Thai Curry Lentil Chickpeas for Instant Pot or Stove is a creamy, Asian comfort food with that Thai curry kick. It’s vegan, gluten free, and just as easy as my 30-minute Vegan Thai Coconut Vegetable Curry, only it’s made like a quick chili in the Instant Pot or on the stove!
Thai Curry Lentil Chickpeas for Instant Pot or Stove
Who needs more lentil and chickpeas recipes? I do! I do!
How about you?
Who needs more Instant Pot recipes? Roger that!
There’s a reason everyone’s throwing hallelujah hands in the air for the Instant Pot.
It’s the ultimate, hands-free, flavor-maker of easy, 30 minute meals.
Ok, so, it’s almost hands free…but it’s hands-free enough for me.
I mean, I love the feeling of being able to step away from cooking dinner while I multitask…and dinner still cooks. Then I come back to it, and boom…Thai curry!
Wait…what? Thai Curry?
Can you make curry in the Instant Pot Pressure Cooker?
You know it! Here’s the down and dirty (see full recipe below):
Please refer to full recipe below for detailed instructions.
- chop a few fresh ingredients and open a few cans
- set Instant Pot on saute…and saute some veggies
- toss in all other ingredients
- close/lock/seal lid, set pressure cooker buttons
- step away from the Instant Pot…and get stuff done
- allow 5 minute natural pressure release
- keep warm until ready to serve
How long do you pressure cook lentils in the Instant Pot?
For this Thai curry recipe, you definitely don’t want to overcook the lentils, so I do a manual time of +6 under high pressure with a 5 minute natural pressure release.
Any longer than that, and your lentils might resemble mashed potatoes.
I personally like lentils to hold their shape, but if you don’t mind them falling apart, knock yourself out and let them cook a few minutes longer.
Here’s what I love about this Thai curry:
It’s vegan, gluten free, budget friendly, freezer-friendly, efficient to make, EASY to make, and SUPER delish…I mean, what with all the Thai flavah going on!!!
Want more healthy soup and chili recipes?
If you like all those things and you want some Southwest vibes, check out my Southwest Vegan Tortilla Soup and my Chipotle Sweet Potato Black Bean Chili. Easy peasy is the name of the game!
And if you’re looking for some Italian, Instant Pot vibes, grab my Instant Pot Vegan Tuscan White Bean Kale Soup. It’s just as easy as this curry!
Ingredients you’ll need for Thai Curry Lentil Chickpeas for Instant Pot or Stove:
- coconut oil (or any oil)
- green onions
- fresh ginger
- fresh garlic
- red curry paste
- cherry tomatoes
- coconut milk
- dried brown lentils
- chickpeas
- water
- salt
Kitchen tools I use for this recipe:
* Note: This post has affiliate product links, which means I earn commissions when you purchase using those links (at no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Yields 5 cups
Easy Thai comfort food with chickpeas (garbanzo beans), lentils, red curry paste, tomatoes, green onion, ginger, garlic, and coconut milk.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save Recipe4.9 based on 17 review(s)
Ingredients
- 1 Tbsp Coconut Oil
- 3 Green Onions (chopped; separate white stalks from tops)
- 2 Tbsp fresh Ginger (grated)
- 4 cloves Garlic (minced)
- 1 Tbsp Red Curry Paste (use 2 Tbsp for spicy)
- 12 Cherry Tomatoes (halved) or 1 15oz can Diced Tomatoes
- 1 14oz can Reduced Fat Coconut Milk
- 1 cup dried brown Lentils (rinsed and drained)
- 1 15oz can Reduced Sodium Chickpeas (rinsed and drained)
- 1/2 cup Water
- 1/2 tsp Salt
Instructions
- Add COCONUT OIL to instant pot insert; press sauté button; allow oil to heat.
- Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.
- Press “cancel” to stop sauté cycle; add COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT; close and lock lid, turn steam knob to “sealing" position.
- Press Manual > High Pressure, and set timer for + 6.
- When cycle ends, allow to sit, untouched, for 5 min (this is known as "natural pressure release").
- Then, using an absorbent towel, cover steam knob and turn to “venting” position to release all steam.
- When steam is fully released, unlock and remove lid (IP defaults to “keep warm”); serve warm over rice.
- Garnish with: cilantro, sliced green onion (tops), and/or lime.
Notes
Stove top instructions:
1) Heat COCONUT OIL in a large skillet over medium high flame. 2) Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently. 3) Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20-30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and/or lime.
To store:
Allow to cool completely, place in airtight container in refrigerator; store up to 5 days in fridge or 1 month in freezer.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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