Name: Coconut Curry Lentil Chickpea Bowls with Kale
Prep time: 10 min
Cook time: 8 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 3/4 cup red lentils; 15 oz diced tomatoes with garlic and onion (with juices, 1 can); 13.66 oz unsweetened lite coconut milk (1 can); 1 cup vegetable broth; 1 tbsp curry powder; 1 tsp peeled and grated fresh ginger; 1 tsp turmeric; 1 tsp salt; 15 oz can chickpeas (drained and rinsed, 1 can); 4 cups deveined kale (finely chopped); 1 tbsp lime juice; 1/3 cup roughly chopped fresh cilantro leaves and stems

Coconut Curry Lentil Chickpea Bowls with Kale

By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

instant pot vegan recipe, instant pot, vegan recipe, coconut curry recipe, instant pot coconut curry

If there is such a thing as “healthy comfort food,” this dish definitely qualifies. It’s a dish that will make you feel happy when you’re eating it, enjoying the warming spices and creamy texture. Of course, the ease of preparation makes it even more attractive! This recipe is sure to make it into your regular rotation.

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Cuisine

Modern

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

15-30 min

Diet	Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Chickpeas, Cilantro, Coconut Milk, Diced Tomatoes, Ginger, Kale, Vegetable Broth

Keyword

instant pot coconut curry, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, vegan, vegan recipes

Prep Time

10 minutes

Cook Time

8 minutes

Servings

4 servings

Ingredients

3/4 cup red lentils
15 oz diced tomatoes with garlic and onion with juices, 1 can
13.66 oz unsweetened lite coconut milk 1 can
1 cup vegetable broth
1 tbsp curry powder
1 tsp peeled and grated fresh ginger
1 tsp turmeric
1 tsp salt
15 oz can chickpeas drained and rinsed, 1 can
4 cups deveined kale finely chopped
1 tbsp lime juice
1/3 cup roughly chopped fresh cilantro leaves and stems

Cuisine

Modern

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

15-30 min

Diet	Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Chickpeas, Cilantro, Coconut Milk, Diced Tomatoes, Ginger, Kale, Vegetable Broth

Keyword

instant pot coconut curry, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, vegan, vegan recipes

Prep Time

10 minutes

Cook Time

8 minutes

Servings

4 servings

Ingredients

3/4 cup red lentils
15 oz diced tomatoes with garlic and onion with juices, 1 can
13.66 oz unsweetened lite coconut milk 1 can
1 cup vegetable broth
1 tbsp curry powder
1 tsp peeled and grated fresh ginger
1 tsp turmeric
1 tsp salt
15 oz can chickpeas drained and rinsed, 1 can
4 cups deveined kale finely chopped
1 tbsp lime juice
1/3 cup roughly chopped fresh cilantro leaves and stems

Instructions

Place all of the ingredients, except the kale, lime juice, and cilantro leaves, in the inner pot and stir to combine well. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.

Recipe Notes

The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love. Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle. The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow. The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever! Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.