Lentil Curry

Stovetop
Instant Pot
Slow Cooker

Lentil Coconut Curry

What you’ll need:

  • 3 cups broth or water

  • 14 ounce coconut milk

  • 1/4 cup cilantro, minced

  • 1 lime, juiced

Meat Variation:

  • 2 cups shredded chicken - Rotisserie chicken works great!

Stovetop:

  1. Pour the package contents into a large pot with 3 cups broth or water.

  2. Bring to a boil, then cover and reduce to a simmer. Cook for 40-45 minutes, until lentils are tender and the mixture thickens into a curry-like consistency.

  3. Stir in 14 ounce can coconut milk and simmer for another 10 minutes. Turn off heat and finish with minced cilantro and fresh juice of 1 lime

Meat Variation:

Add cooked shredded chicken toward the end of cooking time.

Instant Pot:

  1. Pour the package contents into the Instant Pot with 3 cups of broth or water.

  2. Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 15 minutes. Allow pressure to release naturally. Once the gauge drops, carefully open the lid.

  3. Set to saute, stir in 14 ounce can of coconut milk and simmer for 5-10 minutes.

  4. Turn off heat and finish with minced cilantro and fresh juice of 1 lime.

Meat Variation:

Add cooked shredded chicken along with the coconut milk. Simmer to meld flavors.

Slow Cooker

  1. Pour the package contents into the slow cooker with 3 cups of broth or water.

  2. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the lentils are tender and the mixture has thickened into a curry consistency.

  3. Stir in 14 ounce can of coconut milk and continue cooking on low for another 15-20 minutes.

  4. Turn off heat and finish with minced cilantro and fresh juice of 1 lime.

Meat Variation:

Add cooked shredded chicken along with the coconut milk.