Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon of water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breathe in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. It will take about 8 minutes for the pressure to build, then the timer will begin. Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning if desired. If the curry is too thick, add a bit more water to loosen as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (855g)|
|Recipe Makes: Servings|
|Calories from Fat: 1037 (92%)|
|Amt Per Serving||% DV|
|Total Fat 115.2g||154 %|
|Saturated Fat 101.6g||508 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1294.2mg||45 %|
|Potassium 1408.2mg||37 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 28.8g|
|Protein 12.5g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1125
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