Red Lentil Thai Curry 

6 servings

Total Time

35 minutes

Ingredients

Curry

• 3 medium sweet potatoes, chopped (peeled if desired)
• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can bamboo shoots, drained
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1 tablespoon soy sauce or tamari
• 1 tablespoon brown sugar or maple syrup
• 2–4 tablespoons curry powder or your favorite curry blend
• 1 (13.5 oz) can coconut milk (light or full-fat)

Add After Cooking

• 3–4 cups broccoli florets

Optional Crispy Tofu

• 1 block extra-firm or super firm tofu, cubed
• 1–2 teaspoons oil (optional)
• Salt and black pepper, to taste
• 2 tablespoons cornstarch

For Serving

• Cooked rice (optional)

Instructions

1. Add ingredients to the Instant Pot

Place the following into the Instant Pot:

• Sweet potatoes
• Garlic
• Ginger
• Diced tomatoes
• Bamboo shoots
• Red lentils
• Vegetable broth
• Salt
• Soy sauce
• Brown sugar or maple syrup
• Curry powder
• Coconut milk

Stir well.

2. Pressure cook

Cook on High Pressure for 10 minutes.

Allow for a 10-minute natural release, then carefully release any remaining pressure.

3. Add broccoli

Stir in the broccoli after cooking.

The residual heat will soften it while keeping it bright and tender-crisp.

4. Optional crispy tofu

While the curry cooks:

• Toss tofu with oil (if using), salt, pepper, and cornstarch.
• Bake or air fry at 425°F for about 15 minutes, flipping halfway through.

Fold the crispy tofu into the curry just before serving.

5. Serve

Serve over rice or enjoy as a hearty soup.

Tips

• Use light coconut milk for a lighter meal.
• Add spinach after cooking for extra greens.
• This curry tastes even better the next day.
• Freeze leftovers for quick meals.