Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon coconut oil
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 2 carrots (finely chopped)
  • 1/2 tablespoon fresh ginger root (minced)
  • 1 tablespoon curry powder
  • 1 teaspoon cumin seed
  • 1/4 teaspoon red chili flakes
  • 2 cups water
  • 1 cup almond or coconut milk
  • 2 cups chickpeas (canned or pre-cooked)
  • 1 cup red lentils (dry/uncooked)
  • 3 tablespoons lemon juice
  • 1 tablespoon coconut sugar
  • sea salt (to taste)

Instruction

  • Press the 'Saute' button on your Instant Pot.
  • Add your oil, onion, garlic, carrots, and ginger root to the pot.
  • Saute (while stirring occasionally) for 5 minutes or until onions are looking translucent.
  • Stir in curry powder, cumin seed and red chili flakes. Saute 1 minute longer.
  • Press 'Cancel'.
  • Pour in water, milk, chickpeas and lentils. Give a good stir.
  • Put lid on, close valve and cook on Manual High Pressure for 15 minutes.
  • Let the pressure release naturally for 10 minutes.
  • Release any remaining steam, remove lid and stir in lemon juice and coconut sugar.
  • Salt to taste before serving.
  • Enjoy!