Lentil and Spinach Curry (Pressure Cooker Recipe) recipe

Lentil and Spinach Curry (Pressure Cooker Recipe)

by Diana Opoti (@dianaopotieats)
Prep Time
20min
Cook Time
30min
Total Time
50min

A flavorful and nutritious curry made with lentils and spinach, cooked quickly in a pressure cooker.

Ingredients

4 Servings
(1 serving = 1 bowl)

First Prep

  • 1cup
    split brown lentils (masoor)
  • 2tbsp
    cumin seeds
  • 3
    bay leaves
  • 3
    green Thai chilies
  • 1tbsp
    turmeric
  • 1
    thumb-sized ginger (grated or sliced)

Spinach Purée

  • 2cups
    baby spinach
  • 4
    basil leaves

Curry Base

  • 1tbsp
    cumin seeds
  • 2tbsp
    cooking oil
  • 1
    onion (finely chopped)
  • 3clove
    garlic (minced)
  • 2
    red chilies (sliced)
  • 2
    large tomatoes (grated)
  • 1tsp
    turmeric
  • 1tsp
    coriander powder
  • 1tsp
    cumin powder
  • 1tsp
    cayenne pepper
  • 1cup
    coconut milk
  • Salt and pepper to taste

Garnish

  • Fresh coriander
  • Split chilies

How to make Lentil and Spinach Curry (Pressure Cooker Recipe)

Cook the Lentils

  1. Wash lentils thoroughly.

  2. Add lentils, cumin seeds, bay leaves, ginger, chilies, and turmeric to the pressure cooker with enough water to cover.

  3. Use the multigrain function (P13) and cook for 15-20 minutes.

  4. Quick-release the steam, remove the lentils, and set aside.

Prepare the Spinach Purée

  1. Blend baby spinach and basil leaves into a smooth purée. Set aside.

Make the Curry Base

  1. Rinse the pressure cooker pot and set it to sauté mode (P5).

  2. Heat cooking oil and add cumin seeds.

  3. Once fragrant, add onion and garlic, sauté until the onion is translucent and garlic releases its aroma.

  4. Stir in red chilies, grated tomatoes, turmeric, coriander powder, cumin powder, and cayenne pepper. Cook until the mixture thickens.

  5. Add the cooked lentils to the curry base. Stir to combine and season with salt and pepper.

  6. Pour in the spinach purée and coconut milk, mix well.

  7. Cover the pot and use the vegetable function (P3) to cook for 3 minutes.

  8. Quick-release the steam and stir.

  9. Garnish with fresh coriander and split chilies. Serve hot with basmati rice or chapati.

Tips & Tricks

  1. Adjust the number of chilies to control the spice level.

  2. For a creamier texture, blend some of the cooked lentils before adding them to the curry base.