Recipes / Dinner

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.

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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.

Categories

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

Categories

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

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