Instant Pot Quinoa Lentil Curry
Fast and flavorful, this 6-minute Instant Pot Quinoa Lentil Curry, packed with anti-inflammatory ingredients, will boost your health!
Servings: 4 servings
Calories: 298kcal
Equipment
- Instant Pot (stove top method available)
Ingredients
- 4 cups water (optional: add 1 low sodium bouillon cube, or use vegetable broth instead)
- ½ cup quinoa dry, rinsed
- ½ cup red lentils dry, rinsed
- 1 small onion small dice
- 3 cloves garlic minced
- ½ inch ginger minced
- 1 ½ tablespoons tomato paste
- 1 teaspoon turmeric
- ¾ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon ground cumin
- Pinch of black pepper
- 1 small lemon zest and juice
- 2 cups chopped kale
- Salt or salt substitute to taste
For the Yogurt Sauce:
- ⅓ cup raw cashews or sunflower seeds, boiled in water for 5 minutes
- 1 cup unsweetened nondairy yogurt (soy, almond, cashew, coconut)
- ¼ cup chopped cilantro or parsley
- 2 small whole Calabrian chili peppers or one red chili pepper, stem and seeds removed (optional)
- 1 clove garlic
Instructions
- Transfer the water or broth to the inner pot. (If using bouillon cubes, add them to the water.)
- Add the rinsed quinoa and lentils, onion, garlic, ginger, tomato paste, turmeric, garam masala, red chili powder, cumin, black pepper, and zest of one-half lemon.
- Close the lid on the pot and turn to close it to the sealed position. Set the pressure to HIGH and the time to 6 minutes.
- Meanwhile, blend the soaked cashews, yogurt, cilantro, chili peppers (if using), and garlic.
- When the Instant Pot beeps, use Quick Release (QR) to release the remaining pressure. Open the lid.
- Stir in the kale. Add lemon juice and salt to taste. Add the yogurt sauce for serving.
Stovetop Method:
- Follow the instructions for the Instant Pot, placing the ingredients into a large saucepan instead. Bring the liquid to a boil before reducing the heat to low. Simmer covered for about 20 minutes, or until the quinoa and lentils are fully cooked, stirring frequently. Add more broth or water as needed.
Notes
- For a longevity boost, add a pinch of ground long pepper and ground black cumin seeds for serving. (See blog post for where to buy.)
- Use ½ cup cashews or sunflower seeds for a creamier yogurt sauce.
- Quick release time will vary.
Nutrition
Calories: 298kcal | Carbohydrates: 46g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 85mg | Potassium: 685mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1518IU | Vitamin C: 69mg | Calcium: 162mg | Iron: 5mg
