How to Make Curry in a Hurry - A Step-by-Step Guide

Welcome to the quick and easy recipe for Curry in a Hurry! This flavorful dish is perfect for those busy nights when you need to get dinner on the table in a flash. Bursting with aromatic spices and tender vegetables, this curry is sure to become a weeknight staple in your household.

What sets this recipe apart is its simplicity and speed. In just under 30 minutes, you can have a steaming bowl of fragrant curry ready to enjoy. The best part? You don't have to sacrifice on flavor or qualit...

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Ingredients

  • 5 cups water
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14 ounce) can light coconut milk
  • 2 cups red lentils
  • 1 cup frozen chopped spinach
  • 1 red onion, chopped
  • 3 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • 2 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
  • 1 teaspoon cayenne pepper

Information

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Additional Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.
  • Nutrition

    505 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Sodium: 587mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 33g
    • Total Sugars: 8g
    • Protein: 30g
    • Vitamin C: 20mg
    • Calcium: 177mg
    • Iron: 12mg
    • Potassium: 1428mg