Name: “InstantPot” Red Lentil Coconut Curry Stew
Prep time: 2 min
Total time: 2 min
Ingredients: ¼ cup coconut oil; 1 medium onion, diced; 5 garlic cloves; 2 inch piece fresh ginger, minced; ½ cup water; 2 tbsp curry powder (depending on how spicy you like it); 3 cups red lentils, rinsed; 10 cups vegetable stock; 4 carrots, diced; 4 celery stocks, diced; ½ cauliflower, roughly chopped; 1 can coconut milk; 1 tbsp salt; Juice of two lemon; Cilantro to garnish

We enjoyed this delicious warm curry on a very snowy day at our "Do You Dare" event in October 2020 - our first DAYTIME gro event.

¼ cup coconut oil

1 medium onion, diced

5 garlic cloves

2 inch piece fresh ginger, minced

½ cup water

2 tbsp curry powder (depending on how spicy you like it)

3 cups red lentils, rinsed

10 cups vegetable stock

4 carrots, diced

4 celery stocks, diced

½ cauliflower, roughly chopped

1 can coconut milk

1 tbsp salt

Juice of two lemon

Cilantro to garnish

Add coconut oil to Instant Pot and start “sauté” mode. Once melted, add onion and sauté until soft.

Meanwhile, puree garlic and ginger in blender with water.

Add pureed garlic mixture to onions in pot along with curry powder and continue to sauté until fragrant, 2-3 minutes.

Add rinsed lentils, vegetable stock, carrots, celery, cauliflower and coconut milk to pot. Press “cancel” to end “sauté” mode. Press “soup” button and set the timer for 20 minutes, making sure the valve is set to “pressure”.

Once the timer is up, leave the pot to sit for 10 minutes then release the pressure. Make sure the vegetables are soft and the lentils are cooked.

Add salt and lemon juice, taste and adjust as necessary. Garnish with cilantro.

Ingredients