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Red Lentil Thai Curry

all recipes dinner Jun 27, 2026

Red Lentil Thai Curry

Servings

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.

 

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