Coconut Curry Lentil Chickpea Bowls with Kale

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

If there is such a thing as “healthy comfort food,” this dish definitely qualifies. It’s a dish that will make you feel happy when you’re eating it, enjoying the warming spices and creamy texture. Of course, the ease of preparation makes it even more attractive! This recipe is sure to make it into your regular rotation.

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Cuisine

Modern

Difficulty

Easy

Duration

15-30 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

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Prep Time

10 min

Cook Time

8 min

Servings

4 servings

Ingredients

3/4 cup red lentils
15 oz diced tomatoes with garlic and onion
13.66 oz unsweetened lite coconut milk
1 cup vegetable broth
1 tbsp curry powder
1 tsp peeled and grated fresh ginger
1 tsp turmeric
1 tsp salt
15 oz can chickpeas
4 cups deveined kale
1 tbsp lime juice
1/3 cup roughly chopped fresh cilantro leaves and stems

Instructions

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.
Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.

Notes