Instructions

• Turn your Instant Pot to the “Sauté” function. Add the coconut oil. When melted, add the finely chopped shallot, minced ginger, and garlic. Sauté for about 2-3 minutes until fragrant and shallot is translucent.
• Stir in the curry powder, ground turmeric, coconut sugar, and cayenne pepper. Toast the spices for an additional minute to enhance flavors.
• Add the lentils to the pot and stir to coat with the spice mixture, infusing flavor.
• Pour in 1 cup of water and the can of coconut milk. Add kosher salt and stir to combine, ensuring lentils are submerged.
• Secure the Instant Pot lid, set valve to “Sealing.” Select “Manual” or “Pressure Cook” on high pressure for 15 minutes.
• Allow pressure to release naturally for 10 minutes, then switch valve to “Venting” to release remaining pressure.
• Open the lid and stir the curry. Add more water if too thick. Stir in freshly squeezed lemon juice to brighten flavors.
• Serve the lentil curry over cooked brown rice and garnish with chopped fresh cilantro.