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Instant Pot Red Curry Potato & Lentil Stew

November 20, 2020 by Lisa Le 5 Comments

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This Instant pot red curry potato & lentil stew is warming, delicious, and packed with starchy vegetables and protein! It’s perfect for soup season!

soup in a wide, shallow bowl, garnished with a cilantro leaf on a dark background, surrounded by garlic, a spoon, a tea towel, and cilantro, with "

It’s surprise to no one in my life that I love soup. This red lentil curry stew is perfect way to stretch your budget, and use up sad, wilty produce that has been lingering in your fridge and is no longer quite in its prime.

I know a lot of people will be trying to find cheaper dinners that are equally filling and comforting. The days have been getting shorter and I’ve been finding myself seeking comfort in food and my surroundings.

I made this Instant Pot red lentil curry stew for a cottage getaway with a couple of our friends (granted this was right before the numbers shot up) and it was with our “bubble” for the weekend. It was one of the first chilly weekends of the year and this soup was the perfect way to begin our weekend at the cottage.

The lentils melt into the stew and add a lush, creamy quality, while you have melt-in-your-mouth cubes of potato and carrot, with little bright pops of peas and corn. The lentils are the protein component of this dish, so you can enjoy this on its own! Or perhaps alongside a piece of homebaked sourdough bread.

In any case, if you’re the type of person who has multiple courses to your meal (what luxury!), then you might enjoy it before your main meal. Heck, it would be a great option to bring to a potluck or Thanksgiving where there are few anticipated vegan options available.

Horizontal shot of super fluffy vegan mashed potatoes in a while bowl with blue accents around the rim, with parsley on top and on the side of the photo

My Favourite Vegan Thanksgiving Dishes

For my US readers, I know Thanksgiving is coming up soon! I haven’t really done much in terms of Thanksgiving content because Eddie and I don’t do much with our families for the holidays, but I’d deign that Eddie’s favourite food is Thanksgiving food.

I don’t expect a lot of people to be doing Thanksgiving this year (at least I hope not), but if you are doing your own Thanksgiving, I have a bunch of recipes I am quite proud of and make year after year for me and Eddie!

  • Classic and easy stuffing
  • Beefy Seitan Roast
  • The FLUFFIEST mashed potatoes
  • Gravy (I make my gravy this way ever since I’ve made this poutine)
  • VEGAN Cheddar Cheese ball!
  • Asparagus Spirals
  • Creamy baked mac and cheese
soup in a wide, shallow bowl, garnished with a cilantro leaf on a dark background, surrounded by garlic, a spoon, a tea towel, and cilantro, with "
Print Recipe

Instant Pot Red Curry Potato & Lentil Stew

This Instant pot red curry potato & lentil stew is warming, delicious, and packed with starchy vegetables and protein! It's perfect for soup season.
Prep Time15 minutes mins
Cook Time15 minutes mins
Additional Time30 minutes mins
Total Time1 hour hr
Course: Soups & Stews
Cuisine: Vegan
Keyword: curry stew, instant pot, instant pot soup, lentil, lentil stew
Servings: 6 -8 servings
Calories: 316kcal
Author: Lisa Le

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 tbsp red curry paste you can also use yellow, massaman, or green if you have that
  • 2 cups coconut milk
  • 3 medium carrots diced
  • 6 medium white potatoes diced
  • 1 cup of red lentils well rinsed and drained
  • 2 cups vegetable broth or water + mushroom broth powder*
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 tsp salt or to taste

Instructions

  • On the Saute function (on high), cook the onions with oil and sauté until lightly browned and onions are translucent.
  • Add the curry paste and garlic, and cook, mashing the curry paste to heat through and wake up the flavours. You can add a splash of coconut milk here to help loosen the curry paste. Add the remaining coconut milk and stir through.
  • Add the diced carrots, potatoes, and rinsed and drained red lentils to the pot, then cover with water/vegetable broth. Stir to get the lentils distributed a bit better underneath the liquid, and pat the vegetables to settle under the liquid.
  • Cover with the lid, move the vent to "seal", and Pressure cook on high for 10 minutes. You can natural release or manual release, I tend to wait for 30 min then manually release the rest.
  • Add frozen peas and corn, and stir in to cook through and break up the lentilsv. Add salt to taste, and enjoy!

Notes

*Depending on the size of your vegetables, you might find you need a bit more liquid. I used about 2 cups for my soup, but you want to fill the Instant Pot until water JUST covers all the vegetables.

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 43g | Protein: 8g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 541mg | Fiber: 6g | Sugar: 4g

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Filed Under: Appetizers & Sides, Soups & Stews, Vegan recipes Tagged With: carrot, instant pot, potato, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Shannon says

    November 24, 2020 at 10:38 AM

    I don’t have an Instant Pot. How do I make the tasty?

    Reply
    • Lisa Le says

      November 28, 2020 at 9:56 PM

      You can make it over the stove, simply instead of pressure cooking for 10 min, bring to a boil and then lower to a steady simmer for about 25 min until the lentils melt into the broth and the potatoes are cooked through. :)

      Reply
  2. Natalie says

    January 4, 2021 at 10:37 PM

    This was so tasty. I didn’t have enough potatoes but I had extra carrots and it still turned out amazing! Thank you for the recipe.

    Reply
  3. Kelly says

    January 12, 2021 at 1:34 AM

    This sounds interesting and good but because of sodium content can’t use curry paste. Could I substitute no salt added curry powder? If so how much would I use? Also then could you just dump everything in instant pot all together and cook? Thanks in advance

    Reply
    • Lisa Le says

      January 12, 2021 at 7:04 PM

      I believe you could substitute with 1 tbsp of curry powder? It’d be essentially the same cooking order, so yes :)

      Reply

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