Vegan Instant Pot Recipe- Red Lentil Curry

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Vegan Instant Pot Recipe- Lentil Curry- OIL FREE: The Instant Pot is my new favorite! It is so easy to make a quick vegan oil free instant pot recipes by throwing all of the ingredients in and letting the Instant Pot do the work. I make this Instant Pot Lentil Curry almost every week. It takes very little prep time and all of the ingredients are healthy and vegan. This instant pot lentil curry recipe is oil free and low in fat. I love to use instant pot recipes as a vegan because of how easy and fast it is.

2 cups- Red Lentils
1 can- Light Coconut Milk
1 can- Diced Tomatoes
3 Tbsp Tomato Paste
1 package of Tempeh
3 Cloves of minced garlic
5 cups Water
2 teas Vegetable base
2 Tbsp Curry Powder
1 teas Cayanne pepper
2 cups- Frozen Spinach

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Matt says:

How many mil's is a cup of water? Thankyou!

Mrs. Magical Monica says:

New subscriber

Mrs. Magical Monica says:

Very helpful video! I made this tonight. Thanks!


Great recipe! Will do it on a regular bases now. Thx

Keith Davidson says:

Greetings from Northern Ireland ☘️. This looks absolutely wonderful 😋. Thank you so much 🙏🏼. I’ll definitely try this very soon. Best wishes.

Jaclyn Au says:

looks yummy, i am going to try this. Can you make more vegan instant pot recipes

Tanichea says:

I tried this recipe recently and it was very good. Thanks for the tutorial.

Petra W says:

Please help Mama Vegg! I've tried this recipe a couple of times in my big instant pot, and both times the valve failed to come up and make a seal, and turned out the lentils had burned a bit on the bottom of the pot, so prevented the pot from forming a seal. I tried adding more water as that's apparently a reason for why it might happen, but it didn't help. There's nothing wrong with my float value or rubber ring, my IP is cooking other stuff fine. Any ideas?

Todd Brooks says:

Comes out on the thick side, very good. I usually finish off the batch on TJ 's soy flaxseed chips (cold).

Kathy Griffiths says:

Thank you, this looks delicious, I am going to make it later today 😋

Mikka Lino says:

Just had two helpings of this (without rice) – really,great! I used tofu (what a good idea), omitted the curry, because I don't like it. Instead fried cumin seeds, mustard seeds and onions/ginger/garlic in ghee and added garam masala & turmeric. Didn't need the coconut milk because it tasted great without. Topped the stew with some parsley and lime juice. It's a keeper thanks !

DiAnna Cooper says:

What size IP did you use ? I’m trying to figure out it I need to cut it in half for mine.

Chana Nurridin says:

I will be making this for lunch this week, I love the addition of tempeh

Jessie Stafford says:

Yum!!! Looks amazing!!!

Zachary Levine says:

How much water? It says 5 cups garlic in description, is it supposed to be 5 cups water?

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