instant pot.
Ingredients
Scale
- 3 tablespoons ghee or coconut oil
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole mustard seeds
- 1 onion, chopped
- 3 garlic cloves, roughly chopped
- 1 teaspoon grated ginger
- 1 serrano chili, slit in half leaving the stem intact
- 1 tablespoon yellow curry powder
- 1 carrot, chopped
- 1 yam, cubed
- 1 green apple, cubed
- 4 cups vegetable or chicken broth
- 1/2 cup red lentils
- 1 teaspoon sea salt
- 1 tomato, chopped
- 15 ounces coconut milk
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, leaves and stems, chopped
- 1–3 teaspoons fresh lemon juice
Instructions
- Turn instant pot on sauté function. Add ghee, cumin, mustard, and coriander seeds. Sauté for 1-2 minutes.
- Add onion, garlic, ginger, the slit serrano chili, and curry powder. Sauté for 3 more minutes.
- Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk. Stir and scrape any bits stuck on the bottom. Set the instant pot to medium pressure for 10 minutes.
- Release the pressure. Stir in parsley, cilantro, and lemon juice.
Notes
- Adjust seasoning as necessary before serving.
- If you prefer a spicier dish, leave some seeds in the serrano chili.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg