¼teaspooncayenne pepper optional; makes it lightly spicy
1cupfull fat coconut milk
for serving: lime wedges, chopped cilantro, sliced green onion
Press the "sauté" button on the Instant Pot. Set to "normal" heat. Once it reads "hot", add the oil. When hot, add the sweet potato, onion, and salt. Sauté for 5-6 minutes, stirring frequently, until the onion starts to brown.
Add the minced garlic and ginger. Sauté for 1 minute, until fragrant. Stir in the spices (curry powder, cumin, coriander seed, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
Drizzle in 2-3 tablespoons vegetable broth or water to deglaze the pot. Stir to remove any stuck on spices or onion.
Stir in the coconut milk, remaining vegetable broth and red lentils. Lock the lid in place and turn the pressure vent to "sealing".
Select "high pressure" and set the timer to 5 minutes. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally after the 5 minutes are up; this will take about 10-15 minutes.
When the pressure has released, remove the lid and stir in the fresh spinach. Serve with rice or quinoa and top with green onions, fresh chopped cilantro and a squeeze of lime juice.
Ginger and garlic: ½ teaspoon ground ginger or garlic powder can be used in place of fresh as needed. Add in with the other spices.
Leftovers and reheating: For best quality, keep leftovers for 3-4 days. Reheat single servings in the microwave in ~2 minutes or reheat on the stove in a small sauce pot over medium-low heat until warmed through.
Freezing: Let the lentils cool to room temperature before transferring to freezer containers. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating in the microwave or on the stove over medium-low heat.
Doubling: You can double the recipe if you have a 6 quart or 8 quart Instant Pot. Double every ingredient, including the liquid.
If you prefer videos, I have a video on my YouTube channel for this Red Lentil Curry that you might enjoy.