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Instant Pot Lentil Coconut Curry

This Instant Pot Coconut Curry is an easy and delicious meal ready in just minutes. Great for the fall and winter months.
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Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 can coconut milk (14-ounce/400 mL0
  • 1 can diced tomatoes with juices (14-ounce/400 mL / BPA-free lining)
  • 1 medium onion (diced)
  • 2 cups cauliflower (chopped into florets)
  • 2 cups sweet potato (peeled and cubed)
  • 3 tbsp tomato paste
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 garlic cloves (minced)
  • ¾ tsp sea salt
  • ¼ tsp ground black pepper
  • ½ cup uncooked red lentils
  • 1 cup kale (chopped)

Instructions

  • Combine all ingredients, except lentils and kale, in the Instant Pot. Stir well.
  • Add red lentils on top, pressing them into the liquid (to avoid a burn notice, don't stir them in).
  • Seal the Instant Pot lid and set to cook for 5 minutes on high pressure (manual setting).
  • Carefully release the pressure, open the lid, and mix in the chopped kale.
  • Serve with cooked rice.

Notes

NOTES:
  • Mix it Up: Missing cauliflower or sweet potatoes? Swap them with whatever you have on hand, like carrots or butternut squash.