Instant Pot Red Curry Lentils with Coconut Milk
A vibrant, aromatic curry built on protein-rich brown lentils, this Instant Pot recipe delivers complex spice in under 30 minutes. Red curry paste forms the flavor base, rounded out by garam masala, curry powder, turmeric, and garlic-ginger, while tomato sauce adds body and subtle acidity. Coconut milk stirred in after cooking creates a creamy finish without heaviness. The result balances heat, earthiness, and warmth—ideal for weeknight dinners or meal prep. This version skips long stovetop simmering, making it accessible to busy cooks who want homemade curry depth without the time investment. Serve over rice with fresh cilantro for brightness. Works as a vegetarian main or alongside grilled chicken or fish.
Ingredients
- 1 ½ cups brown lentilsgreen lentils1:1texture remains firm; cook time may vary slightly
similar earthiness
- ½ large onion, diced
- 2 tablespoons red curry pastegreen curry paste1:1spice level increases; flavor profile shifts herbaceous
adjusts heat and flavor
Full guide → - 1 tablespoon sugar(optional)
- 1 teaspoon garam masalagaram masala blend alternative (cumin, coriander, cinnamon)1:1changes warmth profile slightly
different spice balance
Full guide → - 1 teaspoon curry powder
- ½ teaspoon turmeric
- 2 cloves garlic, minced
- 1 inch knob ginger, minced
- cayenne pepper
- 2 cups water
- 1 14-ounce can tomato sauce
- 1 teaspoon coarse salt
- ¾ cup coconut milk
- 2 tablespoons butter or ghee(optional)
- cilantro, for garnishing(optional)
- rice, for serving(optional)
Instructions
- 1
Add brown lentils, diced onion, red curry paste, sugar, garam masala, curry powder, turmeric, minced garlic, minced ginger, cayenne pepper, water, tomato sauce, and salt to the Instant Pot.
- 2
Cook on high pressure for 15 minutes.
- 3
Allow natural pressure release for 10 minutes, then manually release remaining pressure.
- 4
Stir in coconut milk and butter.
- 5
Taste and adjust seasonings as needed.
- 6
Serve over rice and top with cilantro.
Tips
Brown lentils hold their shape better than red or yellow varieties under pressure. Do not substitute with red lentils, which will break down into mush and thicken the curry excessively.
Natural pressure release for the full 10 minutes prevents starchy foam from spraying out and allows residual heat to finish the lentils gently. Quick release can result in undercooked lentils.
Taste before adding the second teaspoon of salt; red curry paste and tomato sauce both contain sodium. Adjust heat by increasing cayenne gradually rather than all at once.
Good to Know
Refrigerate in an airtight container for up to 4 days. Freezes well for up to 3 months; thaw overnight and reheat gently on stovetop, adding water if needed.
Prepare through step 3 and cool completely before stirring in coconut milk; refrigerate for up to 2 days. Reheat gently and add coconut milk fresh for best flavor and texture.
Over steamed rice with lemon wedges, naan bread, or alongside roasted cauliflower. Garnish with cilantro, lime zest, and crispy fried onions for texture contrast.
Common Mistakes
Do not use red or yellow lentils to avoid a mushy, overly thickened curry that loses its broth consistency
Do not quick-release pressure to avoid undercooked lentils and starchy foam spraying from the vent
Do not skip tasting before the final salt addition to avoid over-salting, as both curry paste and tomato sauce contribute sodium
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
adjusts heat and flavor
Full guide →different spice balance
Full guide →FAQ
Can I make this dairy-free or vegan?
Yes. Use coconut milk alone (omit butter) for a fully vegan curry. The coconut milk provides richness and creaminess without dairy. The rest of the recipe is naturally plant-based.
What if I don't have red curry paste?
Substitute green curry paste at the same ratio for a slightly more herbaceous heat. Alternatively, build a paste from curry powder, turmeric, and minced garlic-ginger with a touch of oil. Flavor depth will shift but the dish remains delicious.
Can I freeze this curry and for how long?
Yes, freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, adding water if the curry has thickened. Stir in fresh coconut milk for brightness before serving.