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.
Servings: 6 -8 servings
Calories: 316kcal
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