Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 2 tablespoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon ground cinnamon
- 2 large potatoes, peeled and cut into 1-inch cubes
- 150g (3/4 cup) green lentils, rinsed
- 1 litre (4 cups) vegetable stock
- 200ml (1 cup) coconut milk
- 100g (3.5 oz) black kale, shredded
- Salt and pepper, to taste
Instructions
- Set your Instant Pot to the “Sauté” function and add the coconut oil. Once melted, add onion, carrot, garlic, and ginger. Sauté 4–5 minutes until softened.
- Stir in curry powder, cayenne pepper, thyme, and cinnamon. Sauté 1 more minute to bloom the spices.
- Turn off “Sauté” function. Add potatoes, rinsed lentils, and vegetable stock. Stir to combine.
- Lock the lid and set to High Pressure for 7 minutes. Allow natural pressure release for 15 minutes, then manually release remaining pressure and remove lid.
- Stir in coconut milk and shredded kale. Let sit 2–3 minutes until kale wilts.
- Season with salt and pepper. Serve hot with naan bread and garnish with fresh coriander or a splash of lime juice.
Notes
- Adjust cayenne pepper to taste for desired spiciness.
- Green lentils can be substituted with red lentils, but cooking time may vary slightly.
- Leftovers store well in the fridge for up to 3 days and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Vegan