Ingredients

• 3 cups green lentils

• ½ tablespoon coconut oil

• 1 onion, finely chopped

• 5-6 cloves garlic, minced

• 2 ½ tablespoons curry powder

• ½ tablespoon brown sugar

• 1 ½ teaspoon ground turmeric

• ½ teaspoon cayenne pepper (optional)

• 2 cups water or stock

• 1 can coconut milk (400mL)

• Juice from half a lemon

Method

1. Rinse and drain the lentils before setting aside.

2. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

3. Add coconut oil to Instant Pot and wait a few moments for it to melt.

4. Add onion and garlic. Season with a pinch or two of salt, and cook for a few minutes.

5. Mix in curry powder, brown sugar, ground turmeric, and cayenne pepper.

6. Pour in water or stock and deglaze bottom of the pot by scraping off the flavorful brown bits with a wooden spoon.

7. Add lentils and coconut milk. Mix well.

8. Cook on high pressure for 15 minutes + 10 minutes natural release.

9. Release any remaining pressure and open the lid carefully.

10. Add lemon juice and season with salt to taste.

Notes

• I like to eat this curry with basmati rice or garlic naan.