Craving a quick, nutritious, and flavor-packed meal that will transport your taste buds straight to the vibrant streets of India? Look no further than this mind-blowing Instant Pot Quinoa Lentil Curry! In just 30 minutes, you'll create a protein-rich, creamy dish that's not only a feast for your senses but also a powerhouse of nutrition. Whether you're a busy professional, a health-conscious foodie, or someone who loves exploring global cuisines, this recipe is about to become your new weeknight dinner superhero!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 cup lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse quinoa and lentils thoroughly under cold water to remove any debris or excess starch.
- Set Instant Pot to Sauté mode. Add a splash of oil and sauté diced onions until translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and grated ginger to the onions, stirring continuously for 30-45 seconds until fragrant to release their aromatic oils.
- Incorporate curry powder and turmeric, stirring quickly to coat the onion mixture and prevent burning. Toast spices for about 30 seconds to enhance their flavors.
- Pour in coconut milk and vegetable broth, scraping the bottom of the pot to deglaze and release any browned spice bits.
- Add rinsed quinoa and lentils to the liquid. Stir to combine all ingredients evenly.
- Close Instant Pot lid, set valve to sealing position. Select Manual/Pressure Cook mode and set timer for 12 minutes at high pressure.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release of remaining pressure.
- Open lid, fluff the curry with a fork, and season with salt to taste.
- Garnish with fresh chopped cilantro before serving hot. Optional: Serve with additional coconut milk or yogurt if desired.
Tips
- Rinse quinoa and lentils thoroughly to remove any bitter coating and excess starch, ensuring a cleaner taste and better texture.
- Toast your spices briefly before adding liquids - this technique, called "blooming," intensifies their flavors and creates a more complex taste profile.
- Use high-quality, fresh curry powder and turmeric for the most robust flavor. If possible, choose a freshly ground blend.
- Don't skip the natural pressure release - it helps the quinoa and lentils absorb remaining moisture and become perfectly tender.
- For extra creaminess, you can substitute half the vegetable broth with additional coconut milk.
- Customize your curry by adding vegetables like spinach, diced carrots, or bell peppers during the cooking process.
- If you prefer a thinner consistency, add a bit more vegetable broth; for a thicker curry, let it sit for a few minutes after cooking to allow further absorption.
- Fresh cilantro is key for brightness, but if you're not a fan, try fresh parsley or green onions as a garnish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 18g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
