To make lentil and spinach curry in a pressure cooker, start by washing 1 cup of split brown lentils. Add them to the pressure cooker with cumin seeds, bay leaves, ginger, green Thai chilies, and turmeric, covering with water. Cook using the multigrain function for 15-20 minutes. After quick-releasing the steam, blend baby spinach and basil into a purée. Sauté onion and garlic in the pressure cooker, then add spices and tomatoes. Combine with the cooked lentils, spinach purée, and coconut milk, and cook for an additional 3 minutes on the vegetable function.

Lentil and spinach curry is a nutritious option suitable for vegetarians and vegans, as it contains no animal products. It's also gluten-free, making it a great choice for those with gluten sensitivities. The dish is high in protein and fiber from the lentils and packed with vitamins from the spinach, making it a healthy meal option.

Yes, you can substitute ingredients in the lentil and spinach curry. For instance, if you don't have split brown lentils, you can use red lentils, which will cook faster. If you want a different flavor, you can replace coconut milk with vegetable broth or almond milk. For a spicier kick, consider using jalapeños instead of green Thai chilies. Fresh basil can be substituted with cilantro or parsley if needed.

To store leftover lentil and spinach curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4-5 days. If you want to keep it longer, consider freezing it in portions. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.

Lentil and spinach curry pairs wonderfully with basmati rice or chapati, which help soak up the flavorful sauce. You can also serve it with naan bread for a delightful meal. For a complete dinner, consider adding a side of cucumber raita or a fresh salad to balance the spices in the curry.