I enjoy a good curry. One of my favorite curries is a recipe I shared in early January 2019 and can be found here. That said, this recipe is another very good one that Colleen made in January 2019.
I’m not certain of the origin of this recipe as a search of the Net came back with lots of hits. For example, Pinterest has loads of posts about this same recipe. The actual title for this recipe is Curry in a F@king Hurry. Note that I chose to drop the “F@cking” from my recipe title.
This is the first recipe I’ve posted that uses an Instant Pot/Pressure cooker. Also, noteworthy, it’s also a vegan recipe.
So, bust out that pressure cooker and make some curry in a hurry. On to the recipe…
- 1 can (13.5 oz) of light coconut milk
- 1 can (14.5 oz) diced tomatoes (we used fire roasted tomatoes)
- 2 cups of red lentils
- 3 tablespoons of tomato paste
- 1 red onion chopped
- 3 cloves of garlic minced
- 5 cups of water
- 2 teaspoons of Better than Boullion vegetable base
- 2 tablespoons of curry powder
- 1 teaspoon of cayenne pepper ( more or less to your desired level of heat)
- 1 cup of chopped frozen spinach (we used fresh)
- Set the Instant Pot to saute and prepare the garlic and onion. Once the garlic and onions are slightly cooked, hit the cancel button.
- Combine the remaining ingredients (except for the spinach) directly into the Instant Pot.
- Put the lid on, hit the manual button, and set time for 15 minutes on high pressure. Ensure the steam release valve is set to “sealing”.
- Get yourself a glass of wine while it cooks.
- When finished let the pressure naturally release for 10 minutes then switch the handle to venting.
- When you open up the lid, add in the spinach. Stir very well and let sit for about 5-minutes.
- Serve with rice and your refilled glass of wine.
- Something I learned for cutting onions is to keep them in the refrigerator. Pretty much no tears when you cut them.
- Fire roasted tomatoes add great flavor to this dish.
- If you can’t find Better than Bouillon, you can substitute some of the cups of water for veggie broth. You could do 2 cups of veggie broth and 3 cups of water.