Curry in a Hurry


This red lentil curry in a hurry is made in a multi-functional pressure cooker and is perfect for a quick and hearty vegetarian meal.

Prep Time:
5 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
45 mins
4 servings


  • 5 cups water

  • 1 (14.5 ounce) can diced tomatoes

  • 1 (14 ounce) can light coconut milk

  • 2 cups red lentils

  • 1 cup frozen chopped spinach

  • 1 red onion, chopped

  • 3 tablespoons tomato paste

  • 2 tablespoons curry powder

  • 3 cloves garlic, minced

  • 2 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)

  • 1 teaspoon cayenne pepper


  1. Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.

  2. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.

Nutrition Facts (per serving)

505 Calories
11g Fat
73g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 28%
Sodium 587mg 26%
Total Carbohydrate 73g 27%
Dietary Fiber 33g 119%
Total Sugars 8g
Protein 30g
Vitamin C 20mg 100%
Calcium 177mg 14%
Iron 12mg 65%
Potassium 1428mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.