In some Asian countries, the combination of lentils and curry is as common as fries and ketchup in the States. This version is made with coconut milk for a fresh twist. It makes a great vegetarian main dish to serve with rice and naan, an Indian flatbread. Or serve it as a tasty side dish to accompany grilled or roasted lamb, chicken, or beef.
SERVES 6
INGREDIENTS
- 2 tablespoons canola oil
- 1 medium sweet onion, such as Vidalia, finely chopped
- 3 medium carrots, finely chopped
- 2 teaspoons Madras curry powder, plus more if needed
- 2 cups lentils, rinsed
- 1 cup chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- 1 cup coconut milk
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS
- Heat the oil in the pressure cooker over medium-high heat. Add the onion, carrots, and curry powder and sauté until the onion begins to soften, about 2 minutes. Add the lentils, stock, and coconut milk. Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the lentils and taste for seasoning. Add more curry powder or salt and pepper if needed. Transfer the lentils to a serving dish and serve hot.
