Spicy Green Curry Lentil Dahl Instant Pot recipe (Vegan, Oil Free, Low Fat)

You can make lentil dahl (also called dhal or dal) in the Instant Pot. This recipe spices it up using a green curry paste, which makes the recipe super quick and easy to start. Because this is an instant pot recipe, it also means that you can walk away and work on other things while your meal comes together.

The green curry paste is a spicy one, but you can tone it down for the family if you want by using either red or yellow curry paste instead. These curry pastes are easy to find in most grocery stores, but if you have any issues you can check out an international or specialized grocery store or go online (Green, Yellow, Red curry pastes on Amazon – affiliate links). If you are new to using lentils, this article is useful about rinsing them.

And yes, we are not using naan bread or roti in the photos – it’s just a toasted pita bread. It’s what we had at the time! And that’s the key to this way of eating: it doesn’t need to be perfect. Use what you have and go with it! It usually tastes good regardless.

Spicy vegan green curry lentil dahl

This spicy vegan lentil dahl (also called dal or dhal) is easy to make in the Instant Pot (you can also make this on the stovetop by simmering until soft and tender). Because you are using a curry paste, it's a very simple recipe to make but full of spicy flavor. Sub red or yellow curry for less spicy.

3.50 from 4 votes

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Course: Main Course

Cuisine: Asian, Fusion, Indian

Keyword: chili garlic sauce, dahl, dal, dhal, ginger, lentils, red lentils, thai green curry

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 Servings

Calories: 243kcal

Author: Jen deHaan

Ingredients

• 2 cups red lentils
• 6 cups water
• 1 bell pepper Red/yellow/orange pepper, chopped
• 1 onion chopped
• 2 Tbsp ginger minced
• 3 Tbsp garlic minced
• 3 Tbsp lemon juice
• 3 Tbsp green curry paste or 4 Tbsp for more spicy. See notes.

Instructions

• Add all ingredients to the Instant Pot, and secure the lid in place and close the steam vent.
• Set the Instant Pot to cook for 15 minutes on high pressure at manual. Once finished cooking, let the steam naturally release for about 10 minutes, and then quick release the remaining pressure.
• Serve with vegan naan breads, rice, or vegetables. 

Notes

Enjoy cauliflower, peas, or other vegetables with this dish. We often add in cubes of squash (such as kabocha) and cauliflower into this vegan dahl and it works out fantastically.

For the green curry paste, make sure it is vegan if you have not purchased before, as some brands are not vegan. Thai Kitchen, Maesri, and Aroy-D offer vegan curry pastes.

For more spicy, use 4 Tbsp of green curry paste or to taste. For lesser spicy, use the 3 as written, or substitute Yellow or Red curry paste instead which is less spicy. Note that leftovers will become a bit more spicy with time!

Nutrition Facts

Spicy vegan green curry lentil dahl

Amount per Serving

Calories

243

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

18

mg

1

%

Potassium

 

675

mg

19

%

Carbohydrates

 

41

g

14

%

Fiber

 

19

g

79

%

Sugar

 

3

g

3

%

Protein

 

16

g

32

%

Vitamin A

 

1825

IU

37

%

Vitamin C

 

34.1

mg

41

%

Calcium

 

63

mg

6

%

Iron

 

4.9

mg

27

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Serving the Dahl

We often add other elements into the Instant Pot while the dahl is cooking, but you can also add vegetables afterwards too. Some of the things we have done:

Added cauliflower, carrots, or squash into the Instant Pot. We just cube up the squash or carrots, or cut the cauliflower into florets and throw it in. You might also want to try sweet potato or small cubed potato. This will adjust the texture a bit, but it’s more of a meal.

Mix in steamed vegetables afterwards, such as the cauliflower. Or even raw diced up snap peas or similar can be good.

Serve over steamed rice and greens such as kale, allowing the dahl and steamed rice to semi-cook the greens underneath.

What else have you tried or done? Let us know in the comments!

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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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