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Instant Pot Lentil and Okra Curry - Dump and Go Dinner

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Instant Pot Lentil and Okra Curry - Dump and Go Dinner

Regan
The Cook
4 Servings
15 Ingredients
3 Comments

Toothsome and hearty this Lentil and Okra Curry Chili will spice up your dinnertime routine with the bold flavors of South Asia.

Read More
4 Servings
15 Ingredients
3 Comments

Ingredients

  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup dice Cabbage, Red
  • 1 teaspoon Cumin
  • 1 teaspoon Turmeric
  • ½ teaspoons Curry Powder
  • 1 teaspoon Ginger, Ground
  • ½ teaspoons Fennel Seed, Ground
  • ¼ cups dice Bell Pepper, Green
  • 1 tablespoon Tomato Paste
  • 15 ounces Crushed Tomatoes, Canned
  • 2 ½ cups Vegetable Broth/Stock
  • 1 cup Lentils, Brown, Dry
  • ½ cups Coconut Milk, Canned
  • 2 cups slice Okra

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of containers. Seal, label, and freeze.

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients to the Instant Pot. Lock lid into place and seal steam nozzle.
  3. Cook on high pressure for 6 minutes.
  4. Let the pressure release naturally.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
370
Total Fat
8g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
0mg
Sodium
665mg
Total Carbohydrates
63g
Fiber
15g
Sugar
13g
Protein
20g
WW Freestyle
4

Categories

plant-based, shellfish-free, fish-free, dairy-free, summer, fall, winter, vegetarian, vegan, egg-free, real-food, spring, gluten-free, gluten-free-dairy-free, kosher, instant-pot

Categories

plant-based, shellfish-free, fish-free, dairy-free, summer, fall, winter, vegetarian, vegan, egg-free, real-food, spring, gluten-free, gluten-free-dairy-free, kosher, instant-pot

3 Comments

Join the discussion

    1. We recommend rinsing lentils before using them in recipes but soaking is not required for this recipe.

      Reply

  2. This was an excellent recipe! I used light coconut milk and I actually used the whole can because I love coconut milk. I used sprouted lentils! Delicious!

    Reply