"Instant Pot Coconut Lentil Curry, can be made in under 30 minutes total! (Or make it on the stove top) Bursting w/ authentic Indian flavors, vegan and GF!..."
INGREDIENTS
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1-2 tablespoons coconut oil, or ghee(ghee tastes best)
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1 onion, diced
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6 garlic cloves, rough chopped ( 3-4 tablespoons)
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2 tablespoons ginger root, finely chopped
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2 cups carrots, diced (or sub 1 cup celery)
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1 tablespoon cumin (seeds or ground)
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2 teaspoons coriander ( seeds or ground)
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2 teaspoons salt
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1 ½ teaspoons ground turmeric ( or 1 tablespoon fresh grated)
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1 teaspoon paprika (not smoked, or sub chili powder)
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2 teaspoon dried fenugreek leaves (optional, but elevates)
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1 teaspoon garam masala
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½ teaspoon nutmeg
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¼-¾ teaspoon cayenne (or chili flakes) more to taste
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1 tablespoon tomato paste ( or add 1 small-medium diced tomato)
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2 cups water
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1 cup brown lentils (or large green- do not use split)
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13.5 ounce can coconut milk (ADD AFTER YOU COOK THE LENTILS)