Coconut Curry Lentil Chickpea Bowls with Kale
By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty
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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: 14
Rating: 4.71
Rate this recipe!
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: 14
Rating: 4.71
Rate this 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

15 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.

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