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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instant pot vegan recipe, instant pot, vegan recipe, coconut curry recipe, instant pot coconut curry
Votes: 28
Rating: 4.79
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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
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
instant pot vegan recipe, instant pot, vegan recipe, coconut curry recipe, instant pot coconut curry
Votes: 28
Rating: 4.79
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
  3. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  4. Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.
Recipe Notes

CALORIES: 328 | FAT: 8g | PROTEIN: 15g | SODIUM: 1,066mg | FIBER: 12g | CARBOHYDRATES: 48g | SUGAR: 6g

33 replies
  1. Jasonkdietz
    Jasonkdietz says:

    I got a burn error. Went all the way to adding 32 oz of veg broth and still got error- had to finish in trusty Le Creuset dutch oven on stove.

  2. IPBelle
    IPBelle says:

    Super easy and very tasty. I diced an onion and sauteed it with a couple of minced garlic cloves before following the recipe. Turned out awesome.

  3. Ben Brown
    Ben Brown says:

    I used baby kale so it took more time for prep, but it wss worth it. I added a couple cloves of garlic and about 1/8th of an onion. Delicious!

  4. Jesslynnjess
    Jesslynnjess says:

    Delicious, easy and healthy. This recipe will be on my rotation from now on, thank you. (I served it over rice.)

  5. YUM21
    YUM21 says:

    Best soup I have ever had in my life!!! Double the recipe. Keep getting burn error so put oil in bottom of pan next time and stir better beforehand. Use chicken stock instead of veg. Used regular diced canned tomates plus 1 tsp garlic powder and 1 tsp of onion powder. Used kale and spinach instead of just kale. Lemon instead of lime. No cilantro.

  6. Badkitty67
    Badkitty67 says:

    Love this recipe! I added some ‘The Zip’ seasoning to it as well for a little extra spice. Amazing!

  7. Jesslynnjess
    Jesslynnjess says:

    One quick thought – this recipe calls for curry powder. The success of this recipe (i.e., if it’s too bland, etc) weighs heavily on the type and brand of curry powder. McCormick’s isn’t going to cut it.

  8. YUM21
    YUM21 says:

    So this is like my favourite soup ever but I keep getting the burn issue …but fixed it… just a tip tonight is the first time I didn’t get the burn issue and what I did is I mixed/coated the lentils in a tablespoon and a half of oil before I put them in the pot… also I used canned chickpeas instead of homemade ….I’m not sure what the difference was but I think it was the coating of lentils cuz I think they were what seemed to be burning before…yay solved!!!

  9. Kerrijane
    Kerrijane says:

    This was great. Warm and cozy in a cold evening and so darn easy. I went light on the tumeric. I was worried it would be too spicy but i wont next time. Super good. Will make again

  10. EmiSuzie
    EmiSuzie says:

    Love this so much!! I will be making this again and again.. A few notes. I cooked a whole chicken before making this soup, so, I used the “drippings” from that instead of the vegetable broth they called for. I listened to some of the other comments on how to avoid the “burn error” by mixing my lentils with a little oil before hand (and did not get the burn error). I loved it as soon as it was done cooking…even before the kale/cilantro/lime were added…so if you have any picky eaters that is an option. The creaminess and spices were perfect. I love to find healthy dishes that are absolutely delicious….!! Enjoy!

  11. Mitchelmore
    Mitchelmore says:

    This is one of my favourite recipes… ever. The taste from the combination of ingredients is absolutely amazing… Every one of my family and friends loves it, veggies, vegans, mest eaters… It’s also so incredibly healthy. Thank you for such a wonderful recipe!

  12. SueMartin
    SueMartin says:

    I made this today and we loved it! It was simple and my kind of meal. I served it over a bed of brown rice. I generally follow instructions the first time that I make something but this time I added 2 bay leaves. Not sure how much it really added but I’ll most likely add bay leaves again. I have a few more ideas how I’ll change it next time. Regardless this recipe is delicious just the way it is. I love recipes that are simple AND delicious.

  13. Molly
    Molly says:

    Kept getting the burn error. Maybe I should have waited to add the coconut milk? I don’t know. Frustrating. Also do not pay attention to the seasoning measurements here – add extra everything if you want this dish have flavor.

  14. John
    John says:

    I also got a burn error. The first attempt was with a doubled recipe. I turned the insta pot off and tried again, then another burn error. I mixed it up and tried a third time to then again get a burn error. Now the lentils are cooked through and I’m attempting to eat it anyway in order to not be wasteful.

  15. Robyn Lawrence
    Robyn Lawrence says:

    It was delicious but much soupier than I had expected. I thought it would be thicker like a chili.

  16. Heathermarier74
    Heathermarier74 says:

    Love this recipe . I have never had a problem with “food burn”. I found a bit more coconut milk might help with giving it a bit more broth as it was thick and we like to eat with indian bread . I also like using petite diced tomatoes as i am not a huge tomatoe fan.

  17. SB7799
    SB7799 says:

    Without fail I get a burn on the instant pot with the lentils sticking to the bottom so I stop, scrape and keep going. It is delicious so I’ll keep making it but any ideas for stopping the burn would be great

  18. plevolution
    plevolution says:

    Loved it. Couldnt find the special tomato can, added 1 tsp of dried onion and 1 tsp of minced garlic to compensate

  19. Miko
    Miko says:

    Loved this recipe. I used 1.5x the spices and it was perfect for my taste. To avoid getting the dreaded burn error, mix everything except the tomatoes and then gently pour the tomatoes on top before sealing. This has worked for me every time on other dishes (tagine etc) that include tomatoes.

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