By: Admin

Region: Indian

Dish:Vegetarian - Curries

Servings: 6

Time to Prepare: 30 Mins

Ingredients

-1–2 tablespoons coconut oil, or ghee(ghee tastes best)
-1 onion, diced
-6 garlic cloves, rough chopped ( 3–4 tablespoons)
-2 tablespoons ginger root, finely chopped
-2 cups carrots, diced (or sub 1 cup celery)
-1 tablespoon cumin (seeds or ground)
-2 teaspoons coriander ( seeds or ground)
-2 teaspoons salt
-1 1/2 teaspoons ground turmeric ( or 1 tablespoon fresh grated)
-1 teaspoon paprika (not smoked, or sub chili powder)
-2 teaspoon dried fenugreek leaves (optional, but elevates)
-1 teaspoon garam masala
-1/2 teaspoon nutmeg
-1/4–3/4 teaspoon cayenne (or chili flakes) more to taste
-1 tablespoon tomato paste ( or add 1 small-medium diced tomato)
-2 cups water
-1 cup brown lentils (or large green- do not use split)
-13.5 ounce can coconut milk (ADD AFTER YOU COOK THE LENTILS)

Directions

- Set the Instant Pot to the Saute function and heat the oil. Saute the onion until fragrant, about 3 minutes. Add the garlic, ginger, and carrots, and continue sautéing for another 3 minutes, stirring occasionally. Stir in the spices, salt, and tomato paste, cooking for 1 minute. Add the water, scraping up any browned bits from the bottom of the pot.

- Add the brown lentils and stir to combine. Pressure cook on high for 10 minutes. If using different types of lentils, refer to the notes for adjustments. Perform a manual release when done. Stir in the coconut milk.

- At this stage, you can also add other vegetables if desired—such as peas, cauliflower, or a handful of spinach to wilt.

- Taste again for salt, especially if you've added extra vegetables, and adjust as needed. Add more Garam Masala or chili flakes to taste. If the curry seems too watery, let it simmer uncovered on the sauté setting or keep it on warm for a few minutes. Keep in mind, the Coconut Lentil Curry will thicken as it cools.

- Serve over a bed of baby spinach, over basmati rice (or both) or with homemade Naan.

- To make the Turmeric Coconut Chips, heat a small skillet over medium-low heat. Add 1/4 cup coconut flakes and sprinkle with 1/2 teaspoon ground turmeric. Dry fry for a couple of minutes, stirring constantly until fragrant and lightly toasted. Turn off heat. These are too easy to burn, so don’t walk away.

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