Instant Pot Coconut Curry Lentil Chickpea Bowls With Kale




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1.5 cup red lentils

2 15oz can diced tomatoes (fire roasted better)

2 13.66 oz can unsweetened lite coconut milk

2 cup vegetable broth

2 tbsp curry powder

2 tsp peeled and grated fresh ginger (1-2 inch piece)

2 tsp turmeric

2 tsp salt

2 15oz can chickpeasdrained and rinsed

4 cups deveined kale chopped

2 tbsp lime juice

1/3 cup roughly chopped fresh cilantro leaves and stems

1-2 medium carrots, chopped into rounds

8 oz mushrooms

1-2 medium onions

2tbsp butter


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, peas, and lime juice. Spoon into bowls and serve topped with cilantro.




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