Coconut Curry Lentil Chickpea Bowls with Kale


  • 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
  • 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.
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