1. Select sauté on the Instant Pot. Once the pot is hot, coat the pan with oil. Add the onion, garlic, ginger, and bell pepper and sauté for 3 minutes. Select cancel.
2. Add the lentils, stock, tomatoes, curry paste, garam masala, curry powder and salt. Stir.
3. Secure lid with vent in sealed position. Cook on high pressure for 5 minutes.
4. Use a quick release and remove lid. Pour in coconut milk and lime juice and stir.
5. Top with fresh cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (449g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 38 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1487.3mg||51 %|
|Potassium 1018.6mg||27 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 35.9g|
|Protein 24.3g||35 %|
Powered by: USDA Nutrition Database
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: 391
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!