Lentil Curry

Ingredients

• 1-2 tbsp coconut oil or ghee (ghee tastes best)
• 1 whole onion (diced)
• 6 cloves garlic cloves (rough chopped (3-4 tbsp))
• 2 tbsp ginger root (finely chopped)
• 2 cup carrots (diced (or sub 1 cup celery))
• 1 tbsp cumin (seeds or ground)
• 2 tsp coriander (seeds or ground)
• 1.5 tsp ground turmeric (or 1 tbsp fresh grated)
• 1 tsp paprika (not smoked, or sub chili powder)
• 2 tsp dried fenugreek leaves (optional, but elevates)
• 1 tsp garam masala
• 0.5 tsp nutmeg
• 0.25-0.5 tsp cayenne (or chili flakes, more to taste)
• 2 tsp salt
• 1 tsp black mustard seeds
• 1 tsp fennel seeds
• 1 tbsp tomato paste (or add 1 small-medium diced tomato)
• 2 cup water
• 1 cup brown lentils (or large green; do not use split)
• 13.5 oz can coconut milk (add after you cook the lentils)

Instructions

1. 1

   Set Instant Pot to Sauté function and heat the oil. Sauté the onion until fragrant, about 3 minutes, then add the garlic, ginger, and carrots and sauté for 3 more minutes, stirring occasionally.

2. 2

   Add all the spices (cumin, coriander, turmeric, paprika, fenugreek, garam masala, nutmeg, cayenne, mustard seeds, and fennel seeds), salt, and tomato paste. Stir for 1 minute until fragrant.

3. 3

   Add the water and scrape up any browned bits from the bottom of the pot. Add the brown lentils and stir well.

4. 4

   Pressure cook on high for 10 minutes. Manually release the pressure when done.

5. 5

   Stir in the coconut milk. If desired, add optional vegetables like peas, cauliflower, or spinach to wilt.

6. 6

   Taste and adjust seasoning with additional salt and garam masala as needed. If the curry seems watery, sauté uncovered on warm setting for a few minutes to thicken (it will also thicken slightly as it cools).

7. 7

   Serve the curry over a bed of baby spinach, basmati rice, or with homemade naan.

8. 8

   To make Turmeric Coconut Chips (optional garnish), heat a small skillet over medium-low heat. Add 1/4 cup coconut flakes, sprinkle with 1/2 teaspoon ground turmeric, and dry fry for a couple of minutes, stirring constantly until fragrant and lightly toasted. Turn off heat immediately to prevent burning.

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