Instant Pot Vegan Dahl
Hi guys! So I've decided to share this recipe with you as the first official recipe of 2018! I know that some resolutions that people are probably making include cooking more and maybe even doing meatless Monday each week. At least those are some of my resolutions. And today's recipe will help you along with that.
This recipe has officially make me jump on the Instant Pot, bandwagon. Who doesn't want healthy cooking made quicker and easier than ever before?! Plus, my big sister, Allison loves it!
There are some naysayers who will claim that vegan food doesn't taste good, is too hard to make, or isn't filling. While these things may be true for certain vegan dishes, this recipe proves all those claims wrong! I'll show you how.
1. It Tastes Good
Filled with curry powder, onions,garlic powder, and coconut milk, this lentil curry is so aromatic, creamy, and flavorful that you won't miss the animal products.
2. It's Easy to Make
As long as you know how to chop an onion, sauté, and use an Instant Pot you can make this stew! Honestly, the instant pot does almost all the work for you.
3. It's Filling
This statement is coming from a girl with a big appetite and a love for good food. The base of this soup is lentils, which are packed with protein and fiber. Add some coconut milk, and you're on your way to a healthy dinner with some plant-based fat for substance.
Also, as a heads up- The dahl is super creamy and when reheated as leftovers, it absorbs some moisture and almost fluffs up.
Want the original recipe that I slightly tweaked? Click here.
This recipe has officially make me jump on the Instant Pot, bandwagon. Who doesn't want healthy cooking made quicker and easier than ever before?! Plus, my big sister, Allison loves it!
There are some naysayers who will claim that vegan food doesn't taste good, is too hard to make, or isn't filling. While these things may be true for certain vegan dishes, this recipe proves all those claims wrong! I'll show you how.
1. It Tastes Good
Filled with curry powder, onions,garlic powder, and coconut milk, this lentil curry is so aromatic, creamy, and flavorful that you won't miss the animal products.
2. It's Easy to Make
As long as you know how to chop an onion, sauté, and use an Instant Pot you can make this stew! Honestly, the instant pot does almost all the work for you.
3. It's Filling
This statement is coming from a girl with a big appetite and a love for good food. The base of this soup is lentils, which are packed with protein and fiber. Add some coconut milk, and you're on your way to a healthy dinner with some plant-based fat for substance.
Also, as a heads up- The dahl is super creamy and when reheated as leftovers, it absorbs some moisture and almost fluffs up.
Want the original recipe that I slightly tweaked? Click here.
Instant Pot Vegan Dahl
- 1 can coconut milk
- 1 14.5 oz. can of crushed or chopped tomatoes
- 2 cups dry red lentils, rinsed
- 3 T. tomato paste
- 1/2 cup white onion, diced
- 2 tsp. garlic powder
- 1 chunk (about 1.5 inches) fresh ginger, peeled and minced
- 5 cups water
- 2.5 T. curry powder
- 1 tsp. paprika
- Salt and pepper to taste
1. In a sauté pan, sauté the onions, curry powder and paprika for 2-4 minutes.
2. Transfer the onion mixture to the Instant Pot.
3. Add the rest of the ingredients to the Instant Pot and stir them altogether.
4. Put the Instant Pot on "manual" for 20 minutes and make sure that the pressure valve is set to "sealing."
5. After the timer on the Instant Pot has gone off, set the pressure valve to venting using a set of tongs.
6. Let the dahl cool for a few minutes, then enjoy!
7. This dahl keeps for up to 3 days in the fridge.
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